If there’s one thing I absolutely love about dinner time, it’s when I can throw a handful of ingredients into the crockpot, walk away, and come back to a warm, comforting, delicious meal that tastes like I spent hours in the kitchen. That’s exactly what you get with this Creamy and Cheesy Crockpot Chicken Spaghetti—a rich, velvety, flavor-packed dish that hits all the right notes of comfort food.
This recipe checks all the boxes: tender shredded chicken, gooey melted cheese, a creamy tomato-based sauce with a little kick from the Rotel, and perfectly cooked spaghetti to soak it all up. And the best part? It practically makes itself.
I first tried this when my kids were in the middle of sports season chaos—between practices, homework, and trying to squeeze in dinner before 8 PM, I needed something easy but filling. Now, it’s one of our go-to meals for busy nights or when we just want something cozy and indulgent without a lot of fuss.
Let’s dive into the first part of this easy, cheesy crockpot dinner that’ll have your whole family asking for seconds.
Ingredients You’ll Need
Here’s everything you’ll need to make this creamy and comforting chicken spaghetti:
For the chicken and sauce:
2 boneless, skinless chicken breasts
1 can (10.5 oz) cream of chicken soup
1 can (10 oz) Rotel (diced tomatoes with green chilies), undrained
1 block (8 oz) cream cheese, cubed
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
For the pasta:
12 oz spaghetti
Water for boiling
Salt for pasta water
STEP 1: Load the Crockpot with Chicken and Sauce Ingredients
To start, grab your slow cooker and place the chicken breasts in the bottom. Sprinkle them with the garlic powder, onion powder, salt, and pepper. Don’t worry about being super precise here—just make sure both sides of the chicken are well seasoned.
Next, pour the can of cream of chicken soup right over the chicken. No need to dilute it—just spoon it out straight from the can. Then, open your Rotel (don’t drain it!) and pour that in too. The tomatoes and green chilies add so much flavor, and that little bit of heat is just the right touch to balance the richness of the cheese and cream.
Finally, cube up your cream cheese and scatter it over the top. This is going to slowly melt down during cooking and create that signature creamy texture.
STEP 2: Slow Cook Until Tender and Shred the Chicken
Now that everything’s layered in, put the lid on your crockpot and set it to cook. If you’ve got time to let it go low and slow, cook it on low for 6 hours. If you’re in more of a hurry (like I often am), high for 3 to 4 hours will do the trick.
You’ll know it’s ready when the chicken is fork-tender and cooked all the way through. At this point, use two forks to shred the chicken directly in the crockpot. It should come apart easily and mix right into that dreamy sauce forming from the soup, cream cheese, and Rotel.
Give it a good stir to combine everything well. Don’t worry if it looks a little loose at this point—it’ll thicken up nicely once you add the cheese and spaghetti.
STEP 3: Stir in the Shredded Cheese
Once your chicken is shredded and stirred in, it’s time for the cheesy magic.
Add the shredded cheddar and mozzarella straight into the crockpot. Stir everything together and let the heat of the slow cooker melt the cheese until the sauce is smooth, creamy, and absolutely irresistible. This takes just a few minutes, but it’s worth stirring occasionally to make sure everything is fully melted and incorporated.
I like to give it a little taste test here—this is when I might adjust the salt or add a pinch of black pepper if needed.
Mix It All Together and Make It Your Own
We’ve already slow-cooked that juicy chicken and stirred it into a rich, cheesy sauce—but now it’s time to bring everything together and turn it into a full-blown comfort food masterpiece. In this part, I’ll walk you through cooking the pasta, combining it with the creamy chicken mixture, and share some of my favorite tips and simple variations to help you make this dish perfect for your family’s taste.
Let’s finish strong!
STEP 4: Boil the Spaghetti Until Al Dente
While the cheese is melting into the sauce (and making your kitchen smell amazing), go ahead and bring a big pot of salted water to a boil. I always add a generous pinch of salt here—it really helps season the pasta from the inside out.
Add in your 12 oz of spaghetti and cook it according to the package directions until it’s just al dente. This means the pasta should be cooked through but still have a tiny bit of bite to it. Since it’s going to sit in the hot sauce for a few minutes, we don’t want it to get mushy.
Once it’s done, drain the spaghetti well and set it aside for just a moment.
STEP 5: Add the Pasta to the Crockpot and Stir It All Together
Now comes the best part—bringing it all together.
Add the cooked spaghetti directly into the crockpot with the creamy chicken and cheese mixture. Use tongs or a large spoon to gently stir everything until the spaghetti is completely coated in that luscious sauce. It might seem like a lot of sauce at first, but trust me, the pasta soaks it up just enough to keep everything perfectly creamy without drying out.
At this point, I like to pop the lid back on and let everything sit in the warm crockpot for 5 to 10 minutes. This gives the flavors time to come together and lets the spaghetti absorb some of that saucy goodness.
Tips for the Creamiest, Most Flavorful Chicken Spaghetti
If you want to elevate this dish even more (without making it complicated), here are a few simple tips and optional add-ins:
Use fresh shredded cheese: Pre-shredded cheese has anti-caking agents that can affect how smoothly it melts. If you have the time, shredding it yourself from a block gives the creamiest result.
Add a little heat: If your family loves spice, swap in Hot Rotel or stir in some diced jalapeños or a few dashes of hot sauce.
