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Crock Pot Chicken Spaghetti

Crock Pot chicken spaghetti with tender shredded chicken, Rotel-spiked creamy sauce, and spaghetti that finishes in the slow cooker. Stir in two cheeses and cream cheese for a rich, stretchy melt with a gentle kick of heat.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Base
  • 2 lb boneless skinless chicken breasts
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 can (10 oz) Rotel diced tomatoes & green chiles (undrained)
  • 1 cup chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp black pepper
  • 0.5 tsp salt
Pasta & Cheese
  • 12 oz spaghetti
  • 2 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 4 oz cream cheese, cubed
Optional Garnish
  • 0.25 fresh chopped parsley
  • 0.25 extra shredded cheddar

Equipment

  • 1 slow cooker

Method
 

Add chicken and make the sauce
  1. Place the chicken breasts flat in the bottom of the slow cooker.
  2. In a bowl, whisk together the cream of chicken soup, cream of mushroom soup, Rotel, chicken broth, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly combined.
  3. Pour the sauce mixture evenly over the chicken.
Slow-cook until tender
  1. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is fork-tender and fully cooked.
  2. Remove the chicken, shred it with two forks, and return the shredded chicken to the slow cooker; stir to combine with the sauce.
Melt cream cheese and cook pasta in the sauce
  1. Turn the slow cooker to HIGH and drop in the cubed cream cheese, stirring until it begins to melt into the sauce, about 10–15 minutes.
  2. Meanwhile, cook the broken spaghetti in salted boiling water for 1–2 minutes less than the package directs, then drain well.
  3. Add the drained spaghetti directly into the slow cooker and stir to coat every strand in the creamy sauce.
  4. Sprinkle in the cheddar and Monterey Jack cheeses, stir, cover, and cook on HIGH for another 15–20 minutes until the cheese is fully melted and the pasta is tender.
Finish and serve
  1. Taste the sauce and adjust seasoning as needed.
  2. Garnish with fresh chopped parsley and extra shredded cheddar if desired, then serve hot straight from the crock pot.

Notes

For best texture, slightly undercook the spaghetti by 1–2 minutes so it finishes tender without getting mushy in the slow cooker. Store leftovers in an airtight container in the refrigerator for up to 3–4 days; reheat gently on the stovetop or in the microwave with a splash of chicken broth if it thickens. Freezing is not recommended because pasta can soften further after thawing. For a lighter option, use reduced-fat cream cheese and a reduced-fat cheddar blend while keeping the same mixing steps.