Crockpot Chicken Spaghetti – The Ultimate Comfort Food You Can Set and Forget
If you’re searching for a creamy, cheesy, hearty meal that practically cooks itself, this Crockpot Chicken Spaghetti is the answer. It’s the perfect weeknight dinner—easy to prepare, full of flavor, and incredibly satisfying. With tender shredded chicken, a rich cheese sauce, and perfectly cooked spaghetti, it’s a family favorite that tastes like you spent hours in the kitchen (but you didn’t!).
Whether you’re a busy parent, a college student, or just someone who loves simple and delicious food, this slow cooker recipe will become a go-to in your meal rotation. Best of all? It reheats beautifully, making leftovers just as crave-worthy as the first bite.
Ingredients
For the Crockpot Chicken:
- 1 lb boneless, skinless chicken breasts or thighs
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- 1 tablespoon minced garlic
- 2 (10.5 oz) cans of cream of chicken soup
- 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
For the Cheesy Spaghetti:
- 2 cups shredded Colby Jack cheese (or any cheese you like)
- ¼ cup sour cream
- 1 lb spaghetti
Instructions
Step 1: Prepare the Chicken in the Crockpot
Start by spraying your crockpot with nonstick cooking spray to prevent sticking. Place the chicken in the crockpot and season it with salt, pepper, onion powder, parsley, paprika, and minced garlic. Pour in the cream of chicken soup and the entire can of Rotel, juice and all. Stir everything together to combine the flavors.
Cook on low for 4–6 hours, until the chicken is fully cooked and tender enough to shred easily.
Step 2: Shred and Mix
Once the chicken is cooked, use two forks to shred it directly in the crockpot. You can also remove it to chop if you prefer bite-sized pieces. Return the chicken to the slow cooker.
Now, stir in the sour cream and shredded Colby Jack cheese. Mix well until the cheese melts and the sauce becomes smooth and creamy.
Step 3: Cook the Spaghetti
While the cheese is melting in the slow cooker, boil a large pot of salted water. Add the spaghetti and cook according to the package directions until al dente—tender but still slightly firm.
Drain the pasta thoroughly and immediately add it to the crockpot. Stir everything together until the spaghetti is well-coated in the cheesy chicken sauce.
Step 4: Serve and Enjoy
Scoop generous servings of creamy chicken spaghetti onto plates or into bowls. Garnish with extra cheese, chopped parsley, or even crushed red pepper flakes if you like a little heat.
Serve hot and watch it disappear—this dish is always a hit!
Recipe Tips & Variations
- Cheese Options: Try using sharp cheddar, mozzarella, or a Mexican blend for a twist.
- Spicy Version: Use hot Rotel or add a pinch of cayenne pepper for extra kick.
- Make Ahead: You can prepare the chicken and sauce a day ahead. Add freshly cooked pasta before serving.
- Freezer Friendly: This spaghetti freezes well! Store in airtight containers for up to 2 months.
- Nutritional Info (Approx. per serving):
- Calories: 520
- Protein: 30g
- Carbs: 40g
- Fat: 25g
- Fiber: 2g
- Why You’ll Love This Recipe
- One-pot, minimal cleanup
- Kid-friendly and crowd-pleasing
- Creamy, rich texture with bold flavors
- Perfect for meal prep or potlucks
- Budget-friendly ingredients
- Time & Servings
- Prep Time: 10 minutes
- Cook Time: 4–6 hours (slow cooker)
- Total Time: ~6 hours Homemade Samoas Girl Scout Cookies
- Servings: 6 generous portions