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Crock Pot Chicken Spaghetti

Crock pot chicken spaghetti with a rich cheesy tomato cream sauce and fork-tender chicken. Spaghetti cooks al dente in salted water, then finishes in the slow cooker so it absorbs the sauce without getting mushy.
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Prep Time 15 minutes
Cook Time 4 hours 25 minutes
Total Time 4 hours 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Sauce
  • 2 lb boneless, skinless chicken breasts
  • 1 cream of mushroom soup
  • 1 cream of chicken soup
  • 1 can (10 oz) Rotel diced tomatoes & green chiles (undrained)
  • 1 cup chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp black pepper
  • 0.5 tsp salt
To Finish
  • 12 oz spaghetti
  • 2 cup shredded sharp cheddar cheese
  • 1 cup shredded Velveeta or mozzarella
  • 2 tbsp butter
  • 0.25 fresh parsley for garnish (optional)

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Make the sauce and slow-cook the chicken
  1. Place the boneless, skinless chicken breasts in the bottom of your crock pot in a single layer.
  2. Whisk together the cream of mushroom soup, cream of chicken soup, Rotel diced tomatoes & green chiles (undrained), chicken broth, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.
  3. Pour the sauce mixture evenly over the chicken so it is fully coated.
  4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is fork-tender and shreds easily (liquid should be simmering gently).
  5. Remove the chicken and shred it using two forks, then return the shredded chicken to the crock pot and stir to combine with the sauce.
Cook spaghetti and melt the cheeses
  1. Cook the spaghetti in a large pot of salted boiling water for 2 minutes less than package directions, until it is al dente (it should still have some bite).
  2. Drain the spaghetti and toss with the butter so it stays coated and glossy.
  3. Add the spaghetti to the crock pot and stir everything together until well combined (the sauce should coat the noodles).
  4. Sprinkle the shredded sharp cheddar cheese and the shredded Velveeta or mozzarella over the top, cover, and cook on HIGH for 15–20 minutes until the cheese is fully melted and saucy.
  5. Stir once more, taste and adjust salt if needed, garnish with fresh parsley for garnish (optional), and serve hot directly from the crock pot.

Notes

For best texture, undercook the spaghetti by 2 minutes so it finishes soaking up sauce in the crock pot instead of turning soft. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stovetop or microwave with a splash of chicken broth if needed. Freezing is not recommended because the pasta and cheeses can break down after thawing. For a lower-fat option, use reduced-fat cheese or part-skim mozzarella/Velveeta while keeping the same sauce ratio.