Save This Recipe

Just drop your email here and We'll send it right away!

Hey there, ever come home after a hectic day juggling Zoom calls and errands, only to wish dinner could start cooking itself? I’ve definitely been there—hovering in the kitchen, scrolling through recipe apps, while my stomach does a little tap dance.

This creamy Crockpot chicken spaghetti has rescued more than one frazzled evening in my house. It brings together tender chicken, two kinds of condensed soup, melty cheese, and a touch of Rotel for a gentle kick. Once the slow cooker works its magic, you’re left with a silky, tangy, crowd-pleasing dinner that feels like a big, warm hug.

Why You’ll Love It

Ever notice how slow cookers turn boring ingredients into flavor bombs? This recipe checks all the boxes:

Effortless prep: dump, stir, shut the lid, and walk away—no babysitting needed.
Comfort food upgrade: two creamy soups meet cream cheese and cheddar-mozzarella for an ultra-smooth sauce.
Picky-eater friendly: the mild tomato bite from Rotel is just enough to keep things interesting without overdoing it.
Hands-off multitasking: answer emails, fold laundry, squeeze in a workout—your Crockpot has dinner covered.
Leftover charm: flavors deepen overnight, making tomorrow’s lunch taste even better.

You’ll catch yourself sneaking spoonfuls right out of the pot—or so I’ve heard.

Timing and Servings

Total time: about 4½ hours on LOW, plus 10 minutes of hands-on work.
Serves: 6 enthusiastic eaters or 4 with hearty seconds.
Want to scale up for a gathering? Use a larger slow cooker, add a splash more liquid (chicken broth or milk), and you’ll still hit that silky consistency.

Ingredients

10.5 oz can cream of chicken soup
10.5 oz can cream of mushroom soup
10 oz can Rotel diced tomatoes with chilies
4 oz cream cheese, cut into cubes
2 tbsp Italian seasoning
1.5 lb boneless, skinless chicken breasts
12 oz spaghetti, broken in half
2 cups shredded cheddar-mozzarella blend

Directions

Spray the slow cooker pot with nonstick spray—this keeps the bottom from clinging.
Combine both cans of cream soup in the base. Stir until smooth; that’s your rich sauce foundation.
Pour in the Rotel tomatoes (with the juice), drop in cream cheese cubes, and sprinkle the Italian seasoning. Stir gently until you see no white streaks.
Nestle chicken breasts into the sauce, turning each piece so it’s well coated. That white gold hides underneath.
Cover and cook on LOW for 4 hours. The chicken should be fall-apart tender.
About 15 minutes before time’s up, boil spaghetti until it’s just shy of al dente. Drain and set aside—overcooked pasta will turn mushy in the slow cooker’s moisture.
Transfer chicken to a cutting board. Use two forks to shred, then slide it back into the pot.
Add the spaghetti, tucking and folding until every strand is laced in that creamy sauce.
Sprinkle on the cheese blend, stir once more, then cover and let it heat on LOW for 20–30 minutes so the cheese melts beautifully.
Scoop into bowls and watch everyone’s eyes light up—cheese pull guaranteed.

Variations

Feel free to riff on this formula:

Veggie lift: stir in a cup of frozen peas, chopped spinach, or steamed broccoli florets at the end for color and texture.
Spicy twist: add a diced jalapeño with the Rotel or stir in a teaspoon of smoked paprika for warmth.
Protein swap: shredded rotisserie chicken works in a pinch, or try diced turkey for a leaner version.
Different pasta: penne, rotini, or shells soak up sauce beautifully if spaghetti isn’t handy.

Storage & Reheating Tips

Refrigerator: cool completely, transfer to airtight containers, and store for up to 3 days. Warm gently in the microwave or on the stovetop, adding a splash of milk if it’s too thick.
Freezer: once cooled, pack portions into freezer-safe bags. Freeze up to 2 months. Thaw overnight in the fridge, then reheat as above.
Make-ahead assembly: layer soup, tomatoes, seasoning, and raw chicken in the Crockpot liner. Refrigerate (covered) and cook from chilled when you’re ready.

FAQs

Can I use chicken thighs?
Yes! Thighs stay extra juicy and have a bit more fat, which boosts flavor. Just check after about 3½ hours if they’re very thick.

Do I have to boil the pasta beforehand?

It’s best for texture. You can add dry spaghetti, but you’ll need extra liquid (about ½ cup broth) and a stir halfway through so it softens evenly.

Is there a lighter take?

Swap reduced-fat soups and cheese, use Neufchâtel instead of full-fat cream cheese, and stir in half-and-half in place of some cream cheese. Still cozy, just a bit leaner.

How do I know when chicken is cooked?

It should shred easily with forks. If you see any pink, let it cook another 15–30 minutes.

Can I use homemade soup?

Totally. About 2¼ cups each of homemade chicken and mushroom soup work. Taste the sauce before adding salt—homemade tends to be less salty than canned.

Conclusion

There you have it—a simple, hands-off dinner that doubles as tomorrow’s superstar lunch. This creamy Crockpot chicken spaghetti isn’t just a meal; it’s a ritual of comfort that requires almost no effort and delivers all the flavor. Next time life gets hectic, toss these ingredients in your slow cooker and let it do the heavy lifting. Your taste buds—and your schedule—will thank you.