I made Crockpot Cheesy Chicken Spaghetti and I’m not sorry because it turns into the kind of creamy, spoon-stealing dinner you’ll want on repeat.

Jump to Recipe

I can’t get over how much I love Easy Crockpot Chicken Spaghetti; it hits that lazy-night craving every time. I adore when the Crockpot Cheesy Chicken Spaghetti pulls apart creamy strands of pasta drenched in melty cream cheese and sharp cheddar cheese, ridiculous comfort without fuss.

It feels rich, cheesy, and messy in the best way. And leftovers behave like magic in lunch boxes.

But the best part is how stupidly simple it tastes like I spent hours on dinner when I barely lifted a finger. Total weeknight win.

No fuss, just ridiculous cheesy satisfaction. I make it constantly, obsessed.

Ingredients

Print Recipe (No Advertisments)

Chicken breasts: the meaty protein that makes it hearty and comfort-food cozy.
Spaghetti: basically the carby base that soaks up the creamy sauce.
Cream of mushroom soup: adds earthy, silky creaminess without fuss.
Cream of chicken soup: extra savory cream that keeps everything cozy and rich.
Rotel tomatoes and chiles: a little kick and tomato brightness, it wakes things up.
Chicken broth: thins the sauce and adds real chicken flavor, not fake stuff.
Cream cheese: makes the sauce dreamy and clingy, you’ll love the texture.
Sharp cheddar: melty tang that gives bite and color.
Onion: sweet base flavor, it smells like home when it cooks.
Garlic: pungent warmth, kind of a must for cozy pasta.
Garlic powder: layers extra garlic without extra chopping, handy and subtle.
Onion powder: boosts savory notes for deeper, rounder flavor.
Paprika: smoky color and a mild warmth, pretty and useful.
Dried oregano: a hint of herbal earthiness, keeps it grounded.
Salt and black pepper: basic seasoning that lets everything sing, don’t skip.
Parsley or cilantro: fresh herb zing at the end, brightens each bite.

Ingredient Quantities

2 pounds boneless skinless chicken breasts (about 3 medium)

8 ounces uncooked spaghetti, broken in half

1 (10.5 ounce) can condensed cream of mushroom soup

1 (10.5 ounce) can condensed cream of chicken soup

1 (10 ounce) can Rotel diced tomatoes and green chiles, undrained

1 cup low sodium chicken broth

8 ounces cream cheese, softened and cubed

2 cups shredded sharp cheddar cheese, divided

1 medium yellow onion, finely chopped

3 cloves garlic, minced

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1/2 teaspoon dried oregano

Salt and black pepper to taste (about 1 teaspoon salt, 1/2 teaspoon pepper)

2 tablespoons chopped fresh parsley or cilantro for garnish, optional

How to Make this

Print Recipe (No Advertisments)

1. Spray the crockpot with nonstick spray or rub a little oil, then place the chicken breasts in the bottom and season them with about 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, onion powder, paprika and dried oregano.

2. Add the chopped onion, minced garlic, undrained Rotel, condensed cream of mushroom and condensed cream of chicken soups around and over the chicken. Pour in 1 cup low sodium chicken broth.

3. Cube the softened cream cheese and tuck the cubes on top of the soup mixture so they melt into the sauce as it cooks. Cover and cook on LOW for 3 to 4 hours, or on HIGH for
1.5 to 2 hours, until the chicken is cooked through and tender.

4. Remove the chicken to a cutting board, shred it with two forks, and return the shredded chicken to the crockpot. Stir to combine with the sauce.

5. Break the uncooked spaghetti in half and nestle the pieces into the crockpot. Push them down so they soak in the sauce. If the mixture seems very thick, add another 1/4 to 1/2 cup chicken broth so the pasta can cook evenly.

6. Cover and cook on LOW for about 30 to 45 minutes, or on HIGH 15 to 25 minutes, stirring every 10 to 15 minutes to separate the pasta and prevent sticking. Cook until the spaghetti is tender but not mushy.

