Slow Cooker Chicken Spaghetti
This amazing Slow Cooker Spaghetti is a game changer for busy days! The slow cooker recipe does most of the heavy lifting while you go about your day. Then you just boil some pasta and mix it all together for the ultimate family dinner!
Try out more of our Best Slow Cooker Chicken Recipes: Slow Cooker Crack Chicken, Slow Cooker Buffalo Chicken Dip, and Crockpot Sausage & Potatoes.
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If you’ve been stuck in a dinner rut, this is your way out! This easy crockpot chicken spaghetti transforms basic grocery store staples into something that tastes like you spent hours in the kitchen! The rotel tomatoes give it just enough kick to keep things interesting, and the best part? You only need minutes of prep time to get this comforting meal started.
This slow cooker spaghetti is perfect whether you’re making it for the first time or planning your next meal for the week. The cream soup and melted cheese create an incredible luscious sauce that makes this one of my favorite chicken crockpot recipes.
What you’ll love about this Chicken Spaghetti Recipe:
Recipe Ingredients:
You’ll need the following ingredients to make this amazing chicken spaghetti with rotel:
- Large skinless chicken breasts
- Cream of chicken soup (you can use cream of mushroom soup instead, or mix match, sub out a can of cream of mushroom soup for 1 can chicken)
- Diced tomatoes with green chilies- 1 can of Rotel
- Chicken broth
- Italian seasoning
- Salt
- Garlic powder
- Onion powder
- Smoked paprika
- Black pepper
- Sharp cheddar cheese
- Monterey Jack cheese
- Fresh parsley
INGREDIENT NOTES:
- Chicken Breasts: You can use boneless skinless chicken thighs instead.
- Diced Tomatoes with Green Chilies: Rotel brand works perfectly and adds just the right amount of kick to this delicious meal.
- Spaghetti Noodles: Regular spaghetti works best, but any kind of noodles work great for this recipe if that’s what you have on hand.
- Cheese: The combination of sharp cheddar and Monterey Jack creates that rich, creamy sauce that makes this recipe so special. I’ve used all Colby Jack before.
HOW TO MAKE SLOW COOKER CHICKEN SPAGHETTI STEP-BY-STEP:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
Step 1: Spray the bottom of the slow cooker with cooking spray. Add chicken to the slow cooker and season with salt, pepper, Italian seasoning, garlic powder, and onion powder. Add both cans of cream of mushroom soup, diced tomatoes, chicken broth, and smoked paprika. Stir to combine and cook on low for 4-6 hours, or on high for 3-4 hours. (cooking time will depend on the thickness of your chicken breasts)
Step 3: About 20 minutes before chicken is done, cook spaghetti according to package directions until al dente. Drain and set aside.
Step 4: Remove chicken from slow cooker and shred with two forks. Return shredded chicken to slow cooker along with the cooked spaghetti. Stir gently to combine.
Step 5: Add both shredded cheeses and stir until melted. Taste and adjust seasoning. Serve hot, garnished with chopped fresh parsley, if desired.
STEP 6: In a large skillet over medium-high heat, brown ground beef and onion until the beef is no longer pink, about 6-8 minutes. Drain the excess grease off.
PRO TIP:
Don’t overcook your spaghetti noodles since they’ll continue to soften when mixed with the hot chicken mixture in the slow cooker. Al dente is perfect for the best texture!
Storage and Reheating:
Storage: Store leftovers in the refrigerator in an airtight container. It can be kept for up to 3 days.
Reheating: When reheating, add a splash of chicken broth or milk to loosen if dry. Reheat gently on the stovetop or in the microwave until thoroughly warmed.
Freezing: Place the chicken spaghetti in a freezer-safe container and freeze for up to 3 months. Reheat gently in a skillet over medium heat, adding a splash of broth or a little milk if needed.
Additions & Substitutions:
ADDITIONS:
- Vegetables: Add finely chopped bell peppers, mushrooms, or diced onions for extra nutrition and flavor.
- Spices: For extra heat, add a pinch of cayenne pepper or italian seasoning for a different flavor profile.
- Cheese: Try different cheeses like cream cheese or a cheese blend for variation.
- Protein: Add some cooked bacon bits for extra flavor.
SUBSTITUTIONS:
- Chicken Breasts: Use chicken thighs, rotisserie chicken, or any leftover chicken you have on hand.
- Cream of Chicken Soup: Substitute with cream of mushroom or cream of celery soup.
- Spaghetti Noodles: Use penne, rotini, or any pasta shape you prefer – any kind of noodles work great!
- Diced Tomatoes: Regular diced tomatoes work if you don’t want the green chilies for a milder flavor.
FAQs about this Spaghetti Chicken Crockpot:
Can I make this Chicken Spaghetti ahead of time? Yes! You can prepare this dish up to 2 days ahead. Store in the refrigerator and reheat gently with a splash of broth or milk to restore creaminess.
Can I use a different type of pasta? Absolutely! While spaghetti works best, you can substitute with penne, rotini, or any pasta shape you prefer. Just cook according to package instructions.
How do I prevent the pasta from getting mushy? Cook your pasta until just al dente since it will continue to soften when mixed with the hot chicken mixture. Don’t add it too early to the slow cooker.
What Can I Serve with this Slow Cooker Chicken Spaghetti?
Serve this delicious meal with garlic bread, easy dinner rolls, a side salad, steamed broccoli, or green beans for a complete dinner the whole family will love.
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Slow Cooker Chicken Spaghetti! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!
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Slow Cooker Chicken Spaghetti
Equipment
Ingredients
- 3 large skinless chicken breasts
- 12 ounces spaghetti noodles
- 2 (10.75 ounces) cans cream of chicken soup
- 1 (10 ounce) can Rotel diced tomatoes with green chilies
- 1/2 cups chicken broth
- 1 cup frozen corn
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- Spray the bottom of the slow cooker with cooking spray. Add chicken to the slow cooker and season with salt, pepper, Italian seasoning, garlic powder, and onion powder. Add both cans of cream of mushroom soup, diced tomatoes, chicken broth, and smoked paprika. Stir to combine and cook on low for 4-6 hours, or on high for 3-4 hours. (cooking time will depend on the thickness of your chicken breasts)
- About 20 minutes before chicken is done, cook spaghetti according to package directions until al dente. Drain and set aside.
- Remove chicken from slow cooker and shred with two forks. Return shredded chicken to slow cooker along with the cooked spaghetti. Stir gently to combine.
- Add both shredded cheeses and stir until melted. Taste and adjust seasoning. Serve hot, garnished with chopped fresh parsley, if desired.
Notes
Pro Tip:
Don’t overcook your spaghetti noodles since they’ll continue to soften when mixed with the hot chicken mixture in the slow cooker. Al dente is perfect for the best texture!Nutrition
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Oh wow, using a slow cooker makes this recipe so convenient.