Crockpot Chicken Spaghetti with Velveeta

Nothing beats the comfort of a warm, cheesy pasta bubbling right out of the crockpot. This crockpot chicken spaghetti with Velveeta is the perfect blend of tender chicken, rich cheese, and classic spaghetti noodles. It’s a recipe that feels indulgent without being fussy—ideal for busy weeknights or a laid-back pasta night with the family.

What makes this version so special is the creamy Velveeta sauce. It melts beautifully into the spaghetti, creating a luscious, velvety coating that clings to every bite. The chicken stays tender as it simmers, soaking up all the flavors of the sauce and a few simple seasonings. Every forkful feels like a little hug in a bowl.

I love that this is a true set-it-and-forget-it meal. With easy crock pot spaghetti, you can throw everything in the crockpot in the morning, head out for your day, and come home to a fragrant, ready-to-serve dinner. No last-minute scrambling, no slaving over the stove—just a warm, cheesy pasta that your family will devour.

It’s also versatile. You can customize it with a touch of spice, add extra veggies, or even swap out the spaghetti for your favorite pasta. Whether you’re cooking for a crowd or just making a cozy dinner for two, this crockpot cheesy chicken spaghetti is guaranteed to become a staple on your family pasta rotation.

Why You’ll Love It

• Set-it-and-forget-it convenience: Toss everything into your crockpot in the morning and come home to a delicious, fully cooked dinner. It’s perfect for busy weekdays or a relaxed pasta night without the stress.
• Creamy, cheesy goodness in every bite: Velveeta melts into the spaghetti, creating a rich, velvety sauce that coats every noodle and piece of chicken. It’s indulgence without the fuss.
• Family-approved flavors: Mild, comforting, and satisfying, this crockpot chicken spaghetti appeals to kids and adults alike. It’s a guaranteed hit for family pasta dinners.
• Customizable to your taste: Add extra veggies, a pinch of spice, or swap in your favorite pasta shapes. It’s flexible enough to suit everyone at the table.
• Perfect for leftovers: This dish actually tastes even better the next day! Reheat for a quick lunch or dinner that still feels fresh and indulgent.

Ingredient List

For the Pasta

• 12 oz spaghetti noodles
• 1 tsp salt (for boiling water)

For the Chicken

• 2 lbs boneless, skinless chicken breasts
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper
• ½ tsp paprika

For the Sauce

• 16 oz Velveeta, cubed
• 1 can (10.5 oz) cream of mushroom soup
• 1 can (10.5 oz) cream of chicken soup
• 1 cup chicken broth
• 1 cup shredded cheddar cheese
• ½ cup diced green bell pepper (optional)
• ½ cup diced red bell pepper (optional)
• ½ cup chopped onions (optional)

Ingredient Notes

• I always use Velveeta for that perfectly creamy, cheesy texture—it melts like a dream!
• Don’t skip the chicken broth—it keeps the chicken moist and makes the sauce extra flavorful.
• Cream of mushroom and cream of chicken soup are the secret to that rich, comforting flavor everyone loves.
• I like adding bell peppers and onions for a little color and crunch, but you can skip or swap them if your family prefers plain.
• For the pasta, a pinch of salt in the boiling water is a small step that makes a noticeable difference in taste.

Kitchen Equipment Needed

• Crockpot/slow cooker: For perfectly cooked, tender chicken and a creamy sauce without standing over the stove. I love my 6-quart slow cooker—it fits everything comfortably.
• Large pot: To boil the spaghetti noodles before adding them to the crockpot. A heavy-bottomed pot works best.
• Cutting board & knife: For chopping vegetables and prepping the chicken. I always use a sturdy wooden board—it makes prep easier.
• Measuring cups & spoons: To get the sauce and seasonings just right.
• Mixing spoon or spatula: For stirring the sauce and combining everything before serving. A silicone spatula is my go-to for scraping every bit of cheesy goodness.

Instructions

Step 1: Prepare the Chicken

• Pat the chicken breasts dry with paper towels.
• Season both sides with garlic powder, onion powder, black pepper, and paprika.
• Pro Tip: Lightly searing the chicken in a skillet for 2–3 minutes per side before adding it to the crockpot gives extra flavor, but it’s totally optional.

Step 2: Chop the Veggies

• Dice the green and red bell peppers and chop the onions.
• Set aside until ready to layer in the crockpot.

