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Crock Pot Chicken Spaghetti

Crock Pot chicken spaghetti with a Rotel-spiked, velvety cream cheese sauce and tender shredded chicken. Slow-cook the chicken until fork-tender, then toss with al dente spaghetti until every strand is coated and cheesy.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Base
  • 2 lb boneless, skinless chicken breasts
  • 1 can (10 oz) Rotel diced tomatoes and green chiles, undrained
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of mushroom soup
  • 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
Finishing
  • 8 oz cream cheese, cubed and softened
  • 2 cup shredded sharp cheddar cheese
  • 12 oz spaghetti, cooked and drained
Optional Garnish
  • 1 fresh parsley, chopped
  • 1 extra shredded cheddar

Equipment

  • 1 crock pot

Method
 

Slow-cook the chicken and sauce
  1. Add the boneless, skinless chicken breasts to the bottom of the crock pot in a single layer.
  2. In a bowl, whisk together Rotel diced tomatoes and green chiles, cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, onion powder, smoked paprika, salt, and black pepper until combined, then pour over the chicken.
  3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is fork-tender and cooked through.
Make the sauce silky and add the cheese
  1. Remove the chicken, shred with two forks, and return the shredded chicken to the crock pot.
  2. Add the cream cheese, cubed and softened, to the hot mixture and stir until fully melted and the sauce is smooth and silky, about 10–15 minutes on HIGH with the lid off.
  3. Stir in the shredded sharp cheddar cheese until melted and incorporated.
Cook spaghetti and toss
  1. Cook the spaghetti in salted boiling water until al dente, then drain well.
  2. Add the cooked and drained spaghetti directly to the crock pot and toss until every strand is coated in sauce.
  3. Taste and adjust seasoning, then serve hot with fresh parsley and extra shredded cheddar if desired.

Notes

For the smoothest sauce, add the cream cheese only after shredding so it melts evenly into the hot liquid. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently in the microwave or on LOW until hot. Freezing is not recommended because pasta can soften after thawing. For a lighter option, use reduced-fat cream cheese and reduced-fat cheddar while keeping the same method.