7. Once pasta is al dente, stir in 1 cup of the shredded sharp cheddar and taste for seasoning. Add more salt and pepper if needed.

8. Sprinkle the remaining 1 cup cheddar on top, cover for 5 minutes to let the cheese melt, or turn the crockpot to HIGH for a few minutes to melt it faster.

9. Give everything a final stir, garnish with chopped fresh parsley or cilantro if you like, and serve warm. Leftovers thicken in the fridge; loosen with a splash of milk or broth when reheating.

Equipment Needed

1. Crockpot (slow cooker) — the star of the show, size 4 to 6 quart works best
2. Measuring cups and spoons (for broth, cheese, spices etc)
3. Cutting board and a sharp chef knife (for onion, garlic, and trimming chicken)
4. Can opener (for soups and Rotel)
5. Silicone spatula or wooden spoon (for stirring without scratching the pot)
6. Two forks (to shred the cooked chicken right on the board)
7. Tongs or a slotted spoon (to lift the chicken out and nestle spaghetti in)
8. Cheese grater and a small bowl (for shredding and holding the cheddar)

FAQ

Q: How long do I cook the chicken in the CrockPot and do I shred it before adding the pasta?

A: Cook the chicken on LOW for 4-5 hours or HIGH for 2-3 hours until it reaches 165 F and is easily shredded. I usually shred it right in the pot with two forks, then stir in the broken spaghetti so it soaks up the sauce evenly.

Q: Do I need to precook the spaghetti or can I add it straight in dry?

A: Add the spaghetti dry, broken in half. The liquid from the soups, Rotel and chicken broth plus the cooking time will cook the pasta. If your CrockPot runs hot, check around 30-40 minutes after adding pasta so it does not get mushy.

Q: My sauce looks watery after cooking, how do I thicken it?

A: Remove the lid and cook on HIGH for 10-20 minutes to reduce some liquid, stirring occasionally. Stir in the cream cheese and 1 1/2 cups of the cheddar and cook until melted; the cheese helps thicken it. If you need it thicker still, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir in, then heat a few minutes.

Q: Can I make this ahead and freeze or refrigerate? How long will it keep?

A: Yes. Refrigerate for up to 3 days in an airtight container. For freezing, cool completely then freeze up to 3 months. Thaw overnight in the fridge before reheating so the sauce recombines better.

Q: How do I reheat leftovers without drying them out?

A: Reheat gently on the stove over low heat with a splash of chicken broth or milk to loosen the sauce, stir often. In the microwave heat in short 60 second bursts, stirring between, and add a little liquid if it looks dry.

Q: Any easy swaps for dietary needs or if I want different flavors?

A: Use low fat or Greek yogurt instead of some cream cheese for lighter, but add slowly so it wont curdle. Swap Rotel for plain diced tomatoes and a few diced jalapenos if you want more heat. Use gluten free pasta if needed, but cook time may be shorter so check it. You can also use shredded rotisserie chicken to cut down the CrockPot time.

Easy CrockPot Chicken Spaghetti Recipe Substitutions and Variations

Chicken breasts: swap for boneless skinless chicken thighs or a 2 pound rotisserie chicken (shred it). Thighs stay juicier and hold up better if you like darker meat, rotisserie = huge shortcut.
Spaghetti: use broken up penne, rotini, or 8 ounces egg noodles instead. Noodles with holes or ridges grab more sauce, egg noodles cook faster so add them later.
Cream of mushroom/cream of chicken soups: make a quick creamy base with 1 can (10.5 oz) plain evaporated milk plus 1 cup chicken broth and 2 tablespoons cornstarch, or stir in 1 1/2 cups plain Greek yogurt (temper first). Both keep it creamy without canned soup flavors.
Cream cheese: substitute 1 1/2 cups sour cream or 1 1/2 cups plain full-fat Greek yogurt. They give tang and creaminess; if using yogurt, fold in at the end off heat so it doesn’t split.

