Creamy Crockpot Chicken Spaghetti is a comforting and easy meal that’s perfect for busy days. It’s full of tender chicken, creamy sauce, and soft spaghetti noodles all cooked together in the slow cooker. The dish gets its rich flavor from a blend of cheese and a creamy base, making every bite cozy and satisfying.
I love how simple this recipe is—just toss everything in the crockpot, set it, and forget it. It’s great because you can prep it in the morning and come home to a warm, delicious dinner without any fuss. The creamy sauce wraps around the spaghetti and chicken in such a perfect way that it feels like a big, tasty hug.
One of my favorite ways to serve this is with a sprinkle of fresh parsley or extra cheese on top and a side of garlic bread. It’s a great meal for family dinners or when friends come over because it’s both comforting and filling. Plus, leftovers are just as good the next day, which is always a win in my book!
Key Ingredients & Substitutions
Chicken breasts: These give the dish tender, juicy protein. You can use chicken thighs if you prefer juicier meat or want a richer flavor.
Spaghetti pasta: Traditional spaghetti works well, but feel free to swap for other long pasta like fettuccine or linguine. Just break into smaller pieces to fit the crockpot.
Cream of mushroom and cream of chicken soups: These make the sauce creamy and flavorful. If you want to avoid canned soups, use homemade cream sauces or a mix of sour cream and chicken broth as a substitute.
Cheddar and mozzarella cheese: Sharp cheddar adds bite, while mozzarella keeps it smooth and melty. You can swap mozzarella for Monterey Jack or provolone if needed.
Diced tomatoes: Adds freshness and a slight tang. Fire-roasted tomatoes can add a smoky dimension if you like.
How Do I Prevent the Spaghetti from Getting Mushy in the Crockpot?
Spaghetti can easily overcook in the slow cooker, getting mushy or sticking together. Here’s how to avoid that:
- Break the noodles in half: This helps them fit better and cook evenly within the crockpot size.
- Wait to add pasta: Add the dry spaghetti only after the chicken is cooked and shredded. This prevents the pasta from overcooking during the long initial slow cook time.
- Keep noodles submerged: Stir the noodles gently into the sauce, making sure they’re mostly covered. This helps them cook evenly.
- Cook on low for the final step: Use low heat for the last 30-45 minutes. High heat can quickly turn pasta mushy.
Following these tips will give you creamy, tender pasta without any mushy bites. Stir occasionally during the last cooking phase to keep everything from sticking and clumping together.
Equipment You’ll Need
- Crockpot or slow cooker – the star of this recipe, it cooks everything low and slow for tender chicken and creamy sauce.
- Mixing bowl – handy for whisking together the soups, broth, and spices before adding to the crockpot.
- Forks – perfect for shredding the cooked chicken easily.
- Wooden spoon or spatula – for gently stirring the spaghetti into the sauce without breaking the noodles.
- Measuring cups and spoons – to get your soup, broth, and seasonings just right.
Flavor Variations & Add-Ins
- Swap chicken breasts for shredded rotisserie chicken to save time and add extra flavor.
- Add diced bell peppers or mushrooms for more veggies and a slight crunch.
- Stir in a teaspoon of Italian seasoning or red pepper flakes to boost the flavor with some herbs or heat.
- Use pepper jack cheese instead of mozzarella for a little spicy kick in the creamy sauce.
Creamy Crockpot Chicken Spaghetti
Ingredients You’ll Need:
Main Ingredients:
- 2 large boneless, skinless chicken breasts
- 8 oz spaghetti pasta (uncooked)
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10.5 oz) can cream of chicken soup
- ½ cup chicken broth
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp dried parsley (plus extra for garnish)
- Salt to taste
- Fresh parsley, chopped (for garnish)
Time Needed:
This dish takes about 5 to 6 hours total in the crockpot with 4-5 hours for cooking the chicken and 30-45 minutes for cooking the pasta in the sauce. You’ll spend around 10 to 15 minutes prepping all the ingredients before cooking.
Step-by-Step Instructions:
1. Cook the Chicken:
Place the chicken breasts in the bottom of your crockpot. In a bowl, mix together the cream of mushroom soup, cream of chicken soup, chicken broth, black pepper, paprika, minced garlic, chopped onion, and half of the diced tomatoes. Pour this mixture over the chicken.
Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the chicken is fully cooked and tender.
2. Shred Chicken and Add Pasta:
Take the chicken out and shred it with two forks. Put the shredded chicken back into the crockpot. Break the uncooked spaghetti noodles in half and gently stir them into the creamy mixture, making sure they are mostly covered with sauce.
Add the shredded cheddar and mozzarella cheeses as well as the remaining diced tomatoes. Mix everything together carefully.
3. Finish Cooking and Serve:
Cover the crockpot again and cook on low for another 30 to 45 minutes, until the spaghetti is tender and the sauce is creamy and thick. Stir occasionally to stop sticking.
Taste and add salt or pepper if needed. Serve the creamy chicken spaghetti hot, topped with fresh chopped parsley for a nice touch.
Enjoy your warm, creamy, and delicious crockpot chicken spaghetti!
Can I Use Frozen Chicken Breasts in This Recipe?
Yes, but be sure to fully thaw the chicken breasts before adding them to the crockpot. Thaw in the fridge overnight or use the cold water method to speed things up. Cooking frozen chicken in a crockpot can result in uneven cooking.
Can I Substitute Another Type of Pasta?
Absolutely! You can use fettuccine, linguine, or even penne. Just break longer noodles in half to fit the slow cooker and adjust cooking time slightly if needed to avoid overcooking.
How Do I Store and Reheat Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the sauce creamy and prevent the pasta from drying out.
Can I Make This Recipe Ahead of Time?
Yes! Prepare the recipe up to shredding the chicken and adding the pasta, then store it covered in the fridge. Finish the pasta cooking step just before serving to keep the noodles perfectly tender.
