Slow Cooker Cheesy Chicken Spaghetti

Easy Crock Pot Chicken Spaghetti

Chicken spaghetti has always been one of those dinners that everyone gets excited about in my house. It’s creamy, cheesy, hearty, and the kind of comfort food that’s perfect after a long day.

Whenever I need an easy meal that I know the whole family will happily eat, this slow cooker version is at the top of my list.

The best part about this recipe is that the crock pot does almost all of the work for you. The chicken cooks low and slow until it’s perfectly tender, soaking up all the delicious flavors as it simmers.

Right before serving, everything is mixed with a rich, cheesy sauce and tossed with spaghetti for a comforting dinner that’s both simple and satisfying.

Serve it with garlic bread and a fresh green salad for an easy family meal that’s guaranteed to disappear fast.

Why You’ll Love This Recipe

Easy slow cooker dinner. Just add the ingredients, let the crock pot do the work, and stir everything together before serving.
Creamy and cheesy. Every bite is coated in a rich, velvety cheese sauce that’s pure comfort food.
Perfect for busy families. Minimal prep and simple ingredients make this a great weeknight dinner.
Makes plenty. It’s ideal for feeding a crowd, meal prepping, or enjoying leftovers the next day.
Kid-approved comfort food. Tender chicken, cheesy sauce, and spaghetti are always a winning combination.

For the Chicken Spaghetti

Chicken Breasts – Boneless, skinless chicken breasts become incredibly tender in the slow cooker and shred easily. You can also use boneless chicken thighs if you prefer darker meat.
Cream of Chicken Soup – Creates the creamy base of the sauce while adding rich, savory flavor with very little effort.
Chicken Broth – Helps keep the chicken moist as it cooks and thins the sauce to the perfect consistency.
Cream Cheese – Adds a smooth, velvety texture and makes the sauce extra rich and creamy.
Velveeta Cheese – Melts beautifully into the sauce, giving it that classic cheesy flavor and silky finish.
Cheddar Cheese – Adds even more cheesy goodness and a sharper flavor that balances the creamy ingredients.
Rotel Tomatoes – A blend of diced tomatoes and green chilies that adds a little freshness and just a touch of mild heat.
Garlic Powder & Onion Powder – These simple pantry seasonings build savory flavor without any extra prep work.
Salt & Black Pepper – Enhance all of the flavors and bring the creamy sauce together.
Spaghetti – Cooked separately and stirred in at the end so it stays perfectly tender instead of becoming mushy.
Fresh Parsley (Optional) – Adds a pop of color and a fresh finish before serving.

How to Make Crock Pot Chicken Spaghetti

Step 1: Add the ingredients.
Place the chicken breasts in the bottom of your slow cooker. Add the cream of chicken soup, chicken broth, cream cheese, Velveeta, Rotel tomatoes, garlic powder, onion powder, salt, and black pepper. There’s no need to stir everything together just yet.

Step 2: Slow cook until tender.
Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is fully cooked and easily shreds with two forks.

Step 3: Shred the chicken.
Remove the chicken from the slow cooker and shred it into bite-sized pieces. Return the shredded chicken to the crock pot and stir until it’s coated in the creamy cheese sauce.

Step 4: Cook the spaghetti.
While the chicken is finishing, cook the spaghetti according to the package directions until al dente. Drain well and set aside.

Step 5: Stir everything together.
Add the cooked spaghetti and shredded cheddar cheese to the slow cooker. Gently stir until the pasta is evenly coated and the cheddar has completely melted into the sauce.

Step 6: Serve and enjoy.
Taste and adjust the seasoning if needed. Garnish with chopped fresh parsley, if desired, and serve warm with garlic bread, a green salad, or your favorite vegetable side.

Make Ahead + Freezing

To make in advance: You can easily prepare this recipe ahead of time. Add the chicken, soup, broth, cream cheese, Velveeta, Rotel, and seasonings to your slow cooker insert or a large storage container and refrigerate overnight. When you’re ready to cook, place the insert in the slow cooker and cook as directed. Prepare the spaghetti fresh just before serving.

To freeze: I recommend freezing the chicken and sauce before cooking. Add all of the slow cooker ingredients (except the spaghetti and cheddar cheese) to a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the refrigerator, cook according to the recipe, then stir in the freshly cooked spaghetti and shredded cheddar before serving.

Storage: Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of milk or chicken broth to bring the creamy sauce back to life.

Easy Crock Pot Chicken Spaghetti

This Easy Crock Pot Chicken Spaghetti is the ultimate comfort food, made with tender shredded chicken, a rich and creamy cheese sauce, and perfectly cooked spaghetti. With just a few minutes of prep, the slow cooker does all the work, making it a simple, family-friendly dinner that's perfect for busy weeknights, potlucks, or cozy meals at home.

Print Pin

Course: Main Course

Cuisine: American

Keyword: Easy Crock Pot Chicken Spaghetti

Prep Time: 15

Cook Time: 4 30

Total Time: 4 45

Servings:

Notes

Ingredients

2 (10.5-ounce) cans cream of mushroom soup
1 (10-ounce) can Ro*Tel Tomatoes
4 ounces cream cheese, cubed
1 (16-ounce) package Velveeta cheese, cubed
1 teaspoon garlic powder
1 teaspoon onion powder
2 pounds boneless, skinless chicken breasts
1 (16-ounce) package spaghetti
1 cup shredded sharp cheddar cheese

Instructions

Coat the inside of a 6-quart slow cooker with nonstick cooking spray. Add the undiluted cream of mushroom soup, undrained Ro*Tel tomatoes, cream cheese, Velveeta, garlic powder, and onion powder. Stir until everything is well combined. Place the chicken breasts into the mixture, cover with the lid, and cook on low for about 4 hours, or until the chicken is fully cooked. Avoid extending the cooking time much beyond 4 hours, as the chicken may become tough and the sauce can begin to scorch.
Remove the cooked chicken from the slow cooker using tongs and let it cool for a few minutes. Stir the cheese sauce until smooth. Once the chicken is cool enough to handle, shred it, return it to the slow cooker, and mix it into the sauce. Cover to keep warm.
Prepare the spaghetti according to the package directions, then drain thoroughly. Add the cooked pasta to the slow cooker and stir until evenly coated with the sauce. Sprinkle the shredded sharp cheddar cheese over the top, replace the lid, and let the cheese melt before serving.

Nutrition

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1. Can I use chicken thighs instead of chicken breasts?

Absolutely! Boneless, skinless chicken thighs work just as well and stay extra juicy in the slow cooker. Use whichever you prefer or have on hand.

2. Can I use rotisserie chicken?

Yes! If you’re using cooked rotisserie chicken, simply let the sauce cook until the cheeses are melted, then stir in the shredded chicken during the last 20 to 30 minutes. Add the cooked spaghetti right before serving.

3. Can I cook the spaghetti in the slow cooker?

I don’t recommend it. Cooking the spaghetti separately helps it stay perfectly tender and prevents it from soaking up too much of the creamy sauce.

4. Why is my cheese sauce thick?

The sauce naturally thickens as it cooks. If you’d like it a little creamier, simply stir in a splash of chicken broth or milk before adding the spaghetti until it reaches your desired consistency.

5. Can I add vegetables to this recipe?

Definitely! Broccoli, spinach, mushrooms, peas, or diced bell peppers are all great additions. Stir in quick-cooking vegetables during the last 30 minutes of cooking or mix them in just before serving.