This CrockPot Chicken Spaghetti Recipe is the easiest way to get that classic creamy cheesy chicken spaghetti on the table — the slow cooker does all the work while you go about your day. Simple ingredients, minimal prep, and a dinner my whole family requests again and again.
My family has always loved classic chicken spaghetti casserole but after 15 years of creating slow cooker recipes I knew I could make it even easier in the crockpot — and I did. We eat a ton of chicken in our house and this version has become one of our most requested dinners because it delivers all that creamy cheesy flavor with almost no effort.
The cream cheese combined with the Rotel really takes it to another level — rich, flavorful, and so satisfying. The slow cooker does all the heavy lifting and with only one pot to clean at the end it is exactly the kind of dinner a busy mom of 8 needs on a weeknight. For another spaghetti night option check out my baked spaghetti recipe.
This is the perfect recipe to serve on a pasta bar and one of our favorites from our 15 Cozy Crockpot Dinners for Busy Weeknights. Be sure to explore our Crock Pot Dinners for Busy Nights series for more simple family-friendly recipes.
Can you Cook Pasta in the Slow Cooker?
Yes, you can cook pasta in the slow cooker. But in this slow cooker recipe, I cooked the pasta in a separate pot. I usually cook my noodles in a broth based recipe. They seem to cook better and thoroughly.
Since Cheesy Chicken Spaghetti has a creamier base, I cooked the pasta in a separate pot. This ensure that the pasta is cooked according to the package or al dente.
Once the pasta is cooked, then I stir into the slow cooker with the other ingredients. This results in a delicious chicken spaghetti meal. This is the best comfort food.
You can also use the instant pot if you prefer.
Ingredients to Make Crock Pot Cheesy Spaghetti:
- Chicken Breasts
- Diced Tomatoes with Green Chiles
- Cream of Chicken Soup
- Cream of Mushrooms Soup – If you are out, try this Easy Gluten Free Cream of Chicken Soup Recipe.
- Onion
- Minced Garlic
- Italian Seasoning
- Cream Cheese
- Cheddar Cheese
- Spaghetti
How to Make Crock Pot Cheesy Spaghetti:
Step 1 – Add the chicken, diced tomatoes, and cream of chicken soup to slow cooker. Then add cream of mushroom soup, onion, garlic and Italian seasoning to the crock pot. Cover and cook on high for 3-4 hours or on high for 6-8 hours.
Step 2 – Remove the chicken, shred it and return it back to a crock pot.
Step 3 – Stir in the cream cheese and grated cheddar cheese. Cover and cook on low for 20-3 minutes until the cheese is melted and combined.
Step 4 – Cook the spaghetti noodles according to the package direction to al dente. Stir spaghetti noodles into the crock pot mixture. Serve and enjoy.
What to Serve with Crock Pot Cheesy Chicken Spaghetti?
- Simple Salad – Our favorite side is a simple salad. It is so easy and it goes really well with the chicken spaghetti.
- Roasted Vegetables – You might also like to try these easy Roasted Green Beans. Learn how to steam broccoli in the microwave for a super easy veggie side dish. Both of these only take a few minutes to make.
- Dinner Rolls – Throw in some of these Easy Homemade Dinner Rolls. You can also grab some bread from the bakery to dip into the yummy sauce. You will love having the bread to get every last drop.
Tips for Crock Pot Chicken Spaghetti:
- Ingredients – Add all the ingredients to the slow cooker and cook on high or low. If you prefer, you can spray the slow cooker with cooking spray. Cooking time may very if you are using frozen chicken or thawed chicken.
- Shredding Chicken – When the chicken is done cooking, remove the chicken and shred with a hand mixer or a stand mixer. This is so quick and easy and the only way I shred chicken now.
- Noodles – Cook noodles in a separate pot and then add to the chicken spaghetti ingredients. To save time on cooking day, make your spaghetti noodles the night before. Then all you have to do is add to your cooked ingredients.
Cheesy Chicken Crock Pot Spaghetti Variations:
- Change the Cheese – Try velveeta cheese or other types of cheese in the cheese mixture.
- Chicken – Substitute chicken thighs for the chicken breasts. You can even use chicken tenders. This would be easy to use leftover cook chicken or rotisserie chicken.
- Pasta – Use any type of pasta you like- linguine, penne, or elbow. We usually use what we have on hand.
- Rice – Try rice instead of pasta. We recommend white rice or if you are on a low carb diet, use cauliflower rice.
- Vegetables – Add bell pepper to the onions. Red bell pepper or green bell pepper adds color to the mixture and flavor.
- Rotel – We used diced tomatoes with green chilis. But you can easily get a can of Rotel or just use plain diced tomatoes.
How to Store Leftovers:
Place leftovers in a air tight container and place in the refrigerator. The leftovers will stay good for up to 4 days. Once you are ready to reheat, place in the microwave and heat in 30 second intervals until heated.
Can you Freeze this?
Yes, you can freeze this recipe uncooked or cooked. Store uncooked chicken spaghetti, place the ingredients, except the noodles in the freezer bag. You can also use a freezer safe container and place in the freezer.
Once you are ready to cook, cook according to recipe card. If store cooked chicken spaghetti, place the chicken spaghetti mixture in individual container and freezer. They will last about 3 months if stored properly.
Crock Pot Cheesy Chicken Spaghetti Recipe
Equipment
- Crock Pot
Ingredients
- 3 Chicken Breasts
- 1 can diced tomatoes with green chiles (10 oz.) not drained
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- ½ Onion Diced
- 2 tsp Minced Garlic
- 2 tsp Italian Seasoning
- 4 oz cream cheese (diced)
- 2 cups Shredded cheddar cheese
- 1 pkg Spaghetti (16 oz.)
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Instructions
- Add the chicken breasts, diced tomatoes with green chiles and their juices, cream of chicken soup, cream of mushroom soup, onion, garlic, and Italian seasoning to the crock pot.
- Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the chicken is cooked through and reaches an internal temperature of 165°F.
- Remove the chicken from the crock pot, shred it with two forks, and return it to the crock pot.
- Add the cream cheese and shredded cheddar cheese. Stir to combine.
- Cover and cook on Low for 20–30 minutes, or until the cheeses are melted. Stir until the sauce is smooth and creamy.
- Meanwhile, cook the spaghetti according to the package directions until al dente. Drain well.
- Add the cooked spaghetti to the crock pot and stir until evenly coated with the chicken and sauce.
- Serve warm and enjoy!
Any suggestions for making the day before?
Hi Sharon! You can cook the chicken and sauce the day before, then refrigerate them in an airtight container. When you’re ready to serve, reheat the mixture, stir in the cheeses until melted, and add freshly cooked spaghetti. That will help keep the noodles from getting too soft.