Creamy Crockpot Chicken Spaghetti
Tender chicken slow-cooked in a velvety cheese sauce with Rotel tomatoes, served over perfect spaghetti – an easy, family-friendly comfort food.
Ingredients
For the Crockpot:
- 1.5 –2 lbs boneless skinless chicken breasts or thighs
- 1 10.5 oz can cream of chicken soup
- 1 10.5 oz can cream of mushroom soup
- 1 10 oz can Rotel diced tomatoes and green chilies (undrained)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 1 tsp salt
For the Pasta:
- 12 oz spaghetti
- 1 tbsp olive oil
For the Cheese Sauce:
- 1 8 oz block cream cheese (softened)
- 2 cups shredded cheddar cheese
- 1/4 cup reserved pasta water
Instructions
Prep the Slow Cooker:
- Lightly grease the crockpot insert with butter or cooking spray.
Layer Chicken & Sauces:
- Place chicken in a single layer at the bottom.
- In a bowl, whisk together both soups, Rotel, garlic powder, onion powder, smoked paprika, salt, and pepper. Pour over chicken.
Slow Cook:
- Cover and cook on LOW for 6–7 hours (or HIGH for 3–4 hours) until chicken reaches 165°F internally.
Cook Pasta:
- 30 minutes before serving, boil spaghetti in salted water with olive oil until al dente. Drain, reserving 1/4 cup pasta water.
Shred & Combine:
- Remove chicken, shred with two forks, and return to pot.
- Stir in cream cheese and cheddar until melted.
- Add cooked spaghetti and reserved pasta water. Toss to coat.
Serve:
- Garnish with extra cheese or parsley if desired.
Notes
- Storage: Refrigerate leftovers in airtight containers for up to 3 days.
- Freezing: Freeze without pasta for best texture. Thaw overnight before reheating.
- Substitutions: Use gluten-free soups/pasta if needed. Add spinach or mushrooms for veggies.