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Crockpot Chicken Spaghetti

Crockpot chicken spaghetti with creamy cheesy sauce and tender shredded chicken—slow cooked for an easy weeknight comfort dinner. Stir in cooked spaghetti and cheddar right at the end for a melty, evenly coated finish.
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Prep Time 15 minutes
Cook Time 6 hours 50 minutes
Total Time 7 hours 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 2 lb boneless skinless chicken breasts
Creamy base
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10 oz) diced tomatoes with green chilies
  • 8 oz cream cheese softened
  • 2 cup chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 0.5 tsp paprika
  • 0.5 tsp black pepper
Pasta and topping
  • 12 oz spaghetti, cooked and drained
  • 2 cup shredded cheddar cheese
  • 2 tbsp chopped parsley

Equipment

  • 1 Dutch oven

Method
 

Load the slow cooker
  1. Place the chicken breasts in the crockpot.
  2. Add cream of chicken soup, diced tomatoes, cream cheese, chicken broth, garlic powder, onion powder, Italian seasoning, paprika, and black pepper to the crockpot.
Slow cook
  1. Cover and cook on LOW for 6–7 hours, or HIGH for 3–4 hours, until the chicken is tender (visual cue: sauce looks bubbling at the edges and chicken easily shreds).
Shred and smooth the sauce
  1. Remove the chicken and shred with two forks.
  2. Return the shredded chicken to the crockpot and stir until the sauce is smooth and creamy (visual cue: no visible cream cheese streaks).
Finish with pasta and cheese
  1. Add the cooked spaghetti and shredded cheddar cheese to the crockpot and stir until evenly coated (visual cue: pasta looks glossy with sauce).
  2. Cover and cook for 10–15 minutes until the cheese is melted (visual cue: sauce thickens and turns fully melted and smooth).
  3. Garnish with chopped parsley.
  4. Serve hot.

Notes

Pro tip: Soften the cream cheese so it melts smoothly without lumps. Refrigerate leftovers in a sealed container for up to 3–4 days; reheat in the microwave or on the stovetop with a splash of chicken broth. Freezing is not recommended because spaghetti can soften after thawing. For a lower-carb option, swap in zucchini noodles or cauliflower rice for the spaghetti.