Description
This creamy CrockPot Chicken Spaghetti is the ultimate comfort meal—rich, cheesy, and unbelievably easy. Made with tender slow-cooked chicken, tomatoes, cream soups, and melty cheese, it’s a cozy family-friendly dinner that practically cooks itself. Perfect for busy weeknights, potlucks, or anytime you crave warm, comforting flavors.
Ingredients
3 chicken breasts
1 can diced tomatoes with green chiles (10 oz.), not drained
1 can cream of chicken soup
1 can cream of mushroom soup
½ onion, diced
2 tsp minced garlic
2 tsp Italian seasoning
4 oz cream cheese, diced
2 cups shredded cheddar cheese
1 pkg spaghetti (16 oz.)
Instructions
Add the chicken, diced tomatoes with green chiles, cream of chicken soup, cream of mushroom soup, onion, garlic, and Italian seasoning to the slow cooker.
Cover and cook on HIGH for 3–4 hours or LOW for 6–8 hours, until the chicken is tender.
Remove the chicken from the slow cooker, shred it with two forks, and return it to the pot.
Stir in the cream cheese and shredded cheddar cheese. Cover and cook on LOW for 20–30 minutes until the cheese melts and the sauce becomes creamy.
While the cheese melts, cook the spaghetti according to package directions until al dente.
Drain the pasta and mix it into the slow cooker until fully coated.
Serve warm and enjoy!
Notes
For a thinner sauce, add a splash of chicken broth or milk.
Substitute chicken thighs for extra tenderness.
Use freshly shredded cheddar for the smoothest melt.
Add veggies like mushrooms or spinach for extra nutrition.
Leftovers thicken as they sit—add a little liquid when reheating.
- Prep Time: 10 minutes
- Cook Time: 6 hours (LOW) or 3.5 hours (HIGH)
- Category: Dinner, Pasta
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 portion (⅛ of recipe)
- Calories: Approx. 540 kcal
- Sugar: 5 g
- Sodium: 930 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 105 mg