If you’re craving a comforting, cheesy, and wholesome meal that practically makes itself, let me introduce you to this incredible CrockPot Chicken Spaghetti Recipe. It’s wonderful for busy days when you want to come home to a dish bubbling with rich flavors, creamy textures, and just the right touch of spice from diced tomatoes with green chilies. This recipe transforms simple pantry staples and fresh ingredients into a hearty dinner that feels like a warm hug, perfect for sharing with family or friends.
Ingredients You’ll Need
Gathering your ingredients is as easy as the recipe itself. Each component plays a special role, combining to create the perfect balance of creamy, cheesy, and savory notes while adding texture and color that make every bite satisfying.
- 2 pounds boneless, skinless chicken breasts: The tender protein base that soaks up all the delicious flavors.
- 12 ounces spaghetti: Provides the comforting pasta backbone, cooked al dente for texture.
- 1 (10.5 oz) can cream of chicken soup: Adds creamy depth and richness to the sauce.
- 1 (10.5 oz) can cream of mushroom soup: Enhances the savory, earthy undertones.
- 1 cup chicken broth: Helps blend everything seamlessly and tenderizes the chicken.
- 1 cup milk: Brings a smooth creaminess to the mixture.
- 1 (10 oz) can diced tomatoes with green chilies (Rotel): Gives a bright, spicy kick that livens up the dish.
- 1 (8 oz) package cream cheese, softened: For that velvety, luscious cheese boost.
- 2 cups shredded cheddar cheese, divided: Sharp and melty cheese for richness and that gooey top layer.
- 1 small onion, finely chopped: Adds natural sweetness and aroma.
- 2 cloves garlic, minced: Delivers bold, savory flavor.
- 1 teaspoon garlic powder: For an extra garlic punch.
- 1 teaspoon onion powder: Enhances the onion flavor complexity.
- Salt and pepper to taste: Essential for seasoning and balance.
- Optional: chopped fresh parsley for garnish: Adds a fresh, colorful finish.
How to Make CrockPot Chicken Spaghetti Recipe
Step 1: Prep the Chicken and Base Mixture
Start by placing the chicken breasts in the slow cooker. Add your finely chopped onion, minced garlic, cream of chicken soup, cream of mushroom soup, chicken broth, and those zesty diced tomatoes with green chilies. Don’t forget to season with garlic powder, onion powder, salt, and pepper. Give everything a good stir so the flavors begin to meld together even before cooking.
Step 2: Slow Cook to Perfection
Cover the slow cooker and let it do its magic on low for 6 to 7 hours or high for 3 to 4 hours. This gentle cooking process ensures the chicken becomes tender and juicy, soaking up all the creamy, spicy goodness, making the entire dish richly flavorful.
Step 3: Shred the Chicken
Once the chicken is perfectly cooked, remove it from the slow cooker and shred it using two forks. This shredding step is crucial because it helps the chicken blend seamlessly with the sauce and pasta, making every bite tender and consistent. Return the shredded chicken to the slow cooker to keep it warm with the sauce.
Step 4: Prepare the Spaghetti
While the chicken cooks or toward the end, boil your spaghetti following the package instructions until it’s al dente. Drain well and add the cooked pasta right into the slow cooker, mixing it gently with the seasoned chicken and sauce mixture.
Step 5: Add the Cheeses and Milk
Here’s where the creamy magic really kicks in: stir in the softened cream cheese, milk, and one cup of shredded cheddar cheese. Blend this beautifully with the rest of the ingredients in the slow cooker until the cheeses have melted into an irresistible creamy sauce that coats every strand of spaghetti.
Step 6: Final Seasoning and Cheese Topping
Give the dish a taste and add salt and pepper as you see fit. Sprinkle the remaining cup of cheddar cheese evenly over the top. This extra layer will melt into a golden, bubbly finish that’s pure comfort in every bite.
Step 7: Melt the Cheese Topping
Cover once more and let it cook on low for another 20 to 30 minutes. This final cooking step melts the cheddar topping beautifully and allows all the flavors to intensify and marry into a luscious, creamy spaghetti bake.
Step 8: Serve and Garnish
Now comes the best part—serving! Scoop the CrockPot Chicken Spaghetti onto plates and garnish with a sprinkle of freshly chopped parsley if you like a bit of herbal brightness to balance the richness.
How to Serve CrockPot Chicken Spaghetti Recipe
Garnishes
A simple sprinkle of chopped fresh parsley adds a lovely pop of color and a subtle fresh edge that contrasts beautifully with the creamy, cheesy pasta. You can also try freshly grated Parmesan or a pinch of red pepper flakes for a different finish.
Side Dishes
This delightful dish pairs perfectly with a crisp green salad or steamed vegetables such as broccoli or green beans. Garlic bread or warm dinner rolls are also fantastic for soaking up the creamy sauce and making the meal feel even more indulgent.
