Crockpot Cheesy Chicken Spaghetti

If you’re in the mood for a cozy, satisfying dinner that basically cooks itself, this Crockpot Cheesy Chicken Spaghetti is exactly what you need. It’s rich, creamy, and packed with flavor — the kind of meal that brings everyone to the table without complaint. Whether you’re feeding a family, meal prepping for the week, or just want to make something warm and comforting without hovering over the stove, this recipe checks every box.

This cheesy spaghetti dish is a twist on the classic baked version, but way easier thanks to the slow cooker. The combo of cream of mushroom soup, cream of chicken soup, diced tomatoes, and melty cheese turns into a silky, indulgent sauce that coats every bite of tender spaghetti and shredded chicken. And the best part? You just toss everything into your crockpot and let it do the heavy lifting while you go about your day.

It’s also a great recipe for busy weeknights or lazy weekends when cooking feels like a chore. Plus, it’s super kid-friendly, and picky eaters tend to love the cheesy, creamy goodness. You can even sneak in a handful of spinach or some chopped bell peppers if you’re feeling like adding a bit of veg — it’s a forgiving recipe that welcomes little tweaks.

Whether you’re serving it up with a simple side salad or just on its own in a big comforting bowl, this Crockpot Cheesy Chicken Spaghetti brings the kind of flavor and ease that makes it a regular in your dinner rotation.

Why You’ll Love It

• Hands-off cooking: Let your crockpot do the work while you focus on other things — no need to stand by the stove or constantly stir.
• Creamy, cheesy comfort food: With a rich blend of soups, cheese, and tender chicken, every bite is creamy, flavorful, and super satisfying.
• Family-friendly: Kids and adults alike love this recipe — it’s mild, cheesy, and full of familiar flavors.
• Great for leftovers: It reheats beautifully, making it perfect for meal prep or next-day lunches.
• Customizable: You can easily mix in veggies like mushrooms or spinach, use different cheeses, or spice it up with a dash of hot sauce.

Ingredient List

• 2–3 boneless, skinless chicken breasts
• 1 can (10.5 oz) cream of mushroom soup
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
• 1/2 cup chicken broth
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp black pepper
• 8 oz spaghetti, broken in half
• 2 cups shredded cheddar cheese
• 4 oz cream cheese, cubed

Ingredient Notes

• Cream of mushroom + cream of chicken: This combo gives the sauce a creamy base with depth of flavor. I like using Campbell’s for consistency.
• Diced tomatoes with green chilies: Adds a tiny kick and a tangy tomato boost — Rotel works perfectly here.
• Shredded cheddar cheese: Sharp cheddar gives the best cheesy punch. You can mix in mozzarella for extra meltiness.
• Cream cheese: Makes the sauce velvety and adds a rich tang. Don’t skip it!
• Spaghetti: Break it in half so it fits better in the crockpot and cooks evenly. Add it in only toward the end to avoid mushiness.

Kitchen Equipment Needed

• Crockpot/Slow Cooker – For slow, hands-free cooking. I use a 6-quart Crockpot, which gives enough room for stirring without spilling.
• Mixing spoon or silicone spatula – For gently stirring everything together, especially when adding cheese and pasta.
• Measuring cups and spoons – To get your soup, broth, and seasonings just right.
• Tongs or forks – Helpful for shredding the chicken once it’s tender.
• Cutting board + knife – To cube the cream cheese and prep any extras like veggies or garnishes.

Instructions

Step 1: Prep the Chicken and Base

• Lightly spray the inside of your crockpot with non-stick cooking spray for easier cleanup.
• Place the chicken breasts (whole, raw) directly into the bottom of the crockpot.
• Pour in the cream of mushroom soup, cream of chicken soup, diced tomatoes (with juice), and chicken broth.

Pro Tip: If you want extra flavor, season the chicken breasts with a little salt, pepper, and paprika before adding them to the pot.

• Sprinkle in the garlic powder, onion powder, paprika, and black pepper.
• Stir the top layer gently to combine the soups and seasonings (don’t worry about mixing all the way down yet — it’ll blend as it cooks).

Step 2: Slow Cook the Chicken

• Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is cooked through and fork-tender.
• Avoid opening the lid too often — it releases heat and slows cooking.

Pro Tip: If using frozen chicken breasts, make sure to cook on low to ensure even cooking and food safety.

Step 3: Shred the Chicken

• Once cooked, remove the chicken breasts to a plate or cutting board.
• Use two forks (or tongs) to shred the chicken into bite-sized pieces.
• Return the shredded chicken to the crockpot and stir gently to combine.

