When comfort food is calling your name, this Creamy Crockpot Chicken Spaghetti is exactly what you need. It’s the kind of dish that’s perfect for busy weeknights or lazy weekends when you want a home-cooked meal without spending hours in the kitchen. With tender chicken, a rich and creamy sauce, and plenty of melty cheese, this recipe brings all the cozy vibes.
The magic happens in the Crock Pot, where the chicken breasts slowly cook in a blend of cream of chicken soup, cream of mushroom soup, and a kick of Rotel tomatoes. Add in some cream cheese for extra richness, and you’ve got a sauce that’s full of flavor and so satisfying. After the chicken is shredded, it’s mixed back in with perfectly al dente spaghetti and a blend of mozzarella and cheddar, creating a creamy, cheesy pasta that’s sure to become a family favorite.
It’s an easy, no-fuss recipe that doesn’t skimp on taste, and it’s just as good for feeding a crowd as it is for reheating leftovers. Serve it up hot and get ready to see empty plates and happy faces—this is one dinner everyone will be asking for again!
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Why You’ll Love This Creamy Crockpot Chicken Spaghetti
- Effortless Preparation: Simply toss everything into the Crock Pot and let it do the work. A true “set it and forget it” recipe!
- Family-Friendly Flavor: With creamy cheese, savory chicken, and a hint of spice from the Rotel tomatoes, this dish is a hit with kids and adults alike.
- Great for Leftovers: The flavors only get better as they meld together, making leftovers a delicious option.
- One-Pot Meal: Minimize dishes with this all-in-one recipe. Just add a simple side salad, and dinner is done!
- Perfect for Meal Prep: Make a big batch, portion it out, and enjoy throughout the week.
Ingredients Notes
- Cream of Chicken & Cream of Mushroom Soup: These soups form the creamy base of the sauce. If you prefer, you can use two cans of the same soup instead of one of each.
- Rotel Diced Tomatoes with Chilies: This adds a touch of heat and a pop of freshness to the dish. Use mild or hot Rotel based on your spice preference.
- Cream Cheese: The key to a smooth, rich sauce. Be sure to cut it into small cubes so it melts evenly.
- Chicken Breasts: Boneless, skinless chicken breasts work best for this recipe. You can also use thighs if you prefer darker meat.
- Spaghetti: Break the spaghetti in half before adding it to the pot for easier stirring and serving.
- Cheese Blend: A mix of mozzarella and cheddar offers the perfect balance of creaminess and sharpness. Feel free to use all cheddar for a stronger flavor or add Monterey Jack for a bit more melt.
How to Make Creamy Crockpot Chicken Spaghetti
Prep the Crock Pot: Lightly spray the inside of your Crock Pot with non-stick cooking spray to prevent sticking.
Build the Base: Pour the 10.5 ounces of cream of chicken soup and 10.5 ounces of cream of mushroom soup into the Crock Pot.
Add the Extras: Stir in 10 ounces of undrained Rotel tomatoes, 4 ounces of cubed cream cheese, and 2 tablespoons of Italian seasoning until evenly combined.
Add the Chicken: Place the 1.5 pounds of chicken breasts into the Crock Pot, making sure they are fully submerged in the soup mixture.
Cook Low and Slow: Cover and cook on LOW for 4 hours, allowing the chicken to absorb all those delicious flavors.
Remove the Chicken: After 4 hours, take out the chicken breasts and place them on a cutting board.
Cook the Spaghetti: While the chicken cools slightly, cook 12 ounces of spaghetti according to the package directions until al dente. Drain and set aside.
Shred the Chicken: Use two forks to shred the chicken into bite-sized pieces.
Mix It All Together: Return the shredded chicken to the Crock Pot. Add the cooked spaghetti and stir to ensure everything is well combined.
Cheese It Up: Sprinkle 2 cups of the shredded mozzarella and cheddar cheese blend over the top, stirring again to incorporate.
Melt the Cheese: Cover the Crock Pot and cook on LOW for an additional 30 minutes, until the cheese is melted and the sauce is bubbly.
Serve and Enjoy: Dish out the creamy chicken spaghetti while hot, and savor each cheesy, comforting bite!
Storage Options
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove over low heat, adding a splash of water or milk to loosen the sauce if needed.
- Freezing: This dish freezes well! Let it cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Variations and Substitutions
- Swap the Pasta: Use other types of pasta like penne or rotini if you don’t have spaghetti on hand.
- Add Veggies: Stir in a cup of frozen peas or cooked broccoli for added texture and nutrition.
- Make It Spicy: Add extra heat with a pinch of red pepper flakes or a diced jalapeño in the soup base.
- Lighter Version: Use reduced-fat cream soups and cream cheese for a lighter version without sacrificing flavor.
Conclusion
This Creamy Crockpot Chicken Spaghetti is everything you want in a cozy dinner—rich, cheesy, and oh-so-satisfying. It’s the kind of dish that makes you feel like a kitchen superstar without needing to put in a lot of effort. Gather up those simple ingredients, and let your slow cooker do the magic. Trust me, your taste buds will thank you!
Creamy Crockpot Chicken Spaghetti
Ingredients
- 10.5 ounces cream of chicken soup
- 10.5 ounces cream of mushroom soup
- 10 ounces Rotel diced tomatoes with chilies undrained
- 4 ounces cream cheese cubed
- 2 tablespoons Italian seasoning
- 1.5 pounds boneless skinless chicken breasts
- 12 ounces spaghetti
- 2 cups shredded blend of mozzarella and cheddar cheese
Instructions
- Crock Pot Preparation: Start by thoroughly spraying the inside of your Crock Pot with non-stick cooking spray. This helps prevent sticking and makes cleanup easier.
- Soup Base: Pour the cream of chicken and cream of mushroom soups into the Crock Pot, creating the creamy base for your dish.
- Adding Seasonings and Cheese: Stir in the Rotel tomatoes, cubed cream cheese, and Italian seasoning until everything is well combined and the cream cheese is evenly distributed throughout the mixture.
- Insert Chicken: Place the chicken breasts into the Crock Pot, making sure they are fully submerged in the soup mixture for even cooking.
- Cooking Time: Cover the Crock Pot with the lid and set it to cook on LOW for 4 hours, letting the flavors meld together while the chicken becomes tender.
- Chicken Handling: Once the cooking time is up, carefully remove the chicken breasts from the Crock Pot and place them on a cutting board.
- Pasta Preparation: Meanwhile, cook the spaghetti according to the package instructions until it reaches an al dente texture.
- Shredding Chicken: Use two forks to shred the cooked chicken breasts into bite-sized pieces.
- Combining Ingredients: Return the shredded chicken to the Crock Pot. Drain the cooked spaghetti and add it to the Crock Pot as well. Stir until the spaghetti is thoroughly coated with the creamy sauce.
- Final Addition of Cheese: Sprinkle the shredded mozzarella and cheddar cheese blend into the Crock Pot. Stir again to ensure the cheese is evenly mixed into the dish.
- Final Cooking Phase: Place the lid back on the Crock Pot and cook on LOW for another 30 minutes until the cheese is melted and the dish is creamy and smooth.
- Serving: Serve the Creamy Crockpot Chicken Spaghetti hot, and enjoy the rich, comforting flavors!