Go Back

Crockpot Chicken Spaghetti

Crockpot chicken spaghetti with creamy Velveeta or cheddar sauce and shredded chicken strands. Slow-cooked in a crockpot until tender, then stirred with drained spaghetti until every bite is coated and cheesy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 hours
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Crockpot chicken spaghetti
  • 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
  • 12 oz spaghetti, cooked and drained
  • 2 cup shredded Velveeta or cheddar cheese

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken and sauce
  1. Place the boneless skinless chicken breasts in the slow cooker. This creates the base layer for slow cooking.
  2. Add cream of chicken soup, cream of mushroom soup, Rotel diced tomatoes with green chilies, chicken broth, small onion, diced, green bell pepper, diced, garlic powder, onion powder, salt, and black pepper to the slow cooker. Stir just enough to distribute the seasonings.
  3. Cook on low for 6–7 hours or high for 3–4 hours until the chicken is tender. Keep the lid on for the whole cook time so the mixture simmers and thickens.
Shred, combine, and melt the cheese
  1. Remove the chicken, shred it with two forks, and return it to the slow cooker. The shredded strands should mix into the creamy base.
  2. Add spaghetti, cooked and drained and shredded Velveeta or cheddar cheese to the slow cooker. Make sure the pasta is spread out so it warms evenly.
  3. Stir everything together until the cheese is fully melted and the pasta is coated. Stop when the sauce looks smooth and glossy around the spaghetti.
Serve
  1. Serve hot directly from the slow cooker. The dish should be creamy and steaming in the bowl.

Notes

For the creamiest texture, use fully drained spaghetti so it doesn’t thin the sauce. Store leftovers in the refrigerator up to 3 days in a sealed container; reheat gently on the stovetop or in the microwave. Freezing isn’t recommended because the creamy soup and cheese can change texture after thawing. For a dietary swap, use a reduced-fat cheddar or a lower-fat cheese blend while keeping the same cooking method.