Pro Tips

1. Cube and warm the cream cheese before you start, not straight from the fridge. It melts way easier if it’s at room temp, so pop it in a bowl to sit 30 minutes or microwave for 20 seconds if you’re rushed. Cold chunks make the sauce lumpy.

2. If you hate digging out stuck spaghetti, break it smaller and press it down, but also stir more often than the recipe says, like every 8 to 10 minutes. Crockpots have hot spots, pasta will clump if you leave it alone too long.

3. Taste the sauce after shredding the chicken and before adding pasta. Condensed soups and Rotel vary a lot, so you might need less salt or more broth. If it seems super thick add up to 1 cup extra broth, not water, to keep the flavor.

4. For cleaner texture and faster reheats, shred the chicken finely and fold in 1/4 cup of milk or cream when reheating leftovers. It loosens the sauce without watering it down and brings back some creaminess.

Easy CrockPot Chicken Spaghetti Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I made Crockpot Cheesy Chicken Spaghetti and I’m not sorry because it turns into the kind of creamy, spoon-stealing dinner you’ll want on repeat.

Servings

servings

Calories

683

kcal

Equipment: 1. Crockpot (slow cooker) — the star of the show, size 4 to 6 quart works best
2. Measuring cups and spoons (for broth, cheese, spices etc)
3. Cutting board and a sharp chef knife (for onion, garlic, and trimming chicken)
4. Can opener (for soups and Rotel)
5. Silicone spatula or wooden spoon (for stirring without scratching the pot)
6. Two forks (to shred the cooked chicken right on the board)
7. Tongs or a slotted spoon (to lift the chicken out and nestle spaghetti in)
8. Cheese grater and a small bowl (for shredding and holding the cheddar)

Ingredients

2 pounds boneless skinless chicken breasts (about 3 medium)
8 ounces uncooked spaghetti, broken in half
1 (10.5 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed cream of chicken soup
1 (10 ounce) can Rotel diced tomatoes and green chiles, undrained
1 cup low sodium chicken broth
8 ounces cream cheese, softened and cubed
2 cups shredded sharp cheddar cheese, divided
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon dried oregano
Salt and black pepper to taste (about 1 teaspoon salt, 1/2 teaspoon pepper)
2 tablespoons chopped fresh parsley or cilantro for garnish, optional

Directions

Spray the crockpot with nonstick spray or rub a little oil, then place the chicken breasts in the bottom and season them with about 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, onion powder, paprika and dried oregano.
Add the chopped onion, minced garlic, undrained Rotel, condensed cream of mushroom and condensed cream of chicken soups around and over the chicken. Pour in 1 cup low sodium chicken broth.
Cube the softened cream cheese and tuck the cubes on top of the soup mixture so they melt into the sauce as it cooks. Cover and cook on LOW for 3 to 4 hours, or on HIGH for
5 to 2 hours, until the chicken is cooked through and tender.
Remove the chicken to a cutting board, shred it with two forks, and return the shredded chicken to the crockpot. Stir to combine with the sauce.
Break the uncooked spaghetti in half and nestle the pieces into the crockpot. Push them down so they soak in the sauce. If the mixture seems very thick, add another 1/4 to 1/2 cup chicken broth so the pasta can cook evenly.
Cover and cook on LOW for about 30 to 45 minutes, or on HIGH 15 to 25 minutes, stirring every 10 to 15 minutes to separate the pasta and prevent sticking. Cook until the spaghetti is tender but not mushy.
Once pasta is al dente, stir in 1 cup of the shredded sharp cheddar and taste for seasoning. Add more salt and pepper if needed.
Sprinkle the remaining 1 cup cheddar on top, cover for 5 minutes to let the cheese melt, or turn the crockpot to HIGH for a few minutes to melt it faster.
Give everything a final stir, garnish with chopped fresh parsley or cilantro if you like, and serve warm. Leftovers thicken in the fridge; loosen with a splash of milk or broth when reheating.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.