Creamy, cheesy, and packed with flavor, this Crockpot Chicken Spaghetti is one of those comforting meals I keep coming back to. Made with tender shredded chicken, spaghetti, and a rich blend of cheddar cheese, sour cream, and Rotel tomatoes, it’s a cozy dinner that feels like a warm hug. I love how the crockpot does most of the work, making it perfect for busy nights when I still want a hearty homemade meal.
Why You’ll Love This Recipe
I love how simple this recipe is to throw together. Everything goes into the crockpot, and a few hours later, I’ve got a complete meal with minimal cleanup. It’s the perfect balance of creamy, cheesy goodness with just a touch of spice from the Rotel. It’s a true family favorite—one of those dishes that gets requested again and again. Plus, the leftovers taste just as great the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 large chicken breasts
1 can (10.5 oz) cream of chicken soup
1/2 cup chicken broth
1 can (10 oz) Rotel diced tomatoes with green chilies
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
8 oz spaghetti, broken in half
1 1/2 cups shredded cheddar cheese
1/2 cup sour cream
Fresh parsley (optional, for garnish)
Directions
I start by placing the chicken breasts in the bottom of my crockpot.
Then I pour in the cream of chicken soup, Rotel tomatoes, chicken broth, garlic powder, onion powder, salt, and pepper.
I cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
Once cooked, I remove the chicken and shred it using two forks. Then I return it to the crockpot.
I add the uncooked spaghetti and stir everything together, making sure the noodles are mostly submerged.
I cover again and cook on high for another 20–30 minutes, until the pasta is tender.
Finally, I stir in the shredded cheddar cheese and sour cream until everything is melted and creamy.
I garnish with fresh parsley if I have some on hand, and serve hot.
Servings and timing
Servings: 6
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Calories per serving: 410 kcal
Variations
I sometimes swap the cheddar cheese for a Mexican blend or Monterey Jack for a different flavor.
For a spicier version, I use hot Rotel or add a pinch of cayenne pepper.
If I want to add veggies, I’ll mix in frozen peas, corn, or diced bell peppers when adding the pasta.
I’ve also used cooked rotisserie chicken when I need to speed things up—just add it in when the pasta goes in and skip the long cook time.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I usually add a splash of chicken broth or milk to bring back the creamy texture. I warm it in the microwave or on the stovetop over low heat until fully heated through. It also freezes well—just let it cool completely, portion it into freezer-safe containers, and freeze for up to 2 months.
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FAQs
How do I prevent the pasta from overcooking in the crockpot?
I always add the pasta near the end of the cooking time and keep an eye on it during the last 20–30 minutes. Stirring once or twice helps it cook evenly without turning mushy.
Can I make this recipe ahead of time?
Yes, I sometimes cook the chicken and sauce a day in advance, then refrigerate. When ready to serve, I reheat it in the crockpot, add the spaghetti, and finish cooking as directed.
Can I use a different type of pasta?
I’ve tried using penne and rotini with success. Just keep in mind that different shapes may need slightly more or less cooking time, so I always check for doneness.
What can I use instead of cream of chicken soup?
If I want a homemade option, I whisk together 1 cup of milk with 2 tablespoons of flour and cook it with 1 tablespoon of butter and chicken bouillon until thick. It works great in place of canned soup.
Is this recipe spicy?
It has a mild kick from the Rotel tomatoes with green chilies, but it’s not overly spicy. I can tone it down by using plain diced tomatoes or turn it up with a dash of hot sauce or spicy Rotel.
Conclusion
This Crockpot Chicken Spaghetti is one of those dependable recipes I keep in my rotation. It’s comforting, easy to make, and packed with creamy, cheesy flavor. Whether I’m feeding the family or just want something satisfying at the end of a long day, this dish never disappoints. I hope it becomes a favorite in your kitchen too.
📖 Recipe:
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Crockpot Chicken Spaghetti
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Diet: Low Lactose
Description
Creamy, cheesy, and full of flavor, this Crockpot Chicken Spaghetti is a comforting slow cooker meal made with tender shredded chicken, spaghetti, cheddar cheese, sour cream, and Rotel tomatoes. Perfect for busy nights and family dinners.
Ingredients
2 large chicken breasts
1 can (10.5 oz) cream of chicken soup
1 can (10 oz) Rotel diced tomatoes with green chilies
1/2 cup chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
8 oz spaghetti, broken in half
1 1/2 cups shredded cheddar cheese
1/2 cup sour cream
Fresh parsley (optional, for garnish)
Instructions
- Place the chicken breasts in the bottom of the crockpot.
- Pour in the cream of chicken soup, Rotel tomatoes, chicken broth, garlic powder, onion powder, salt, and pepper.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
- Remove the chicken and shred it using two forks, then return it to the crockpot.
- Add the uncooked spaghetti and stir everything together, ensuring the noodles are mostly submerged.
- Cover and cook on high for another 20–30 minutes, until the pasta is tender.
- Stir in the shredded cheddar cheese and sour cream until everything is melted and creamy.
- Garnish with fresh parsley if desired and serve hot.
Notes
Swap cheddar for a Mexican blend or Monterey Jack for a flavor variation.
Use hot Rotel or a dash of cayenne for extra spice.
Frozen veggies like peas, corn, or bell peppers can be added with the pasta.
Rotisserie chicken can be used to save time—add it when the pasta goes in.
Add a splash of broth or milk when reheating to restore creaminess.
Freezes well for up to 2 months—cool completely before freezing.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
