Slow-Cooker Chicken Spaghetti Recipe for Creamy, Cheesy Comfort

Get ready to fall in love with this easy Crockpot Chicken Spaghetti, a quick weeknight dinner the whole family will enjoy!

This simple slow-cooker meal combines tender chicken, creamy cheese, and zesty Rotel for a comforting pasta dinner that’s perfect for busy evenings.

Chicken Spaghetti

Spaghetti noodles and chicken are coated in a creamy Colby Jack cheese sauce with Rotel tomatoes, making a satisfying meal served best with garlic bread or a fresh salad.

Dump-and-go. Add the ingredients (except the pasta) to the crockpot and let it cook—minimal hands-on time.
Feeds a crowd. This recipe makes about 8 servings, ideal for families or gatherings.
Great leftovers. The flavors hold up well, so leftovers make a convenient lunch or second dinner.
Full of flavor. Colby Jack, Rotel and simple seasonings give this dish a creamy, tangy, and slightly spicy profile.

Ingredients For Crockpot Chicken Spaghetti

Ingredients displayed for Crockpot Chicken Spaghetti.

Chicken breasts. Use thawed chicken breasts for the best texture; adjust cook time if using frozen.
Seasoning. Salt, pepper, onion powder, parsley and paprika create a simple, flavorful rub.
Cream of chicken soup. Adds body and creaminess to the sauce.
Rotel. Use the canned Rotel with juices—do not drain—for tomato and mild chile flavor.
Cheese. Colby Jack or a Mexican four-cheese blend works well melted into the sauce.
Sour cream. Adds tang and smoothness; plain Greek yogurt can be substituted.
Noodles. Spaghetti is used here, but penne or another short pasta works fine — add cooked pasta just before serving.

Tips for the Best Results

Thaw the chicken. Thawed chicken cooks more evenly and yields better texture.
Prepare the crockpot. Spray the insert with cooking spray to make cleanup easier.
Use pre-shredded cheese for speed. Freshly shredded cheese melts beautifully, but pre-shredded saves time.
Wait to add pasta. Cook and drain noodles separately and add them to the sauce just before serving to avoid overcooked pasta.

How To Make The Best Crockpot Chicken Spaghetti

Step by step instructions for crockpot chicken spaghetti.

Prepare. Spray a large crockpot with cooking spray.
Layer. Place chicken breasts in the bottom of the crockpot. They can touch or overlap slightly. Season with salt, pepper, onion powder, parsley, and paprika.
Add liquids. Pour the Rotel (undrained) over the chicken, then spoon the cream of chicken soup on top.
Cook. Cover and cook on low for 4–6 hours or on high for 3–4 hours until the chicken is cooked through.
Shred or cube. Remove the chicken, shred or cube it, then return it to the crockpot and stir to combine with the sauce.
Finish. Stir in the sour cream and shredded cheese until the sauce is smooth and creamy. Cook pasta according to package directions, drain, then toss the cooked noodles with the sauce until well coated.

What To Serve With Crockpot Chicken Spaghetti

This chicken spaghetti is satisfying on its own, but pairing it with a crisp salad and garlic bread makes it a complete meal. Finish with a simple dessert for a crowd-pleasing dinner.

Easy Cucumber Tomato Salad

Easy Air Fryer Garlic Bread

Homemade Lemonade

M&M Cookies

Crockpot with prepared chicken spaghetti.

Leftovers & Storing

Store. Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat. Reheat a portion in the microwave for 1–2 minutes, covered, to prevent sauce splatter. Stir and check temperature before serving.

More Crockpot Recipes

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5 from 1 rating

Servings: 8

Crockpot Chicken Spaghetti

Prep Time: 5 minutes

Cook Time: 4 hours

Delicious Crockpot Chicken Spaghetti made with chicken, Rotel, and cheese. A quick dump-and-go meal perfect for a busy weeknight.

Ingredients

▢ 4 chicken breasts
▢ 1 teaspoon salt
▢ 1 teaspoon pepper
▢ 2 teaspoons onion powder
▢ 2 teaspoons parsley
▢ 2 teaspoons paprika
▢ 4 cans of cream of chicken soup
▢ 2 10oz cans of Rotel, not drained
▢ 2 Tablespoons minced garlic
▢ 4 cups of Colby Jack or Mexican Four shredded cheese
▢ ½ cup of sour cream
▢ 1 16 oz box of spaghetti noodles or penne noodles

Instructions

Spray a large crockpot with cooking spray.
Add chicken breasts and season with salt, pepper, onion powder, parsley, and paprika.
Pour the cream of chicken soup and undrained Rotel over the chicken.
Cook on low for 4–6 hours or on high for 3–4 hours.
Remove the cooked chicken, shred or cube it, then return it to the crockpot.
Stir in the sour cream and shredded cheese until the sauce is smooth.
Cook the pasta according to package directions, drain, and add the noodles to the crockpot. Stir to combine and serve warm.

Notes

Thaw the chicken. Using thawed chicken yields a better texture.
Spray the crockpot. A light coating of cooking spray makes cleanup easier.
Pre-shredded cheese for convenience. Saves time while still melting nicely.
Wait to add noodles. Cook pasta separately and add just before serving to prevent soggy pasta.
Store. Refrigerate leftovers in an airtight container for up to 4 days.
Reheat. Microwave leftovers covered for 1–2 minutes, stirring halfway through.

Serving: 1g, Calories: 395kcal, Carbohydrates: 4g, Protein: 38g, Fat: 25g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 137mg, Sodium: 800mg, Potassium: 508mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 941IU, Vitamin C: 2mg, Calcium: 428mg, Iron: 1mg

Cuisine: American

Course: Dinner

Author: Jennifer

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