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Crockpot Chicken Spaghetti

Say goodbye to dinner dilemmas with this incredible Crockpot Chicken Spaghetti recipe! This dish is a creamy, cheesy, and incredibly easy-to-make one-pot wonder that delivers maximum flavor with minimal effort, making it the perfect family-friendly meal for busy weeknights.
Print Recipe
Prep Time 0 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 30 minutes
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lbs boneless, skinless chicken breasts Cut into 1-inch cubes for even cooking.
  • 1 (10.75 oz) can condensed cream of mushroom soup Do not dilute.
  • 1 (10.75 oz) can condensed cream of chicken soup Do not dilute.
  • 1 (10 oz) can Rotel diced tomatoes with green chilies Undrained, for a hint of spice and tang.
  • 1 (5.2 oz) box Velveeta cheese Cut into 1-inch cubes for easy melting.
  • 1 cup chicken broth Low sodium preferred, to control saltiness.
  • 1 medium onion Finely chopped.
  • 1 green bell pepper Diced.
  • 2 cloves garlic Minced.
  • 8 oz spaghetti Broken into thirds.
  • 1 tsp dried Italian seasoning Or a blend of oregano, basil, and thyme.
  • ½ tsp salt To taste.
  • ¼ tsp black pepper Freshly ground, to taste.
  • 1 cup shredded cheddar cheese For topping (optional, but highly recommended!).
  • Fresh parsley or green onions Chopped, for garnish (optional).

Equipment

  • Slow cooker (crockpot)

Method
 

  1. Lightly grease the inside of your slow cooker with cooking spray to prevent sticking and make cleanup easier.
  2. Add the cubed chicken breasts, condensed cream of mushroom soup, condensed cream of chicken soup, undrained Rotel, cubed Velveeta, chicken broth, chopped onion, diced green bell pepper, minced garlic, Italian seasoning, salt, and black pepper to the prepared slow cooker.
    1 1/2 lbs boneless, skinless chicken breasts, 1 (10.75 oz) can condensed cream of mushroom soup, 1 (10.75 oz) can condensed cream of chicken soup, 1 (10 oz) can Rotel diced tomatoes with green chilies, 1 (5.2 oz) box Velveeta cheese, 1 cup chicken broth, 1 medium onion, 1 green bell pepper, 2 cloves garlic, 1 tsp dried Italian seasoning, ½ tsp salt, ¼ tsp black pepper
  3. Stir all the ingredients together thoroughly until everything is well combined and the Velveeta is somewhat distributed. Don't worry if it's not fully melted yet.
  4. Cover the slow cooker and cook on **low for 3 to 4 hours**, or on **high for 2 to 3 hours**, until the chicken is cooked through and easily shredded. The cooking time will vary depending on your slow cooker, so keep an eye on it.
  5. Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir it back into the creamy sauce.
  6. Break the spaghetti noodles into thirds and add them to the slow cooker. Submerge the noodles as much as possible in the sauce. If the sauce seems too thick, you can add another ¼ to ½ cup of chicken broth to help cook the pasta.
    8 oz spaghetti
  7. Cover and continue to cook on **high for another 20 to 30 minutes**, or until the spaghetti is tender and cooked al dente. Stir occasionally during this time to prevent the noodles from sticking together.
  8. Once the spaghetti is cooked, give everything a final stir. If desired, sprinkle the shredded cheddar cheese over the top, cover, and let it melt for 5-10 minutes, or until bubbly and melted.
    1 cup shredded cheddar cheese
  9. Ladle the Crockpot Chicken Spaghetti into bowls. Garnish with fresh parsley or green onions, if using. Serve hot and enjoy!
    Fresh parsley or green onions

Notes

Achieving Crockpot Chicken Spaghetti perfection is easier than you think with these expert tips:
  • **Don't Overcook the Chicken:** While the crockpot is forgiving, cooking the chicken for too long before adding the pasta can make it dry. Aim for just cooked through and easily shreddable.
  • **Break Spaghetti Evenly:** Breaking the spaghetti into thirds ensures it cooks more evenly and is easier to stir and serve. Whole strands can become a tangled mess in the slow cooker.
  • **Submerge Pasta Fully:** After adding the spaghetti, make sure to submerge it as much as possible in the liquid. This is crucial for even cooking. If it seems too dry, a splash of extra chicken broth can help.
  • **Stir Occasionally After Adding Pasta:** To prevent the spaghetti from sticking together or to the bottom of the slow cooker, give it a good stir every 10-15 minutes during its cooking phase.
  • **Customize Your Spice Level:** The Rotel provides a mild kick. If you prefer more heat, add a pinch of red pepper flakes with the initial ingredients. For less heat, drain the Rotel before adding.
  • **Cheese Substitutions:** If Velveeta isn't your preference, you can experiment with a combination of cream cheese and shredded cheddar or Monterey Jack for a similar creamy texture, though the flavor will be slightly different.
  • **Add Veggies:** Feel free to sneak in other vegetables like diced carrots, celery, or frozen peas during the last hour of cooking to boost nutrition and flavor.
  • **Don't Forget the Garnish:** A sprinkle of fresh parsley or green onions at the end not only adds a pop of color but also a fresh herbaceous note that brightens the dish.
Proper storage and reheating ensure your Crockpot Chicken Spaghetti remains delicious for future meals.
  • **Storage:** Once cooled to room temperature, transfer any leftover Crockpot Chicken Spaghetti to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. This dish also freezes well; portion it into freezer-safe containers or bags and freeze for up to 2-3 months.
  • **Reheating (from Refrigerator):** For best results, reheat individual portions in the microwave until heated through, stirring halfway. You might need to add a splash of chicken broth or milk to loosen the sauce as it can thicken in the fridge. Alternatively, reheat larger portions gently in a pot on the stovetop over medium-low heat, stirring frequently and adding liquid as needed, until hot.
  • **Reheating (from Freezer):** Thaw frozen Crockpot Chicken Spaghetti overnight in the refrigerator before reheating. Once thawed, follow the reheating instructions for refrigerated leftovers. For a quicker option, you can reheat directly from frozen in the microwave, using shorter intervals and stirring frequently, until thoroughly heated. Again, a little liquid may be needed to restore the sauce's consistency.
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