This Creamy Crockpot Chicken Spaghetti is the kind of cozy, family-style comfort food that makes everyone rush to the dinner table. Tender shredded chicken, creamy cheese sauce, and perfectly cooked spaghetti come together in a rich, flavorful meal that’s effortless to make — just set it and forget it!
If you love creamy pasta dishes but don’t want to stand over the stove, this slow cooker version is a dream come true. It’s loaded with flavor from cream cheese, cheddar, and a touch of Rotel for that subtle kick of spice and tang. The result? A thick, cheesy, and savory pasta dish that feels indulgent but is incredibly easy to make.
Perfect for busy weeknights, potlucks, or when you need a warm, comforting dinner that feeds the whole family, this recipe proves that slow cooker meals can be both simple and absolutely delicious.
Why You’ll Love This Creamy Crockpot Chicken Spaghetti
- Hands-off cooking — the crockpot does all the work.
- Ultra creamy, cheesy, and flavorful.
- Family-friendly and budget-friendly.
- Great for leftovers and meal prep.
- Perfect combination of pasta, chicken, and spice.
Ingredients You’ll Need
For the Base:
- 1 ½ lbs (700 g) boneless, skinless chicken breasts (or thighs)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10 oz) Rotel diced tomatoes with green chilies (undrained)
- 1 block (8 oz) cream cheese, cubed
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika (optional)
- Salt and black pepper to taste
For the Pasta:
- 12 oz (340 g) uncooked spaghetti or thin spaghetti
- 1 tablespoon butter (optional for serving)
Optional Add-Ins:
- ½ cup diced bell peppers or mushrooms
- ¼ teaspoon crushed red pepper flakes (for heat)
- Chopped parsley for garnish
How to Make Creamy Crockpot Chicken Spaghetti
Step 1: Load the crockpot
Place chicken breasts in the bottom of your slow cooker. Add cream of chicken soup, Rotel, cubed cream cheese, cheddar cheese, and chicken broth. Sprinkle in garlic powder, onion powder, paprika, salt, and pepper.
Step 2: Cook the chicken
Cover and cook on low for 5–6 hours or high for 3–4 hours, until the chicken is tender and easily shredded.
Step 3: Shred the chicken
Once cooked, remove the chicken and shred it using two forks. Return the shredded chicken to the crockpot and stir until well combined with the creamy sauce.
Step 4: Cook the spaghetti
About 20 minutes before serving, cook spaghetti according to package instructions until al dente. Drain well and add it to the crockpot. Stir until the pasta is evenly coated with the creamy chicken sauce.
Step 5: Add finishing touches
Top with extra shredded cheese if desired. Cover and let sit on the warm setting for 5–10 minutes until the cheese melts and everything blends together beautifully.
Step 6: Serve
Garnish with chopped parsley and serve warm. It’s delicious as is or with a side salad and garlic bread.
Tips for the Best Results
- Don’t overcook the pasta. Cook it just until al dente before mixing it in.
- Use freshly shredded cheese. It melts better and gives a smoother texture.
- Keep an eye on liquid levels. If the sauce seems too thick, add a splash of milk or broth before serving.
- Add veggies early. If using bell peppers or mushrooms, add them in step 1 so they soften while cooking.
- Want more spice? Add extra Rotel or a pinch of cayenne pepper.
- Creamier texture: Stir in a tablespoon of sour cream before serving.
Variations & Substitutions
- Spicy Chicken Spaghetti: Use “Hot” Rotel or add diced jalapeños.
- Bacon Ranch Twist: Add 2 tablespoons ranch seasoning and crumbled cooked bacon.
- Mexican-Inspired: Use pepper jack cheese and top with crushed tortilla chips.
- Veggie-Packed: Stir in spinach, corn, or peas for added nutrition.
- Lightened-Up Version: Use low-fat cream cheese and reduced-fat soup.
- Swap proteins: Try shredded turkey or rotisserie chicken for convenience.
What to Serve With Creamy Crockpot Chicken Spaghetti
Creamy chicken spaghetti pairs beautifully with:
- Garlic bread or Texas toast
- A crisp Caesar or garden salad
- Roasted or steamed broccoli
- Green beans or asparagus
- Fresh fruit salad
It’s hearty enough to stand alone but even better with something crunchy or fresh on the side.
Storage & Reheating Tips
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze portions in airtight containers for up to 2 months. Thaw overnight before reheating.
- Reheat: Warm gently in a pot over low heat, stirring often. Add a splash of milk or broth to loosen the sauce. Avoid microwaving too long, as it can dry out the pasta.
- Meal prep tip: Cook the chicken mixture ahead of time and refrigerate; just boil pasta and mix before serving.
Recipe FAQs
Can I use cooked chicken instead of raw?
Yes — add shredded cooked or rotisserie chicken halfway through cooking to heat it through.
Can I cook the spaghetti directly in the crockpot?
It’s best to cook it separately. Crockpots don’t maintain a rolling boil, so pasta can become mushy.
Can I use other types of pasta?
Absolutely. Penne, rotini, or linguine work great — just adjust cooking times for firmness.
Can I double the recipe?
Yes, if your crockpot is 6 quarts or larger. Perfect for potlucks or feeding a crowd.
Can I use cream of mushroom soup instead of chicken?
Yes. It adds a richer, earthier flavor and still keeps the sauce creamy.
How can I make it extra cheesy?
Add an extra cup of cheese before serving and let it melt for 5 minutes on “Warm.”