Crock Pot Cheesy Chicken Spaghetti: Easy Recipe
Effortless Comfort Food Chicken.
A creamy, cheesy, and effortless chicken spaghetti made right in your crock pot. Perfect for a cozy family dinner.
I remember the first time I made this. It was one of those chaotic Tuesdays where everything felt rushed. I tossed everything into the crock pot in the morning, feeling a little bit like I was cheating. But when I came home that evening, the aroma was just incredible. Shredding the tender chicken and stirring in all that cheese… wow. It turned a frantic day into a slow, cozy evening. Now, it's my secret weapon for busy weeks.
Why This Recipe Feels Like Home
- •It’s a true set-it-and-forget-it meal. So simple.
- •The creaminess is just out of this world. Pure comfort.
- •It makes the whole house smell absolutely wonderful.
- •Kids and adults both love it. No complaints at the dinner table.
- •The leftovers are somehow even better the next day.
- •It's perfect for potlucks or feeding a happy crowd.
My daughter, who is the pickiest eater I know, asked for a second helping. She called it 'the best cheesy noodles ever.' Honestly, that’s the highest praise I could ever receive. It’s become a family favorite, hands down.
Essential Ingredient Guide
- Cream Cheese: This is the secret to the ultra-creamy, velvety sauce. Use full-fat for the best texture. Letting it soften a bit before adding helps it melt beautifully into the sauce.
- Diced Tomatoes with Green Chiles: A can of Rotel (or similar) adds a gentle warmth and a subtle tang that cuts through the richness of the cheese. Don't drain it; you want all that flavor.
- Shredded Cheese: I love a mix of sharp cheddar and Monterey Jack. The cheddar brings the flavor, and the Monterey Jack brings that perfect, melty pull. Shredding your own from a block is always best—it melts so much smoother.
Complete Cooking Process
- Start by layering your chicken in the crock pot and seasoning it well.
- Mix your soups and broth, and pour that liquid gold right over the top.
- Dot with cream cheese, put the lid on, and walk away. That's it. The magic is starting.
- Cook your pasta separately. You want it al dente so it doesn't get mushy in the sauce.
- Shred the beautifully tender chicken. I find this part so satisfying.
- Stir it all back together—the chicken, the melted cheeses, the sauce. It should look so creamy.
- Finally, gently fold in the spaghetti. Every single noodle deserves to be coated.
A Few Questions You Might Have
→Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs would be wonderful here. They have a bit more flavor and stay incredibly moist during the long cooking time.
→My sauce seems a little thick. What should I do?
If your sauce is too thick, you can thin it out with a splash of milk or a little more chicken broth until it reaches the consistency you like. It's an easy fix.
→Can I freeze this?
Yes, you can freeze it, but be aware that cream-based sauces can sometimes change texture a bit upon reheating. It will still be delicious, though! Thaw in the fridge and reheat gently.
→Can I make this spicy?
Of course. Use a 'hot' can of Rotel, or add a pinch of cayenne pepper or a dash of your favorite hot sauce to the slow cooker.
Crock Pot Cheesy Chicken Spaghetti: Easy Recipe
Crock pot cheesy chicken spaghetti is a creamy and delicious twist on traditional spaghetti. So easy to prepare and a tasty dinner idea.
Timing
Prep Time
15 minutes
Cook Time
4-6 hours
Total Time
4 hours 15 minutes
Recipe Details
Ingredients
For the Chicken
- 012 lbs boneless, skinless chicken breasts
- 021 teaspoon garlic powder
- 031 teaspoon onion powder
- 041/2 teaspoon salt
- 051/4 teaspoon black pepper
For the Creamy Sauce
- 012 cans (10.5 oz each) cream of chicken soup
- 021 can (10 oz) diced tomatoes with green chiles (like Rotel), undrained
- 031 block (8 oz) cream cheese, softened and cubed
- 041/2 cup chicken broth
For Assembly
- 011 lb spaghetti, cooked al dente
- 022 cups shredded sharp cheddar cheese
- 031 cup shredded Monterey Jack cheese
- 04Fresh parsley, chopped, for garnish (optional)
Instructions
Place the chicken breasts at the bottom of the slow cooker. Sprinkle with garlic powder, onion powder, salt, and pepper.
In a separate bowl, whisk together the cream of chicken soup, diced tomatoes with green chiles, and chicken broth until combined. Pour this mixture over the chicken.
Place the cubed cream cheese on top of the sauce mixture. Do not stir it in yet.
Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender.
About 30 minutes before the chicken is done, cook the spaghetti according to package directions until al dente. Drain well.
Once the chicken is cooked, remove it from the slow cooker and shred it with two forks. It should be very tender.
Return the shredded chicken to the slow cooker. Stir everything together until the cream cheese is fully melted and the sauce is smooth.
Stir in the shredded cheddar and Monterey Jack cheeses until melted and gooey. Save a little for topping if you like.
Add the cooked spaghetti to the slow cooker and toss gently until every noodle is coated in the cheesy sauce.
Serve warm, garnished with fresh parsley. Enjoy that comforting, cheesy goodness.
Notes & Tips
- 1You can use any pasta shape you like, but spaghetti is classic.
- 2For a shortcut, you can use a rotisserie chicken. Just shred the meat and add it in during the last 30 minutes of cooking to heat through.
- 3Feel free to add some veggies! Sautéed mushrooms or spinach would be lovely stirred in at the end.
Tools You'll Need
- •Shred your own cheese. Pre-shredded bags have coatings that can make the sauce grainy.
- •Cook the spaghetti al dente. It will soften a little more when mixed into the hot sauce.
- •Don't stir the cream cheese in at the beginning. Letting it sit on top helps it melt slowly and incorporate smoothly at the end.
- •For extra flavor, you can sear the chicken breasts in a pan before adding them to the slow cooker.