Creamy Crockpot Chicken Spaghetti Recipe
This creamy crockpot chicken spaghetti is a comforting, easy-to-make dish featuring tender chicken breasts slow-cooked with diced tomatoes, creamy soups, and spices, then mixed with al dente spaghetti and melted cheddar cheese for a rich, hearty meal perfect for busy weeknights or family dinners.
- Prep Time: 10 minutes
- Cook Time: 6 hours on low or 3.5 hours on high
- Total Time: 6 hours 10 minutes on low or 3 hours 40 minutes on high
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Chicken and Seasonings
- 2 large boneless, skinless chicken breasts
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon paprika (optional)
- Salt and black pepper to taste
Wet Ingredients and Soups
- 10 oz can Rotel (diced tomatoes with green chilies)
- 10.5 oz can cream of chicken soup
- 10.5 oz can cream of mushroom soup
- 0.5 cup chicken broth
Dairy and Cheese
- 8 oz cream cheese, cubed
- 2 cups shredded cheddar cheese (divided)
Pasta and Additional Ingredients
- 12 oz spaghetti, cooked al dente
- 1 tablespoon olive oil or butter
- Fresh chopped parsley for garnish (optional)
Instructions
- Season chicken: Place the chicken breasts in the crockpot and season evenly with salt, black pepper, garlic powder, onion powder, and paprika if using, ensuring full flavor penetration during cooking.
- Add soups and liquids: Pour the can of Rotel, cream of chicken soup, cream of mushroom soup, and chicken broth over the seasoned chicken without stirring to maintain ingredient layers.
- Cook chicken: Cover the crockpot and cook on low for 6 hours or on high for 3 to 4 hours until the chicken is cooked through and tender.
- Shred chicken: Remove the chicken breasts carefully, shred them using two forks, then return the shredded chicken to the crockpot and stir gently to combine.
- Add cheeses: Incorporate the cubed cream cheese and 1.5 cups of shredded cheddar cheese into the crockpot mixture, stirring to combine. Cook for an additional 15 to 20 minutes to allow the cheeses to melt and create a creamy sauce.
- Prepare spaghetti: Boil spaghetti according to package instructions until al dente, drain thoroughly, and toss with olive oil or butter to prevent sticking and add flavor.
- Combine pasta and sauce: Add the cooked spaghetti to the crockpot and mix well with the creamy chicken sauce until fully combined.
- Melt remaining cheese: Sprinkle the remaining 0.5 cups of cheddar cheese on top, cover the crockpot, and let it melt for 5 to 10 minutes.
- Serve: Serve the chicken spaghetti hot, garnished with fresh chopped parsley and extra black pepper if desired, for a flavorful finish.
Notes
- For spicier flavor, use the Rotel with green chilies or add extra chili powder.
- Make sure not to overcook the spaghetti when boiling as it will cook further in the crockpot.
- You can substitute cheddar with other cheeses like Monterey Jack or Pepper Jack for variation.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Adding a splash of milk or extra chicken broth can adjust the sauce consistency if too thick.
Keywords: crockpot chicken spaghetti, creamy chicken pasta, slow cooker dinner, comfort food, easy weeknight meal
