Ultimate CrockPot Chicken Spaghetti

Finding a comforting dinner that practically cooks itself can feel impossible when you’re juggling work, family, and everything else life throws your way. After all, satisfying meals are hard to come by when you’re racing to pick up kids from practice, dealing with after-school activities, and trying to get everyone fed before the evening gets away from you.

Thankfully, this crockpot chicken spaghetti hits all the right notes: it’s hearty and family-friendly, requires minimal prep work, and can easily adapt to whatever you have sitting in your pantry or fridge.

What Kind of Chicken Should I Use?

For this crockpot spaghetti recipe, boneless, skinless chicken breasts work perfectly since they shred easily once cooked. You can use fresh or frozen chicken breasts – if using frozen, just add an extra hour to your cooking time. Chicken thighs are another great option if you prefer darker meat, as they tend to stay more moist during the long cooking process and have a bit more flavor. Just make sure to trim any excess fat before adding them to the crockpot. The beauty of this recipe is that the slow cooking process will make even the leanest chicken breast tender and easy to shred with a fork.

Options for Substitutions

This comforting crockpot dish is pretty forgiving when it comes to swaps:

• Chicken breasts: You can easily use chicken thighs instead – they’ll actually stay more tender in the slow cooker. Rotisserie chicken works too, just shred it and add it during the last 30 minutes of cooking.
• Diced tomatoes with green chiles: Regular diced tomatoes plus a small can of diced green chiles will work just fine. If you want less heat, use plain diced tomatoes and add a pinch of red pepper flakes.
• Cream of mushroom soup: Not a mushroom fan? Swap it for another can of cream of chicken soup, or try cream of celery for a different flavor.
• Spaghetti: Any pasta shape works here – penne, rotini, or egg noodles are all great choices. Just cook according to package directions before adding to the crockpot.
• Cheddar cheese: Mix it up with Monterey Jack, Colby, or a Mexican cheese blend. You can also use whatever cheese you have on hand – mozzarella works well too.
• Cream cheese: If you’re out, you can use an equal amount of sour cream, but add it at the very end to prevent curdling.

Watch Out for These Mistakes While Cooking

The biggest mistake with crockpot chicken spaghetti is adding the pasta too early, which will turn it into mushy, overcooked noodles – always cook your spaghetti separately and add it during the last 30 minutes of cooking time.

Another common error is not cutting the cream cheese into small cubes before adding it to the crockpot, as large chunks won’t melt evenly and can leave you with lumpy, uneven sauce throughout your dish.

Make sure to shred your chicken properly once it’s cooked through (usually after 4-5 hours on low), and don’t skip draining excess liquid if your mixture looks too watery before adding the pasta.

For the best texture, stir in half the cheddar cheese with the cooked pasta, then sprinkle the remaining cheese on top during the final 15 minutes so it melts perfectly without becoming grainy.

What to Serve With Chicken Spaghetti?

This hearty chicken spaghetti is pretty much a complete meal on its own, but I love serving it with some warm garlic bread or buttery dinner rolls for soaking up that creamy sauce. A simple side salad with mixed greens, cherry tomatoes, and Italian dressing helps cut through all that cheesy goodness and adds a fresh contrast. You could also throw together some roasted vegetables like broccoli or green beans if you want to sneak in more veggies. For family dinners, I sometimes set out some crusty bread and let everyone tear off pieces to dip right into their bowls.

Storage Instructions

Refrigerate: This chicken spaghetti keeps really well in the fridge for up to 4 days in a covered container. I actually think it tastes even better the next day because all those flavors have time to meld together. Just make sure to let it cool completely before putting it away.

Freeze: You can freeze portions of this for up to 3 months in freezer-safe containers or bags. I like to freeze it in family-sized portions so I can pull out just what I need for dinner. Let it thaw overnight in the fridge before reheating for best results.

Reheat: Warm it up in the microwave with a splash of chicken broth or milk to keep it creamy, stirring every minute or so. You can also reheat it on the stovetop over medium-low heat, adding a little liquid if it seems too thick. The cheese might separate slightly, but stirring it well usually brings it back together.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3100-3400
• Protein: 180-200 g
• Fat: 120-140 g
• Carbohydrates: 310-340 g

Ingredients

For the crock pot mixture:

• 1 can cream of chicken soup
• 2 tsp minced garlic (fresh or from a jar)
• 1 can diced tomatoes with green chiles (Rotel brand works great)
• 1 can cream of mushroom soup
• 2 tsp Italian seasoning
• 3 chicken breasts (boneless, skinless preferred)
• 1/2 onion, diced (about 1/2 cup)

For the creamy layer:

• 4 oz cream cheese, diced (softens faster when cut into small pieces)
• 2 cups shredded cheddar cheese

For serving:

• 1 lb spaghetti (cooked according to package directions)

Step 1: Prepare Ingredients and Start the Slow Cooker

• 3 chicken breasts
• 1 can diced tomatoes with green chiles
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1/2 onion, diced
• 2 tsp minced garlic
• 2 tsp Italian seasoning

Dice the onion into small, even pieces and measure out your minced garlic.