Creative Ways to Present
For gatherings, serve the chicken spaghetti in a warm casserole dish with an extra sprinkle of cheddar cheese on top. Individual ramekins or mini cocottes are great for portioning and make your CrockPot Chicken Spaghetti Recipe look extra special at the table.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, so it tastes just as delicious—if not better—the next day. Just be sure to cool it to room temperature before refrigerating.
Freezing
This recipe freezes well, making it perfect for meal prep. Freeze in airtight containers or heavy-duty freezer bags for up to 2 months. To avoid texture changes in the pasta, consider undercooking the spaghetti slightly before mixing it in if you plan to freeze.
Reheating
Reheat in the microwave or on the stovetop over low heat with a splash of milk or broth to bring back the creamy consistency. Stir occasionally to heat it evenly without drying out the chicken or pasta.
FAQs
Can I use other types of pasta instead of spaghetti?
Absolutely! While spaghetti is classic here, you can swap it out for penne, rotini, or any favorite pasta shape you have on hand. Just adjust cooking time as needed to keep it al dente.
Is it possible to make this recipe without cream of mushroom soup?
Yes, you can replace it with extra cream of chicken soup or a homemade creamy sauce. The mushroom soup adds depth, but your dish will still be delicious without it.
Can I use rotisserie chicken instead of cooking raw chicken breasts?
Definitely. Using shredded rotisserie chicken can save time—just add it to the slow cooker with the other ingredients and reduce cooking time accordingly.
How spicy is this dish with diced tomatoes and green chilies?
The heat is mild and subtle, perfect for most palates. If you prefer fiery dishes, add fresh jalapeños or hot sauce. For less spice, use diced tomatoes without chilies.
What if I don’t have a slow cooker? Can I still make this recipe?
You sure can! Cook the chicken, then combine all ingredients in a large pot or oven-safe dish and bake until bubbly and hot. Just keep an eye on the pasta so it doesn’t overcook.
Final Thoughts
If you’re looking for a cozy, no-fuss, and crowd-pleasing meal, this CrockPot Chicken Spaghetti Recipe is a total win. It’s creamy, cheesy, full of flavor, and undeniably satisfying. Give it a try on your next busy day—you’ll love how effortlessly it comes together and the warm smiles it brings to your table.
Print
CrockPot Chicken Spaghetti Recipe
- Prep Time: 0h 20m
- Cook Time: 6h 30m
- Total Time: 6h 50m
- Yield: 6-8 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
This comforting CrockPot Chicken Spaghetti combines tender slow-cooked chicken with creamy cheeses, savory soups, and subtly spicy diced tomatoes with green chilies. Perfect for an easy weeknight meal, this dish is cooked low and slow to meld flavors and create a rich, hearty pasta dinner without much hands-on time.
Ingredients
Chicken and Base
- 2 pounds boneless, skinless chicken breasts
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup chicken broth
- 1 (10 oz) can diced tomatoes with green chilies (Rotel)
Cheese and Pasta
- 12 ounces spaghetti
- 1 (8 oz) package cream cheese, softened
- 2 cups shredded cheddar cheese, divided
- 1 cup milk
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Optional: chopped fresh parsley for garnish
Instructions
- Prepare Slow Cooker Mixture: Place the chicken breasts in the slow cooker. Add the chopped onion, minced garlic, cream of chicken soup, cream of mushroom soup, chicken broth, and diced tomatoes with green chilies. Season with garlic powder, onion powder, salt, and pepper. Stir to combine all ingredients well.
- Cook Chicken: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender enough to shred easily.
- Shred Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and mix gently.
- Cook Spaghetti: In a separate pot, cook the spaghetti according to package directions until al dente. Drain well and add the spaghetti to the slow cooker mixture.
- Add Cheeses and Milk: Stir in the softened cream cheese, milk, and 1 cup of shredded cheddar cheese into the slow cooker. Mix until the cheeses melt and the sauce is creamy and well combined.
- Adjust Seasoning: Taste the mixture and adjust seasoning with additional salt and pepper if needed.
- Melt Remaining Cheese: Sprinkle the remaining 1 cup of shredded cheddar cheese on top. Cover the slow cooker and cook on low for 20-30 minutes more, until the cheese topping is melted and bubbly.
- Serve: Spoon the chicken spaghetti onto plates or bowls. Garnish with chopped fresh parsley if desired, and serve hot for a comforting meal.
Notes
- For extra spice, use diced tomatoes with hot green chilies instead of mild.
- You can substitute cream cheese with Neufchatel for a slightly lower fat option.
- Leftovers store well in the refrigerator for up to 3 days.
- Use gluten-free pasta to make this recipe gluten-free.
- Adding a pinch of crushed red pepper flakes can add a nice heat boost.
