Go Back

Crockpot Chicken Spaghetti

Crockpot chicken spaghetti with creamy Rotel flavor and melted cheese strands, made in a slow cooker for tender shredded chicken. This hands-off method keeps the pasta evenly coated and produces a rich, saucy casserole-style texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and soup 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
Seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Spaghetti and cheese
  • 12 oz spaghetti, cooked and drained
  • 2 cup shredded Velveeta or sharp cheddar cheese

Equipment

  • 1 Dutch oven

Method
 

Build the slow cooker base
  1. Add the chicken breasts to the slow cooker.
  2. Pour in the cream of chicken soup, cream of mushroom soup, Rotel, and chicken broth, then add the diced onion and bell pepper.
  3. Sprinkle in the garlic powder, onion powder, salt, and black pepper, and stir to distribute the seasonings.
Cook until tender
  1. Cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and easily pulls apart.
Shred and combine
  1. Remove the chicken, shred with two forks, and return the shredded chicken to the slow cooker.
  2. Add the cooked spaghetti and the shredded Velveeta or sharp cheddar cheese to the slow cooker.
  3. Stir until everything is combined and the cheese is fully melted, coating the pasta with a creamy sauce.
Serve
  1. Serve hot directly from the slow cooker.

Notes

For smoother shredding, let the cooked chicken sit for 5 minutes before pulling it apart. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in the microwave or on warm on the slow cooker, adding a splash of chicken broth if the sauce thickens. Freezing is not recommended because the pasta and dairy can change texture. For a lighter option, use reduced-fat cheese or a reduced-fat cream soup (results may be slightly less creamy).