Cut the cream cheese into small cubes—this is important because smaller pieces will melt much more evenly and quickly when added later, avoiding any lumpy texture.

Add the chicken breasts, diced tomatoes with green chiles, cream of chicken soup, cream of mushroom soup, diced onion, minced garlic, and Italian seasoning to your slow cooker.

Stir everything together to combine the ingredients evenly, ensuring the chicken is coated with the liquid mixture.

Cover and set to cook on high for 3-4 hours or low for 6-8 hours, depending on your timeline.

Step 2: Shred the Chicken and Incorporate the Cheese

• shredded chicken from Step 1
• 4 oz cream cheese, diced
• 2 cups shredded cheddar cheese

Once the chicken is fork-tender (it should shred easily), remove the breasts from the slow cooker and shred them using two forks or a shredding device.

Return the shredded chicken to the pot and stir it back into the sauce.

I like to add the cream cheese cubes directly into the warm pot rather than mixing them in a bowl first—the residual heat melts them faster and more completely.

Add the diced cream cheese and shredded cheddar cheese, then stir thoroughly to combine.

Cover and cook on low for 20-30 minutes, stirring occasionally, until both cheeses are completely melted and the sauce is smooth and creamy.

Step 3: Cook the Spaghetti and Finish the Dish

• 1 lb spaghetti
• creamy chicken mixture from Step 2

While the cheese is melting in the slow cooker (or while you’re waiting for the chicken to finish cooking if you’re ahead of schedule), bring a large pot of salted water to a boil.

Add the spaghetti and cook according to package directions until it reaches al dente texture—this is crucial because the pasta will continue to soften slightly when mixed with the warm sauce.

Drain the pasta thoroughly in a colander, shaking off excess water.

Add the cooked spaghetti to the creamy chicken mixture in the slow cooker and toss everything together until the pasta is evenly coated with the sauce.

The dish is now ready to serve directly from the slow cooker, or transfer to serving bowls.

Ultimate CrockPot Chicken Spaghetti

Delicious Ultimate CrockPot Chicken Spaghetti recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs 45 minutes mins

Servings 8 servings

Calories 3250 kcal

Ingredients

  

Crock pot mixture

• 1 can cream of chicken soup
• 2 tsp minced garlic (fresh or from a jar)
• 1 can diced tomatoes with green chiles (Rotel brand works great)
• 1 can cream of mushroom soup
• 2 tsp Italian seasoning
• 3 chicken breasts (boneless, skinless preferred)
• 1/2 onion, diced (about 1/2 cup)

Creamy layer

• 4 oz cream cheese, diced (softens faster when cut into small pieces)
• 2 cups shredded cheddar cheese

For serving

• 1 lb spaghetti (cooked according to package directions)

Instructions

 

• Dice the onion into small, even pieces and measure out your minced garlic. Cut the cream cheese into small cubes—this is important because smaller pieces will melt much more evenly and quickly when added later, avoiding any lumpy texture. Add the chicken breasts, diced tomatoes with green chiles, cream of chicken soup, cream of mushroom soup, diced onion, minced garlic, and Italian seasoning to your slow cooker. Stir everything together to combine the ingredients evenly, ensuring the chicken is coated with the liquid mixture. Cover and set to cook on high for 3-4 hours or low for 6-8 hours, depending on your timeline.
• Once the chicken is fork-tender (it should shred easily), remove the breasts from the slow cooker and shred them using two forks or a shredding device. Return the shredded chicken to the pot and stir it back into the sauce. I like to add the cream cheese cubes directly into the warm pot rather than mixing them in a bowl first—the residual heat melts them faster and more completely. Add the diced cream cheese and shredded cheddar cheese, then stir thoroughly to combine. Cover and cook on low for 20-30 minutes, stirring occasionally, until both cheeses are completely melted and the sauce is smooth and creamy.
• While the cheese is melting in the slow cooker (or while you’re waiting for the chicken to finish cooking if you’re ahead of schedule), bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until it reaches al dente texture—this is crucial because the pasta will continue to soften slightly when mixed with the warm sauce. Drain the pasta thoroughly in a colander, shaking off excess water. Add the cooked spaghetti to the creamy chicken mixture in the slow cooker and toss everything together until the pasta is evenly coated with the sauce. The dish is now ready to serve directly from the slow cooker, or transfer to serving bowls.