Include some veggies: Stir in sautéed mushrooms, diced bell peppers, or spinach right before adding the pasta to sneak in a few veggies. They add great texture and flavor.
Try smoked paprika or bacon: For an extra depth of flavor, a pinch of smoked paprika or a handful of cooked, crumbled bacon added just before serving takes this to a whole new level.
Make it ahead: This dish is very make-ahead friendly. You can store it in the fridge and reheat it later. Just add a splash of milk or chicken broth when reheating to loosen the sauce.
Why This Recipe Works So Well
There are a lot of slow cooker meals out there, but this one really shines because of its balance. The cream cheese and soup create the silky base, the Rotel adds just enough zing without overpowering, and the combo of cheddar and mozzarella brings in that perfect cheesy stretch and flavor.
Plus, it’s one of those meals that tastes even better the next day. Leftovers don’t dry out or lose flavor—they stay creamy and satisfying. It’s great for lunch, potlucks, or freezing for later if you’ve got extras (although in my house, there usually aren’t any!).
FAQ and Final Thoughts
By now, your kitchen probably smells incredible, and you’re just about ready to dig into a plate of this creamy, cheesy crockpot chicken spaghetti. But before you do, I want to make sure you have everything you need to make this recipe a complete success.
In this final section, I’m answering a few of the most frequently asked questions I’ve gotten over time about this dish—things like swaps, reheating tips, and how to make it fit your family’s needs. After that, we’ll wrap things up with a few final thoughts and encouragement to try this cozy classic for yourself.
Frequently Asked Questions
1. Can I use cooked or rotisserie chicken instead of raw chicken breasts?
Absolutely! If you already have cooked chicken on hand (like a store-bought rotisserie chicken), just skip the first step and stir the shredded chicken in after melting the cream cheese and combining the soup and Rotel. Let it simmer on low in the crockpot for 1–2 hours to let the flavors meld.
2. Can I substitute the cream of chicken soup with something else?
Yes, you can use cream of mushroom or cream of celery soup if you prefer. You can also make a homemade version with butter, flour, chicken broth, and milk if you want a cleaner option.
3. What if I don’t like Rotel or can’t find it?
If Rotel isn’t your thing, you can substitute it with a can of diced tomatoes and add a small can of green chilies separately—or skip the chilies altogether for a milder flavor.
4. How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, warm it in the microwave or on the stovetop with a splash of milk or chicken broth to bring back the creamy consistency.
5. Can I freeze this dish?
Yes! It freezes surprisingly well. Let it cool completely before transferring to a freezer-safe container. When ready to reheat, thaw overnight in the fridge and warm it up slowly, again adding a little milk or broth to loosen the sauce.
6. Can I use a different type of pasta?
Definitely. Spaghetti works best for that classic texture, but you can use fettuccine, linguine, or even short pastas like penne or rotini. Just adjust the boiling time according to the pasta you use.
7. Is this recipe spicy?
Not really. The Rotel adds a mild kick, but it’s pretty tame. If you’re sensitive to spice, you can use mild Rotel or plain diced tomatoes. Want more heat? Try hot Rotel, cayenne, or diced jalapeños.
Final Thoughts: Why You’ll Keep Coming Back to This Recipe
This Creamy and Cheesy Crockpot Chicken Spaghetti is one of those meals that feels like a warm hug in a bowl. It’s simple enough to make on a busy weeknight, yet comforting and rich enough to serve when you’ve got friends or family over for dinner. Plus, the slow cooker does most of the work for you, which is always a win in my book.
It’s easy to customize, makes great leftovers, and it’s picky-eater approved (which I know from experience). Whether you’re making it for the first time or adding it to your regular rotation, this recipe is one you’ll find yourself coming back to again and again.
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Creamy and Cheesy Crockpot Chicken Spaghetti
Description
This creamy and cheesy crockpot chicken spaghetti is the ultimate comfort food—rich, satisfying, and packed with flavor. It’s a perfect weeknight dinner that practically cooks itself in the slow cooker, combining tender shredded chicken, a creamy cheese sauce, and perfectly cooked spaghetti for a delicious meal the whole family will love.
Ingredients
For the chicken and sauce:
2 boneless, skinless chicken breasts
1 can (10.5 oz) cream of chicken soup
1 can (10 oz) Rotel (diced tomatoes with green chilies), undrained
1 block (8 oz) cream cheese, cubed
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
For the pasta:
12 oz spaghetti
Water for boiling
Salt for pasta water
Instructions
Place the chicken breasts in the crockpot and season with garlic powder, onion powder, salt, and pepper. Pour the cream of chicken soup and Rotel over the top.
Add the cubed cream cheese on top of the mixture. Cover and cook on low for 6 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
Once the chicken is cooked, shred it directly in the crockpot using two forks. Stir well to combine with the melted cream cheese and tomatoes.
Add the shredded cheddar and mozzarella cheese to the mixture and stir until the cheeses are fully melted and the sauce is creamy.
While the cheese melts, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
Add the cooked spaghetti to the crockpot and mix everything together until the pasta is evenly coated with the creamy, cheesy sauce.
Let it sit for 5-10 minutes with the lid on to absorb flavors before serving hot.
Notes
For extra depth of flavor, add a pinch of smoked paprika or a handful of cooked, crumbled bacon just before serving. If you prefer a spicier version, use hot Rotel or add chopped jalapeños. This recipe can also be made ahead and reheated, though you may need to add a splash of milk to loosen the sauce.
