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Crockpot Chicken Spaghetti

Crockpot chicken spaghetti with creamy Rotel tomato sauce and melted cheddar that clings to every spaghetti strand. Slow-cooker cooking keeps the chicken tender, then you shred it back in for an evenly cheesy finish.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb boneless skinless chicken breasts
Creamy soups and tomatoes
  • 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
Broth, vegetables, and seasonings
  • 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 sharp cheddar cheese

Equipment

  • 1 crock pot

Method
 

Add ingredients to the slow cooker
  1. Place the chicken breasts into the slow cooker in an even layer. Visual cue: make sure the pieces are spaced so they cook through evenly.
  2. Pour in the cream of chicken soup, cream of mushroom soup, Rotel diced tomatoes with green chilies, and chicken broth. Stir only enough to loosen the mixtures so everything begins combining around the chicken.
  3. Add the diced onion, diced green bell pepper, garlic powder, onion powder, salt, and black pepper. Visual cue: the surface should show specks of seasoning and vegetable pieces over the top.
Cook until the chicken is tender
  1. Cook on low for 6–7 hours, or on high for 3–4 hours, until the chicken is tender. Visual cue: the chicken should pull apart easily when pressed with a fork.
Shred, combine, and melt the cheese
  1. Remove the chicken from the slow cooker and place it on a plate. Visual cue: let excess cooking liquid drip back into the pot for a thicker sauce.
  2. Shred the chicken with two forks until mostly bite-size pieces. Visual cue: strands should be uniform so the sauce coats every scoop.
  3. Return the shredded chicken to the slow cooker and stir to distribute it evenly. Visual cue: you should see chicken throughout the creamy sauce.
  4. Add the cooked and drained spaghetti and the shredded Velveeta or sharp cheddar cheese to the slow cooker. Visual cue: cheese should be scattered across the pasta for faster melting.
  5. Stir everything together until the cheese is fully melted and the pasta is evenly coated. Visual cue: the sauce should look glossy and creamy with no dry cheese spots.
Serve
  1. Serve hot directly from the slow cooker. Visual cue: use a scoop that shows cheesy strands clinging to the spaghetti.

Notes

Pro tip: keep the spaghetti cooked and drained before adding—this prevents watery sauce and helps the cheese melt into a smooth coating. Store leftovers in the refrigerator for up to 3 days; reheat in the microwave or on low in the slow cooker, adding a splash of chicken broth if needed to loosen the sauce. Freezing is not recommended because pasta texture can soften after thawing. For a lighter option, use reduced-fat cream soups and reduced-fat cheddar/Velveeta to cut calories while keeping the creamy melt.