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Creamy Crockpot Chicken Spaghetti

A comforting and creamy chicken spaghetti dish made in a Crockpot, featuring tender chicken, creamy soups, and melted cheese, perfect for family dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 580
Ingredients Method Notes

Ingredients
  

For the sauce
  • 1 can Cream of chicken soup Forms the creamy base
  • 1 can Cream of mushroom soup Adds depth of flavor and texture
  • 1 can Rotel diced tomatoes with chilies Provides heat and color
  • 8 oz Cream cheese Cubed for melting into the sauce
  • 1 tbsp Italian seasoning For added flavor
For the chicken and pasta
  • 2 lbs Boneless skinless chicken breasts Main protein that becomes tender during cooking
  • 12 oz Spaghetti To soak up the sauce
  • 2 cups Shredded mozzarella cheese Melted into the dish for creaminess
  • 1 cup Shredded cheddar cheese For rich flavor

Method
 

Preparation
  1. Lightly spray the inside of the Crock Pot with non-stick cooking spray.
  2. Pour in the cream of chicken soup and cream of mushroom soup, stirring until combined.
  3. Stir in the un-drained Rotel, cubed cream cheese, and Italian seasoning until well mixed.
  4. Place the chicken breasts into the sauce, pressing them down to submerge them.
Cooking
  1. Cover and cook on LOW for 4 hours, until the chicken is tender.
  2. About 15 minutes before the chicken is done, boil the spaghetti according to package directions until al dente, then drain and set aside.
  3. Remove the chicken breasts, shred using two forks, and return to the Crock Pot.
  4. Add the drained spaghetti to the Crock Pot, stirring well to coat the noodles.
  5. Fold in the shredded mozzarella and cheddar blends.
  6. Cover again and cook on LOW for an additional 30 minutes, until the cheese is melted and everything is creamy.
Serving
  1. Scoop into bowls and enjoy the comforting flavors.

Notes

Don’t overcrowd the pot for even cooking. Bring chicken to room temperature for best results. Use a meat thermometer to check for a perfect internal temperature of 165°F (74°C). Refrigerate leftovers for up to 3 days or freeze for up to 3 months.