Step 4: Add Cheese and Cream Cheese

• Add the cubed cream cheese and shredded cheddar cheese to the crockpot.
• Stir everything together gently until the cheese begins to melt into the sauce.

Pro Tip: Let the cream cheese sit at room temp while the chicken cooks — it’ll melt faster and blend more smoothly.

• Cover the crockpot again and let it cook for another 10–15 minutes, just until everything is creamy and well combined.

Step 5: Cook and Add the Spaghetti

• While the cheese melts, bring a pot of water to boil on the stove.
• Cook the spaghetti just until al dente (firm to the bite) — about 7–8 minutes.
• Drain the pasta and add it directly into the crockpot.

Pro Tip: Don’t overcook the pasta! It’ll continue softening a little in the sauce.

• Stir well so the spaghetti gets coated in the cheesy sauce.

Step 6: Final Stir and Serve

• Let the spaghetti sit in the crockpot for 5–10 minutes on warm, allowing everything to settle and absorb flavor.
• Give it one final gentle stir, then serve hot.

Optional: Garnish with extra shredded cheese, chopped parsley, or red pepper flakes if you like a little heat!

Tips and Tricks for Success

• Use room-temperature cream cheese – It melts faster and blends more smoothly into the sauce without clumps.
• Cook spaghetti separately – This keeps it from getting mushy. Only add it once everything else is cooked and creamy.
• Shred the chicken finely – Smaller pieces mix better with the pasta and soak up more of the cheesy sauce.
• Add broth if too thick – If your mixture seems too thick after adding the pasta, a splash of warm chicken broth will loosen it up.
• Stir gently – Once the spaghetti is in, don’t overmix — gentle folding keeps the pasta from breaking apart.

Ingredient Substitutions and Variations

• Swap chicken breasts for thighs – They stay extra tender and shred beautifully in the crockpot.
• Use plain diced tomatoes – If you want it milder, skip the green chilies and use regular diced tomatoes.
• Add veggies – Stir in baby spinach, sautéed mushrooms, or bell peppers before adding the cheese for extra nutrients.
• Try different cheese – Monterey Jack, Colby, or mozzarella all melt nicely and give a different flavor twist.
• Make it spicy – Add a pinch of cayenne, crushed red pepper, or even a dash of hot sauce to the mix.

Serving Suggestions

• Garlic bread or Texas toast – I love serving this pasta with garlic bread and a crisp green salad—it balances the richness perfectly!
• Roasted or steamed veggies – Broccoli, green beans, or zucchini pair nicely and add freshness to the meal.
• Side salad with vinaigrette – A light, tangy salad cuts through the creaminess. Try mixed greens with balsamic dressing!
• Topped with crushed red pepper or hot sauce – Great if you want to add a little kick to your plate.
• A sprinkle of fresh parsley or green onions – Adds a pop of color and freshness right before serving.

Storage and Reheating Instructions

• Store in an airtight container – Let the pasta cool, then transfer to containers and refrigerate for up to 3–4 days.
• Freeze for longer storage – Portion into freezer-safe containers. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheat on the stove or microwave – Add a splash of milk or broth to loosen the sauce and stir halfway through heating.
• Avoid overcooking when reheating – Warm gently to keep the pasta from getting too soft or breaking apart.
• Best eaten fresh – While leftovers are tasty, the texture is creamiest when served the day it’s made.

Frequently Asked Questions

Can I use rotisserie chicken instead of raw chicken breasts?

Absolutely! Just skip the cooking time for the chicken—shred your rotisserie chicken and add it during the cheese step. It saves time and still tastes amazing.

Do I have to use both cream of mushroom and cream of chicken?

You can use two cans of the same type if needed, but the mix gives the best flavor balance. If you only have one, it’ll still work!

Can I cook the spaghetti directly in the crockpot?

It’s better to cook it separately. Spaghetti tends to get too soft or mushy when cooked too long in a slow cooker.

Is this recipe spicy?

It has a mild kick from the diced tomatoes with green chilies, but nothing too bold. For zero spice, use plain diced tomatoes.

Can I make this dish ahead of time?

Yes! It reheats really well. Just store in the fridge or freezer and add a splash of broth or milk when warming it up to refresh the sauce.

Can I double this recipe?

Definitely, just make sure your crockpot is large enough (6-quart or more). You might need to add a little more broth to keep everything creamy.

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Did you try this recipe? Let me know in the comments how it turned out!

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