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Crockpot Chicken Spaghetti

Crockpot chicken spaghetti is an easy slow-cooker method for tender shredded chicken and creamy cheese sauce. You’ll simmer the soup, Rotel, and broth until the chicken is fork-tender, then fold in cooked spaghetti so every strand is coated.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken mixture
  • 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 with green chilies
  • 1 cup chicken broth
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Pasta and cheese
  • 12 oz spaghetti, cooked and drained
  • 2 cup shredded Velveeta or cheddar cheese

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken
  1. Place the chicken breasts in the slow cooker.
  2. Add the cream of chicken soup, cream of mushroom soup, Rotel diced tomatoes with green chilies, chicken broth, onion, and bell pepper.
  3. Add garlic powder, onion powder, salt, and black pepper to the slow cooker.
  4. Cook on low for 6–7 hours or high for 3–4 hours until the chicken is tender, with the contents visibly bubbling at the edges and the chicken easy to shred.
Shred and combine
  1. Remove the chicken from the slow cooker, shred with two forks, and return the shredded chicken to the slow cooker.
  2. Add the cooked spaghetti and the shredded Velveeta or cheddar cheese to the slow cooker.
  3. Stir everything together until the cheese is fully melted and the pasta is coated, watching for a smooth, creamy consistency throughout.
Serve
  1. Serve hot directly from the slow cooker, keeping the mixture thick and creamy as it sits.

Notes

For best texture, drain the cooked spaghetti well so the crockpot sauce stays creamy rather than watery. Refrigerate leftovers in an airtight container for up to 3–4 days; reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen. Freezing is not recommended because the pasta and cheese can soften when thawed. For a lighter option, swap the Velveeta/cheddar for a reduced-fat cheese blend (same melting style) to lower calories while keeping the creamy feel.