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Crockpot Chicken Spaghetti

Crockpot chicken spaghetti with creamy cheesy sauce and tender shredded chicken—made hands-off in a slow cooker. Cook the sauce low and slow, then toss in al dente spaghetti and melt cheddar on top for a comforting, gooey finish.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 576
Ingredients Equipment Method Notes

Ingredients
  

Boneless skinless chicken breasts
  • 2 lb boneless skinless chicken breasts
Spaghetti
  • 1 lb spaghetti, broken in half
Cream of chicken soup
  • 2 can (10.5 oz) cream of chicken soup
Diced tomatoes with green chilies
  • 1 can (10 oz) diced tomatoes with green chilies, drained
Chicken broth
  • 2 cup chicken broth
Cream cheese
  • 8 oz cream cheese, softened
Shredded cheddar cheese
  • 2 cup shredded cheddar cheese
Garlic powder
  • 1 tsp garlic powder
Onion powder
  • 1 tsp onion powder
Italian seasoning
  • 1 tsp Italian seasoning
Black pepper
  • 0.5 tsp black pepper
Salt
  • 0.5 tsp salt
Chopped parsley
  • 2 tbsp chopped parsley

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken
  1. Place the boneless skinless chicken breasts into the crockpot.
  2. Add the cream of chicken soup, diced tomatoes with green chilies, chicken broth, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
  3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
  4. Remove the chicken and shred it using two forks.
  5. Return the shredded chicken to the crockpot.
  6. Stir in the softened cream cheese until completely melted.
Cook and finish the spaghetti
  1. Cook the spaghetti separately according to package instructions until al dente.
  2. Drain the spaghetti and add it to the crockpot.
  3. Stir in 1½ cups of shredded cheddar cheese.
  4. Sprinkle the remaining cheddar cheese over the top.
  5. Cover for 10 minutes until the cheese melts.
  6. Garnish with chopped parsley and serve warm.

Notes

For the creamiest texture, shred the chicken while it’s still warm so it blends smoothly into the sauce. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stovetop or microwave with a splash of broth to loosen the sauce. Freezing is not recommended because the pasta can soften too much after thawing. For a lighter option, use low-fat cream cheese and reduced-fat cheddar (texture stays creamy, though it may be slightly less rich).