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Crockpot Chicken Spaghetti

Crockpot Chicken Spaghetti makes creamy, cheesy pasta with tender shredded chicken using a slow cooker and Rotel for gentle heat. Cook low and then stir in drained spaghetti so every bite is coated in melted cheese.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Chicken spaghetti base
  • 2 lb boneless skinless chicken breasts
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 can (10 oz) Rotel diced tomatoes with green chilies
  • 1 cup chicken broth
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Pasta and cheese
  • 12 oz spaghetti, cooked and drained
  • 2 cup shredded Velveeta or cheddar cheese

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken
  1. Add the chicken breasts to the slow cooker. Spread them in an even layer for consistent tenderness.
  2. Pour in the cream of chicken soup, cream of mushroom soup, Rotel tomatoes, chicken broth, onion, bell pepper, garlic powder, onion powder, salt, and pepper. Stir briefly to help the seasonings distribute.
  3. Cook on LOW for 6–7 hours until the chicken is tender. The mixture should be bubbling at the edges and the chicken should pull apart easily.
Shred and combine
  1. Remove the chicken from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker right away.
  2. Add the cooked spaghetti and shredded cheese to the slow cooker. The pasta will look partially submerged in the creamy sauce.
  3. Stir until everything is coated and the cheese is fully melted. Continue stirring until no cheese streaks remain and the sauce turns smooth and glossy.
Serve
  1. Serve hot directly from the slow cooker. Spoon into bowls while the spaghetti is creamy and steaming.

Notes

Pro tip: Use drained spaghetti and shred the chicken thoroughly so the sauce clings and turns creamy instead of watery. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove or in the microwave with a splash of chicken broth if needed. Freezing is not recommended because the cheese sauce can separate when thawed. For a dietary swap, use reduced-fat cheese or part-skim cheddar while keeping the soup as directed for the best texture.