This Creamy Crockpot Chicken Spaghetti is just what you need when comfort food is calling your name. It’s the kind of dish that fits the bill for busy weeknights or lazy weekends when you want homemade food but don’t want to spend hours in the kitchen. Tender chicken, a luscious, creamy sauce, and lots and lots of melty cheese — everything you want for cozy, cold-weather eating here.

The real magic occurs in the Crock Pot, with chicken breasts bathing in an easy mixture of cream of chicken soup, cream of mushroom soup and a little bit of kick from some Rotel tomatoes. Throw in some cream cheese for extra richness, and you’ve got a sauce that’s incredibly flavorful and satisfying. Once the chicken’s been shredded, it’s stirred back in with perfectly al dente spaghetti and a mix of mozzarella and cheddar, for a creamy, cheesy pasta dish that’s sure to become one of the family favorites.

It’s a simple, no-fuss recipe that doesn’t sacrifice flavor, and is just as good for serving a crowd as it is reheating the leftovers. Serve it piping hot and get ready to see a bunch of cleared plates, happy little faces—this is one dinner everyone is going to ask for again!

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What You Will Love About This Creamy Crockpot Chicken Spaghetti

it makes it instantly easier, and all you have to do is throw in all ingredients in the Crock Pot and let it cook. A real set it and forget it recipe!

Kids-Approved Flavor: Creamy cheese, savory chicken, and just a little heat from the Rotel tomatoes make this a sure-fire kid-pleaser.
Zingy Good for Leftovers: The longer the flavors meld together, the better they taste, so leftovers are a treat.
Advanced beginner: One-Pot MealReduce the dishes with this all-in-one recipe. Just serve with a simple side salad, and dinner is ready!
Great for Meal Prep: Make a large quantity, divide it out, and eat all week long.

Ingredients Notes

Cream of Chicken & Cream of Mushroom Soup: These soups make up the creamy sauce base. Use two cans of the same soup, instead of one of each, if you prefer.
Have Rotel Diced Tomatoes with Chilies: A bit of heat and a splash of freshness! Mild or hot Rotel, depending on how spicy you’d like it.
Cream Cheese: The secret to a smooth, rich sauce. Make sure to chop it into small cubes for even melting.
Chicken Breasts: You can use boneless, skinless chicken breasts. Thighs will also work, if you prefer dark meat.
Spaghetti: Snap the spaghetti in half before adding to the pot for easier stirring and serving.
Cheese Blend: A combination of mozzarella and cheddar delivers just the right amount of creaminess and sharpness. You can use all cheddar for a sharper flavor or put in some Monterey Jack for a little more melty-ness.

How to Prepare Cream Cheese Chicken Spaghetti in the Slow Cooker

Prepare the Crock Pot: Spray the inside of your Crock Pot with non-stick cooking spray.

Build the Base: In the Crock Pot, pour the 10.5 ounces of cream of chicken soup and 10.5 ounce of cream of mushroom soup.

Add the Extras: Stir in 10 ounces rotel tomatoes (drained if desired), 4 ounces cubed cream cheese and 2 tablespoons Italian seasoning until no streaks remain.

Add the Chicken : Add chicken breasts, make sure they are fully covered in the soup mixture彩堂

Cook on Low: Cover and cook on LOW for 4 hours, so all those delicious flavors can infuse the chicken.

Remove the Chicken: When 4 hours has passed, remove the chicken breasts and place on a cutting board.

Cook the Spaghetti: While the chicken cools a bit, cook 12 ounces spaghetti as the package directs until al dente. Drain and set aside.

Shred the Chicken: Use two forks to shred the chicken into bite-size pieces.

Combine Everything: Add the shredded chicken back into the Crock Pot. Toss in the boiled spaghetti and mix – cook well to combine all.

Cheese It Up: Add 2 cups of the shredded mozzarella and cheddar cheese blend to the top and stir again to combine.

Melt the Cheese: Add the lid to the crock pot and continue cooking on LOW for an additional 30 minutes, until the cheese melts and the sauce is bubbly.

Serve and Enjoy: Serve hot, and enjoy every cheesy, decadent bite of this creamy chicken spaghetti!

Storage Options

Store: Refrigerate leftovers in an airtight container for up to 3 days. To reheat, microwave or warm in a pan on the stovetop over low heat, adding a splash of water or milk if a looser sauce is needed.
Freezing: This dish can be frozen well! Cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw in the fridge and reheat.

Variations and Substitutions

Swap the Pasta: If you don’t have spaghetti, you can use other kinds of pasta; penne and rotini are good swaps.
Add Some Veggies: Sometimes to add extra texture and nutrition, stir in a cup of frozen peas or cooked broccoli.
Make It Spicy: Season the soup base with a pinch of red pepper flakes or a diced jalapeño if you want to turn up the heat.
Lighter: Use reduced-fat cream soups and reduced-fat cream cheese for a lighter dish without sacrificing flavor.

Conclusion

This Creamy Crockpot Chicken Spaghetti is all you want in a cozy dinner sense rich, oozingly cheesy, satisfying to a T. It’s just the sort of dish that makes you feel like a kitchen rock star without investing much effort. Collect those straightforward ingredients, and put your slow cooker to work. You will thank me later, I assure you!