I’ve got to tell you, this creamy crockpot chicken spaghetti is the kind of dinner that makes you feel like you’re cheating—because it’s that easy, but it tastes like you put way more effort into it. It’s cozy, comforting, and full of flavor, and honestly, I’ve lost count of how many times it’s saved me on a busy weeknight. The best part? It all happens in the crockpot, so you can basically set it, forget it, and go about your day while your kitchen smells like a dream.
The first time I made this, it was one of those days where I was juggling a million things, and I didn’t have the energy for some elaborate dinner. But we still wanted something that felt satisfying, you know? And creamy chicken spaghetti—well, it checks all the boxes. There’s tender chicken, al dente pasta, and a sauce that’s so creamy and cheesy it could practically be soup.
Oh, and did I mention the prep takes less than 10 minutes? Seriously, this is one of those recipes you’ll end up memorizing after a couple of times because it’s that simple.
Let’s talk ingredients:
- 1 pound boneless, skinless chicken breasts (You could use thighs if you prefer—totally up to you!)
- 1 can (10.5 oz) cream of chicken soup (I usually go for the low-sodium version, but you do you.)
- 1 can (10 oz) Rotel tomatoes (These give it a little kick—if you’re not into spicy, grab the mild version.)
- 1 cup chicken broth (This helps make that sauce extra luscious.)
- 1 package (8 oz) cream cheese (This is the magic ingredient that makes everything silky smooth.)
- 2 cups shredded cheddar cheese (Or any cheese you love. I won’t judge if you add extra.)
- 12 oz spaghetti (Break it in half so it fits in the crockpot better. Trust me, you’ll thank me later.)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Optional toppings: fresh parsley, extra cheese (because why not?), or crushed red pepper flakes for some heat.
Here’s how it all comes together:
- Start with the chicken. Toss the chicken breasts (or thighs) into the crockpot. Season them generously with the garlic powder, onion powder, salt, and pepper. You want to give them some love here—this is the base flavor for the whole dish. (Souce: Ineskohl.info)
- Add your liquids. Pour the chicken broth, cream of chicken soup, and Rotel tomatoes (juice and all) over the chicken. This is going to be your sauce, and it’s going to get all bubbly and delicious as it cooks.
- Cook it low and slow. Set your crockpot to low for 6 hours (or high for 3-4 hours if you’re in a rush). The chicken will become so tender it practically falls apart when you touch it.
- Shred the chicken. About 30 minutes before the end of your cooking time, go ahead and shred the chicken right in the crockpot using two forks. It should come apart super easily—no elbow grease needed.
- Get that sauce going. Now comes the creamy part. Drop in your cream cheese and shredded cheddar, then give everything a good stir. The cheese will melt into the sauce and thicken it up. (Side note: If the sauce looks a little thin at first, don’t panic—it’ll thicken as it sits.)
- Add the spaghetti. Break the spaghetti in half and toss it into the crockpot. Stir it around so it’s completely coated in that dreamy sauce, then cover and let it cook for another 20-30 minutes. Keep an eye on it here—stir it a couple of times so the pasta doesn’t clump together.
- Serve and enjoy. Once the pasta is tender and everything’s creamy and mixed together, you’re ready to eat! Top with parsley, extra cheese, or a little sprinkle of red pepper flakes if you like some heat.
Tips for Success:
- Pasta perfection: Keep an eye on the spaghetti while it’s cooking in the crockpot. Depending on the brand and thickness of your spaghetti, the timing might vary slightly. Just stir it a couple of times, and don’t worry—it won’t overcook in that short time.
- Need more sauce? If you like things extra saucy, add a splash of milk or more broth when you toss the spaghetti in.
- Make it your own: This recipe is super flexible. You can throw in some spinach or sautéed mushrooms if you want to sneak in more veggies. Or, if you’re feeling fancy, a handful of fresh basil at the end would be amazing.
And that’s it—dinner is served! This crockpot chicken spaghetti is creamy, cheesy, and pure comfort in a bowl. Perfect for busy weeknights, lazy weekends, or whenever you need something that feels like a hug in food form.
Give it a try, and let me know how it turns out! Oh, and don’t be surprised if this quickly becomes one of your go-to recipes.
