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Crockpot Chicken Spaghetti

Crockpot chicken spaghetti is an easy American comfort pasta made by slow-cooking chicken with cream soup, Rotel, and vegetables, then stirring in spaghetti and melty cheese until creamy. Expect tender shredded chicken and sauce-coated pasta strands in every bite.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 2 lb boneless skinless chicken breasts
cream soups
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of mushroom soup
rotel and broth
  • 1 can (10 oz) Rotel diced tomatoes with green chilies
  • 1 cup chicken broth
vegetables and seasonings
  • 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
pasta and cheese
  • 12 oz spaghetti, cooked and drained
  • 2 cup shredded Velveeta or sharp cheddar cheese

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken
  1. Place the boneless skinless chicken breasts in the slow cooker. Make sure they sit in a single layer so they cook evenly.
  2. Add the cream of chicken soup, cream of mushroom soup, Rotel diced tomatoes with green chilies, and chicken broth to the slow cooker. Stir or pour over the chicken to help start forming the sauce.
  3. Add the diced onion and diced green bell pepper. Sprinkle in the garlic powder, onion powder, salt, and black pepper for even seasoning.
  4. Cook on LOW for 6–7 hours or on HIGH for 3–4 hours until the chicken is tender. Look for chicken that breaks apart easily with a fork.
Shred, combine, and melt
  1. Remove the chicken from the slow cooker and shred it with two forks. Return shredded chicken to the slow cooker.
  2. Add the cooked and drained spaghetti to the slow cooker along with the shredded Velveeta or sharp cheddar cheese. Fold gently so pasta gets coated with the creamy sauce.
  3. Stir everything together until the cheese is fully melted and the pasta is evenly coated. The sauce should look glossy and cling to the spaghetti strands.
Serve
  1. Serve hot directly from the slow cooker. Keep it on warm if serving over time.

Notes

For best texture, fully shred the chicken before adding pasta so every strand gets creamy sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in the microwave or on the stove with a splash of broth if it thickens. Freezing is not recommended because the spaghetti can soften after thawing. If you want a lighter version, use reduced-fat cheese and reduced-sodium soup while keeping the same cook method.