Crockpot Chicken Spaghetti

Crockpot Chicken Spaghetti is pure comfort in a bowl—tender shredded chicken, melty cheese, juicy tomatoes, and savory pasta, all slow-cooked into a creamy, flavorful dish. It’s an ideal recipe for busy weeknights or slow, cozy dinners when you want something hearty with minimal effort. Loved by both kids and adults, it’s a crowd-pleaser—just like my Slow Cooker Garlic Parmesan Chicken and Potatoes or classic Slow Cooker Pot Roast.

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Why You’ll Love This Recipe

This dish is not only easy to prepare but uses simple pantry staples you probably already have on hand. It’s a budget-friendly meal that’s rich, creamy, and guaranteed to make repeat appearances on your dinner table.

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Ingredients You’ll Need

• Cream of Chicken Soup – Cream of celery or mushroom also works well.
• Herbs & Spices – Use garlic cloves (minced), onion powder, garlic powder, paprika, and Italian seasoning for that rich depth of flavor.
• Diced Tomatoes with Chiles – I used Rotel, but any canned diced tomatoes and green chiles combo will do.
• Pasta – Spaghetti is the go-to, but feel free to use what you have.
• Chicken Breast – Boneless, skinless. Chicken thighs also make a great substitute.
• Shredded Cheese – Colby Jack is great, but cheddar, mozzarella, or a blend of cheeses works too.

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How to Make Crockpot Chicken Spaghetti

Step 1: Add the cream of chicken soup, diced tomatoes with chiles, and all seasonings to your slow cooker.
Step 2: Stir well to combine. Place the chicken breasts on top of the mixture.
Step 3: Once cooked, remove the chicken and shred it using forks or a mixer (see tips below). Return the shredded chicken to the crockpot.
Step 4: Cook spaghetti according to the package until al dente. Add the cooked pasta and shredded cheese to the crockpot. Stir everything together, cover with the lid, and allow the cheese to melt before serving. Enjoy warm with your favorite sides!

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Helpful Tips

• No cream of chicken soup? Cream of mushroom or celery works just fine.
• Want more heat? Add a pinch of crushed red pepper flakes.
• Add more veggies! Mix in cooked bell peppers, mushrooms, onions, peas, or carrots for a boost of flavor and nutrition.
• Leftovers: Store cooled leftovers in an airtight container in the fridge for 3–4 days.
• Freezer-friendly: Let leftovers cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 2–3 months. Thaw overnight in the fridge before reheating.
• Shredding chicken made easy: Use two forks or toss the cooked chicken into a bowl and shred it quickly with a handheld mixer.