Crockpot Chicken Spaghetti is a creamy, comforting pasta dish made easy in the slow cooker. Chicken, spaghetti noodles, and a cheesy sauce come together for a family-friendly meal that’s perfect for busy weeknights.

Crockpot Chicken Spaghetti takes all the classic comfort of cheesy pasta and makes it unbelievably easy by letting the slow cooker do the work. With tender shredded chicken, a rich and creamy sauce, this dish is both hearty and satisfying.

 

We all know the classic Chicken Spaghetti that is a baked casserole, but let’s be honest, we don’t always have that much time to wait for dinner to be done. That is where the slow cooker comes in handy and can be a life saver.

You really just need to add the ingredients for the sauce and the chicken and let it cook. During the last bit of cooking time you add the cheese to melt and cook the pasta. It can even sit on warm to wait for when you are ready. So it is great for busy nights, and different schedules but wanting to have a home cooked meal ready.

What You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Chicken Breasts – You can use chicken thighs as well if you prefer.
• Cream of Mushroom Soup
• Cream of Chicken Soup – you can use all chicken soup instead of the mix
• Rotel Tomatoes
• Italian Seasoning
• Garlic
• Onion Powder
• Shredded Cheese – I use Colby Jack when I make it, but cheddar or mozzarella are also great options
• Spaghetti
• Heavy Cream – you could use chicken broth if you wanted to cut down on the calories a little bit

How To Make Crockpot Chicken Spaghetti

• Sauce. Pour both cans of cream soup, tomatoes, garlic, Italian seasoning and onion powder to the base of your slow cooker. Mix to combine and make the sauce. Season chicken breasts with salt & pepper and nestle into the sauce. Cover and cook on low for 3-4 hours.
• Shred. Remove the chicken and use forks to shred.
• Cheese. Add the chicken back to the sauce and mix to combine. Add the shredded cheese, cover and let the cheese melt.
• Pasta. Meanwhile cook the spaghetti according to the package directions. Drain and pour into the crockpot with the heavy cream or chicken broth. Mix until everything is well coated.
• Serve. You can keep the slow cooker on warm at this point or serve immediately. Top with additional cheese or parsley if desired.

Recipe Tips & Suggestions

• Cooking Pasta. I have other recipes that cook the pasta in the crockpot (Slow Cooker Lasagna Soup), but for this one I think it is best to cook the pasta separately. You would need more liquid and the sauce gets a little runnier.
• Canned Soup. Yes this recipe calls for canned soup, but did you know you can make your own? Use my Cream of Chicken Soup recipe in place of the canned soup!
• Heavy Cream. You need just a little bit of liquid at the end to thin out the sauce a little and make it creamy. I like the heavy cream for the richness, but you can use chicken broth if you want to cut down on calories and fat. There is very little called for, but use whatever you have.
• Tomatoes. This recipe used diced tomatoes with green chiles, which I know aren’t available everywhere. You can use regular diced tomatoes in their place.
• Storage. Store leftovers in an airtight container in the fridge for 3-4 days. You can reheat in the microwave until warmed through.

Serving Suggestions

This crockpot chicken spaghetti is a hearty and filling dish, but it is also great to serve with Garlic Bread or Breadsticks to soak up any extra sauce. I like to serve with a Tossed Salad or Roasted Asparagus for a vegetable on the side.

More Crockpot Dinners

• Crockpot Chicken & Noodles
• Crockpot Country Style Ribs
• Slow Cooker Pepper Steak
• Crockpot Brisket
• Slow Cooker Taco Meat