Step 3: Cook the Spaghetti

• Bring a large pot of salted water to a boil.
• Add the spaghetti noodles and cook until just al dente (they’ll cook more in the crockpot).
• Drain and rinse under cold water to prevent sticking.
• Pro Tip: Don’t overcook the pasta here—it will continue cooking in the crockpot with the sauce.

Step 4: Layer the Crockpot

• Pour the chicken broth, cream of mushroom soup, and cream of chicken soup into the bottom of the crockpot. Stir until smooth.
• Add the cubed Velveeta and half of the shredded cheddar cheese. Mix gently.
• Place the seasoned chicken on top, then layer the chopped veggies around it.

Step 5: Cook Low and Slow

• Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the chicken is fully cooked and tender.
• Pro Tip: Avoid opening the lid frequently—every peek can add extra cooking time.

Step 6: Shred the Chicken

• Remove the chicken breasts from the crockpot and shred them with two forks.
• Return the shredded chicken to the crockpot and stir gently to combine with the cheesy sauce.

Step 7: Add the Pasta

• Fold the cooked spaghetti noodles into the crockpot, making sure every strand is coated in the cheesy sauce.
• Sprinkle the remaining shredded cheddar on top, cover, and let it melt for 5–10 minutes.

Step 8: Serve and Enjoy

• Scoop generous portions onto plates or into bowls.
• Garnish with extra cheese or fresh parsley if desired.
• Serve immediately while warm and gooey!

Tips and Tricks for Success

• Use freshly shredded chicken if you have time—it blends better into the sauce than pre-cooked or frozen chicken.
• Resist the urge to overcook the pasta; slightly undercooked noodles absorb the sauce better in the crockpot.
• Stir gently when combining the shredded chicken and pasta to keep the spaghetti from breaking apart.
• If your sauce seems too thick, add a splash of chicken broth to loosen it up.
• Let the crockpot rest for 5–10 minutes before serving—it helps the flavors meld and the sauce thicken slightly.

Ingredient Substitutions and Variations

• Swap Velveeta for cream cheese or a mix of cream cheese and shredded cheddar for a slightly different, but still creamy texture.
• Use rotisserie chicken for a quicker version—just shred and add toward the end of cooking.
• Switch spaghetti for penne, rotini, or fettuccine for a fun twist on your family pasta.
• Add frozen peas, corn, or mushrooms to sneak in extra veggies.
• For a little heat, stir in red pepper flakes or diced jalapeños.

Serving Suggestions

• I love serving this crockpot cheesy chicken spaghetti with garlic bread and a crisp green salad—it balances the richness perfectly!
• Top each plate with a sprinkle of fresh parsley or shredded cheddar for a restaurant-style touch.
• Pair it with roasted or steamed vegetables like broccoli or green beans for a complete, colorful meal.
• For a cozy weeknight dinner, serve it in bowl-sized portions with a side of crusty bread to soak up all the cheesy sauce.
• It’s also delicious as a potluck dish—bring it in the crockpot and let everyone serve themselves for a casual, comforting meal.

Storage and Reheating Instructions

• Store leftovers in an airtight container in the fridge for up to 3–4 days.
• Reheat in the microwave in 1–2 minute intervals, stirring halfway through to ensure even heating.
• Reheat on the stovetop over low heat, adding a splash of chicken broth or milk to loosen the sauce if needed.
• This dish freezes well—place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
• For best texture, avoid overcooking the pasta when reheating; gentle warming preserves the perfect creamy consistency.

Frequently Asked Questions

Can I use frozen chicken for this recipe?

Yes! Just make sure to increase the cooking time by about 1–2 hours on low. It’ll cook perfectly in the crockpot, staying tender and juicy.

Can I make this recipe ahead of time?

Absolutely! You can prep everything in the crockpot the night before and refrigerate. Cook it the next day for a convenient, stress-free dinner.

Can I use a different type of cheese instead of Velveeta?

Yes! Cream cheese or a mix of cheddar and cream cheese works well. Velveeta gives the creamiest texture, but feel free to swap based on what you have.

How do I prevent the pasta from getting mushy?

Cook the spaghetti just until al dente before adding it to the crockpot. It will continue cooking with the sauce without becoming overdone.

Can I make this gluten-free?

Definitely! Use gluten-free spaghetti noodles and make sure your soups are gluten-free. You’ll still get the same creamy, cheesy goodness.

Can I add vegetables to the recipe?

Yes! Bell peppers, onions, peas, or mushrooms all work beautifully. Just chop them into small pieces so they cook evenly in the crockpot.

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