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Crockpot cheesy chicken spaghetti

Crockpot Cheesy Chicken Spaghetti

This cheesy spaghetti dish is a twist on the classic baked version, but way easier thanks to the slow cooker.
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Prep Time 10 minutes
Cook Time 6 hours
Cook Time On High Heat 3 hours
Total Time 6 hours 10 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 520 kcal

Equipment

  • Crockpot (Slow Cooker)
  • Mixing spoon or silicone spatula
  • Measuring cups and spoons
  • Tongs or Forks
  • Cutting Board & Knife

Ingredients
  

  • 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

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.

Notes

Estimated Nutritional Value (per serving):

  • Calories: 520 kcal
  • Protein: 30g
  • Carbohydrates: 35g
  • Fat: 28g
  • Saturated Fat: 14g
  • Cholesterol: 110mg
  • Sodium: 980mg
  • Fiber: 2g
  • Sugar: 4g
 
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Nutrition Disclaimer:
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.
Keyword crock pot, crockpot cheesy chicken spaghetti