Description
This creamy crockpot chicken spaghetti is a comforting, cheesy one-pot meal perfect for busy weeknights. Tender chicken breasts cook slowly with creamy soups, diced tomatoes with green chilies, and spices, then get shredded and combined with cream cheese and cheddar. Cooked spaghetti is stirred in last to create a rich, flavorful dish that’s family-friendly and reheats beautifully.
Ingredients
Scale
Chicken and Soup Mixture
- 1 pound boneless skinless chicken breasts
- 10.5 ounces cream of chicken soup
- 10.5 ounces cream of mushroom soup
- 1 cup chicken broth
- 1 (10-ounce) can diced tomatoes with green chilies (like Rotel), undrained
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- Salt to taste
Cheese and Pasta
- 8 ounces cream cheese, cubed
- 2 cups shredded cheddar cheese, divided
- 12 ounces uncooked spaghetti
Garnish
- Chopped parsley (optional)
Instructions
- Prepare Crockpot Mixture: Place the chicken breasts at the bottom of the crockpot. Add the cream of chicken soup, cream of mushroom soup, chicken broth, diced tomatoes with green chilies, garlic powder, onion powder, paprika, black pepper, and salt. Gently stir to combine everything.
- Cook Chicken: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked and tender.
- Shred Chicken: Remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken back to the crockpot.
- Add Cream Cheese and Cheddar: Stir in the cubed cream cheese and 1½ cups of shredded cheddar cheese into the crockpot. Mix until the cheeses are melted and the sauce is smooth and creamy.
- Cook Spaghetti: While the cheese melts, cook the spaghetti according to package instructions until al dente. Drain thoroughly.
- Combine Pasta and Sauce: Add the cooked spaghetti to the crockpot and stir well to evenly coat the noodles with the creamy chicken mixture.
- Melt Remaining Cheese: Sprinkle the remaining ½ cup shredded cheddar cheese on top. Cover and cook for another 5–10 minutes to melt the cheese completely.
- Serve: Garnish with chopped parsley if desired and serve the creamy chicken spaghetti warm.
Notes
- You can swap out cream of mushroom soup for more cream of chicken soup for a milder flavor.
- Using rotisserie chicken is a great time saver, reducing overall cook time.
- This dish reheats very well, making it excellent for leftovers.
