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Crockpot Chicken Spaghetti

Crockpot chicken spaghetti with tender shredded chicken and a velvety cheese sauce. Slow-cooked chicken melts cream cheese and cheddar into a smooth, creamy coating for al dente spaghetti.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

Boneless, skinless chicken breasts
  • 2 lb Boneless, skinless chicken breasts
Garlic powder
  • 1 tsp Garlic powder
Onion powder
  • 1 tsp Onion powder
Smoked paprika
  • 1 tsp Smoked paprika
Italian seasoning
  • 1 tsp Italian seasoning
Salt
  • 0.5 tsp Salt
Black pepper
  • 0.5 tsp Black pepper
Cream of chicken soup
  • 1 can (10.5 oz) Cream of chicken soup
Rotel diced tomatoes with green chilies
  • 1 can (10 oz) Rotel diced tomatoes with green chilies undrained
Cream cheese
  • 8 oz Cream cheese softened
Shredded sharp cheddar cheese
  • 2 cups Shredded sharp cheddar cheese divided; reserve 1/2 cup for topping
Chicken broth
  • 1 cup Chicken broth
Spaghetti
  • 8 oz Spaghetti
Fresh parsley
  • 2 tbsp Fresh parsley chopped

Equipment

  • 1 Dutch oven

Method
 

Season and layer in the slow cooker
  1. Place the chicken breasts into the crockpot and sprinkle evenly with garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and black pepper.
  2. Add cream of chicken soup, Rotel diced tomatoes with green chilies (undrained), cream cheese, 1.5 cups shredded sharp cheddar cheese, and chicken broth over the chicken; do not stir.
Slow cook until shreddable
  1. Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken reaches an internal temperature of 165°F and shreds easily (visual cue: fork-tender chicken).
Shred, smooth the sauce, and combine
  1. Remove the chicken and shred it with two forks, then return the shredded chicken to the crockpot.
  2. Stir until cream cheese is fully melted and the sauce looks smooth and creamy (visual cue: no cream cheese lumps).
  3. Cook the spaghetti according to the package directions until al dente, then drain well (visual cue: noodles still have a slight bite).
  4. Fold the cooked spaghetti into the crockpot until completely coated with the creamy sauce (visual cue: pasta evenly glossy and sauce-clinging).
Finish and serve
  1. Sprinkle the remaining 1/2 cup shredded sharp cheddar cheese over the top, cover, and let melt for 5–10 minutes (visual cue: cheese is fully melted).
  2. Garnish with chopped fresh parsley and serve hot.

Notes

For the smoothest sauce, make sure the cream cheese is softened before adding—lumps are hardest to fully melt once the crockpot is at temperature. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove or in the microwave until hot. Freezing is not recommended because pasta texture can soften after thawing. For a dairy-reduced option, use reduced-fat cream cheese and a reduced-fat cheddar (flavor remains but sauce may be slightly less thick).