This Crockpot Chicken Spaghetti is one of those recipes that’s just plain comforting. It’s creamy, cheesy, and full of flavor—and the best part? It all comes together in the slow cooker.
It’s one of those dishes I make on busy days when I want something warm and filling without standing over the stove all night.
I love tossing everything in the crockpot in the morning, then coming home to dinner basically done.
Why I Love This Recipe
This recipe is always a hit because it’s simple, filling, and just downright good. I’ve made it for potlucks, lazy Sundays, and even meal prep.
- It’s dump-and-go—just toss everything in the crockpot
- It’s rich, creamy, and super satisfying
- Leftovers taste even better the next day
- It’s budget-friendly and uses pantry staples
- You don’t need to precook the chicken
I first made this when I had leftover pasta and didn’t know what to do with it—ended up throwing stuff in the crockpot with some chicken, and boom. One of the best comfort meals I’ve ever had.
Servings: 6
Cook Time: 4 hours on high or 6-7 hours on low
What You’ll Need
- 2 large boneless skinless chicken breasts
- 10.5 oz can cream of chicken soup
- 10.5 oz can cream of mushroom soup
- 10 oz can diced tomatoes with green chiles (like Rotel), undrained
- 1 small onion, finely diced
- 1 green bell pepper, finely diced
- 8 oz block of cream cheese, cut into cubes
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- 12 oz spaghetti noodles
- ½ cup reserved pasta water
- Fresh parsley for garnish (optional)
Pro Tips
- Cut cream cheese into cubes so it melts faster and blends smoothly into the sauce
- Break spaghetti noodles in half before boiling so they mix in easier at the end
- Reserve some pasta water—it helps loosen the sauce if it gets too thick
- Stir after cooking to make sure everything gets creamy and well combined
- Use block cheese instead of pre-shredded for better melting and taste
Tools Needed
- 6-quart crockpot (black, oval)
- Medium pot for boiling pasta
- Cutting board and knife
- Measuring spoons
- Cheese grater (if shredding your own cheese)
- Mixing spoon or silicone spatula
- Bowl or cup to reserve pasta water
Substitutions and Variations
- Use chicken thighs instead of breasts for extra juicy chicken
- Swap cream cheese for Velveeta for an even creamier finish
- Use whole wheat spaghetti or gluten-free pasta if needed
- Add a pinch of red pepper flakes for a little heat
- Try adding mushrooms or corn for extra veggies
Make Ahead Tips
- You can prep everything the night before (except the pasta). Store ingredients in a sealed container in the fridge, then dump it in the crockpot in the morning.
- Shred the cheese ahead to save time
- Dice the onion and pepper and store in a small container or bag
Cooking Instructions
Step 1: Layer the base ingredients in the crockpot
Place 2 raw boneless skinless chicken breasts into the crockpot. Pour in 1 can of cream of chicken soup, 1 can of cream of mushroom soup, and 1 can of diced tomatoes with green chiles (undrained). Add 1 small finely diced onion, 1 finely diced green bell pepper, 1 tsp garlic powder, 1 tsp onion powder, and ½ tsp black pepper.
Step 2: Add cream cheese and cook
Add cubed 8 oz block of cream cheese right on top. Cover with the lid and cook on HIGH for 4 hours or LOW for 6-7 hours.
Step 3: Shred chicken and stir everything
Once done, shred the cooked chicken breasts using two forks directly in the crockpot. Stir until the cream cheese is fully mixed into the sauce and everything is creamy.
Step 4: Cook spaghetti
Boil 12 oz spaghetti noodles according to package directions in a large pot. Before draining, scoop out ½ cup of pasta water and set aside. Drain pasta.
Step 5: Add pasta, cheese, and pasta water
Add cooked spaghetti to the crockpot along with 1 cup shredded cheddar cheese and the reserved ½ cup pasta water. Stir until everything is combined and cheese is melted.
Step 6: Garnish and serve
Sprinkle with fresh chopped parsley if desired and serve hot in bowls.
Leftovers & Storage
- Store in airtight containers in the fridge for up to 4 days
- Reheat in the microwave with a splash of milk or water to loosen it up
- You can freeze it, but the texture of the sauce may change slightly—best within 1 month
Why This Recipe Works (Quick Science)
Slow cooking the chicken in a mix of creamy soups and acidic tomatoes helps break it down gently, so it stays tender and shreds easily. Cream cheese brings richness and tang, while the starch in the pasta water helps the sauce cling to the spaghetti. Melting the cheese at the end prevents it from separating and keeps the texture smooth.
Common Mistakes
- Adding pasta too early – It’ll get mushy if cooked too long
- Skipping the pasta water – This helps thin out and bind the sauce
- Not shredding the cheese yourself – Pre-shredded has anti-caking agents that make the sauce grainy
- Overcooking on high – The chicken will dry out if left too long
What to Serve With
- Garlic bread or Texas toast
- Steamed broccoli or green beans
- Side salad with ranch or vinaigrette
- Roasted zucchini or squash
FAQ
Can I use precooked chicken?
Yes! Shred about 2 cups of cooked chicken and add it during the last hour of cooking.
Can I make this on the stovetop?
You can—simmer everything (except spaghetti) for about 25 minutes, then stir in cooked pasta and cheese.
Is this spicy?
It’s mild, but you can swap in spicy Rotel or add crushed red pepper if you like heat.
Can I use another type of pasta?
Yes! Penne, rotini, or linguine all work great.
Final Thoughts
This Crockpot Chicken Spaghetti is one of those no-fuss recipes that never disappoints. It’s creamy, filling, and super easy to throw together. I hope it brings some comfort to your table too. If you give it a try, let me know in the comments how it turned out or if you tweaked it—I’d love to hear what you think!