Here’s a Creamy Crockpot Chicken Spaghetti recipe that’s comforting, easy, and perfect for weeknights or meal prep. It’s rich, cheesy, and loaded with flavor — and the slow cooker does most of the work!
Creamy Crockpot Chicken Spaghetti
Ingredients:
- 2–3 boneless, skinless chicken breasts (or thighs)
- 10.5 oz can cream of chicken soup (or cream of mushroom)
- 1/2 cup chicken broth
- 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
- 1/2 medium onion, finely diced
- 2 cloves garlic, minced
- 1/2 tsp paprika (optional)
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust to taste)
- 8 oz cream cheese, cubed (room temp)
- 2 cups shredded cheddar cheese (or cheese blend)
- 12 oz spaghetti, broken in half
- Optional: chopped parsley, crushed red pepper, or grated Parmesan for topping
Instructions:
- Layer in the Crockpot:
Add chicken breasts, cream of chicken soup, broth, Rotel, onion, garlic, salt, pepper, and paprika to the crockpot. Stir to combine. - Cook the chicken:
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is fully cooked and shreddable. - Shred & add cheese:
Remove the chicken, shred it with two forks, and return it to the crockpot. Stir in the cream cheese and shredded cheddar until melted and smooth. - Cook the pasta:
Meanwhile, cook spaghetti on the stove until just al dente. Drain and add it to the crockpot. Stir well to coat in the creamy sauce. - Combine & serve:
Let everything sit on “warm” for 5–10 minutes so the flavors meld. Serve hot, topped with parsley, extra cheese, or red pepper flakes if desired.
Tips:
- Want it extra creamy? Add a splash of milk or a dollop of sour cream at the end.
- For added flavor: try using garlic powder, onion powder, or a dash of cayenne.
- For a veggie boost: stir in frozen peas, spinach, or sautéed mushrooms just before serving.