There’s something magical about coming home to the smell of creamy, cheesy chicken filling the kitchen. On busy days, I love knowing dinner is already waiting. This Easy Crockpot Chicken Spaghetti makes that kind of comfort possible without lifting more than a spoon.
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Why You’ll Love This Easy Crockpot Chicken Spaghetti
This creamy crockpot meal checks all the boxes: quick prep, cozy flavors, and family-approved comfort. It’s a simple dump-and-go recipe that cooks low and slow until the chicken melts into tender perfection. Velveeta and Rotel blend together for a sauce that’s both creamy and gently spicy. It’s the kind of dish that brings everyone to the table smiling.
Ingredients You’ll Need
Core Ingredients
- 1 lb boneless skinless chicken breasts (450g)
- 1 (10.5 oz) can cream of chicken soup
- 1 (10 oz) can Rotel (diced tomatoes and green chilies)
- 8 oz Velveeta cheese (cubed)
- 1/2 cup chicken broth
- 8 oz spaghetti noodles
- Optional toppings: shredded cheddar cheese, chopped parsley
Optional Add-Ins
You can toss in sliced bell peppers or mushrooms for extra flavor. If you like heat, try Hot Rotel or a sprinkle of crushed red pepper flakes. For extra creaminess, swap Velveeta with cream cheese or add a handful of shredded cheddar before serving.
How To Make Crockpot Chicken Spaghetti (Step-by-Step)
Step 1 – Load the Crockpot
Place the chicken breasts in your crockpot. Add the cream of chicken soup, Rotel, Velveeta cubes, and chicken broth. Give everything a gentle stir to combine.
Step 2 – Slow Cook Until Tender
Cover and cook on LOW for 6 hours or HIGH for 3 hours. The sauce will melt and the chicken will become tender enough to shred easily.
Step 3 – Shred & Add Pasta
Once cooked, remove the chicken and shred it using two forks. Break spaghetti noodles in half and add them into the crockpot. Return the shredded chicken, then stir to coat everything well.
Step 4 – Serve & Enjoy
Cook on HIGH for 30–45 minutes, stirring once or twice until the noodles are tender. When done, mix again so the sauce coats every strand. Top with cheddar cheese and parsley if you’d like. Then, scoop up a bowl and breathe in that creamy aroma.
Expert Tips for Perfect Results
- Break spaghetti noodles before adding for easy mixing
- Velveeta keeps the sauce creamy; cream cheese works too
- Add more broth if you prefer a looser texture
- For flavor variety, mix in veggies or spice it up with red pepper flakes
Storage & Reheating Tips
Store leftovers in airtight containers in the fridge for up to 3 days. When reheating, add a splash of broth or milk to bring back creaminess. You can warm it on the stovetop or microwave it in short bursts, stirring in between. Avoid overcooking to keep the noodles from getting mushy.
Recipe FAQs
Can I use other cheeses instead of Velveeta?
Yes! Cream cheese gives a tangy richness, and shredded cheddar works for a more classic cheesy flavor. You can even mix both for a deeper taste.
How can I prevent soggy pasta?
Add the spaghetti later in the cooking process. Let it cook only until just tender before serving. This keeps it firm and perfectly coated in sauce.
Can I use cooked chicken instead?
Definitely. Add cooked or leftover chicken near the end of the cooking time so it warms through without drying out.
Easy Crockpot Chicken Spaghetti Recipe Card
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Easy Crockpot Chicken Spaghetti | Creamy Slow Cooker Comfort
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
Description
A creamy, cheesy, and comforting crockpot meal made with chicken, Rotel, and Velveeta cheese. A dump-and-go recipe perfect for busy weeknights.
Ingredients
1 lb boneless skinless chicken breasts
1 (10.5 oz) can cream of chicken soup
1 (10 oz) can Rotel (diced tomatoes and green chilies)
8 oz Velveeta cheese (cubed)
1/2 cup chicken broth
8 oz spaghetti noodles
Optional toppings: shredded cheddar cheese, chopped parsley
Instructions
1. Place chicken breasts into the crockpot.
2. Add cream of chicken soup, Rotel, Velveeta cubes, and chicken broth.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
4. Remove chicken and shred with two forks.
5. Add uncooked spaghetti noodles to the crockpot.
6. Return shredded chicken and stir to coat noodles evenly.
7. Cover and cook on HIGH for 30–45 minutes, stirring once or twice, until noodles are tender.
8. Stir well, then top with shredded cheddar cheese and parsley before serving.
Notes
Break spaghetti noodles in half before adding for easier mixing.
Velveeta cheese ensures a creamy consistency, but cream cheese can be used as a substitute.
You can add vegetables like bell peppers or mushrooms for extra flavor.
Adjust broth depending on how creamy or thick you prefer the dish.
Make it spicy by using Hot Rotel or adding crushed red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Slow Cooker Recipes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 5g
- Sodium: 1190mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 130mg
More Such Recipes
If this creamy crockpot spaghetti made you smile, you’ll also love these:
- Creamy Crockpot Chicken and Dumplings for Busy Weeknights
- Flavor-Packed Spicy Chicken Recipes for Dinner
- Super Easy Chicken Lo Mein in One Pan
- Delicious Creamy Tomato Ground Beef Orzo
- Simple and Quick Sausage Pesto Pasta Delight
- Easy Crockpot Steak Bites with Garlic Butter
Final Thoughts
This Easy Crockpot Chicken Spaghetti is pure weeknight happiness. It’s creamy, cozy, and made for those days when life feels too busy to cook. Yet, it still tastes like something you spent all afternoon on.
If you make it, share your thoughts or photos on Pinterest or join the conversation on Facebook. I’d love to see how it turns out in your kitchen.