Creamy Slow Cooker Chicken Spaghetti made with chicken breasts, cream soups, Rotel tomatoes, cream cheese, and two kinds of cheese. Cozy, easy, and irresistible!
Ever have those days where you’re so wiped out, cooking feels like climbing a mountain? That’s exactly where this recipe came in and saved my sanity.
A few months ago, life was chaotic (isn’t it always?), and my brain was fried. Work deadlines, a pile of laundry taller than my kid, and everyone asking, “What’s for dinner?” on repeat. I needed something cozy but low-effort—like a meal that practically made itself. Enter: this Slow Cooker Chicken Spaghetti.
I tossed the ingredients into the crockpot, hoping for the best. The house smelled amazing by the time dinner rolled around—cheesy, creamy, all kinds of inviting. My husband even peeked in and said, “What is that?!” Spoiler alert: Plates were licked clean, and now it’s in our dinner rotation for good.
Trust me, if you need a comfort meal without the hassle, this is it.
Why You’ll Love This Slow Cooker Chicken Spaghetti Recipe?
So, what makes this Slow Cooker Chicken Spaghetti special? I’ll break it down:
- Set-It-and-Forget-It Magic: Toss everything in, go live your life, and dinner’s ready when you are.
- Ultra Creamy and Cheesy: The combo of cream cheese, mozzarella, and cheddar is pure comfort.
- Minimal Effort, Max Flavor: No need for fancy steps—just delicious, cheesy pasta with practically zero fuss.
- Crowd-Pleaser: Picky eaters? Yep, this one wins over everyone at the table.
- Leftovers Are Amazing: Seriously, it tastes even better the next day.
Ingredient Notes:
This dish looks simple—but each ingredient pulls its weight. Here’s why they work so well together:
- Boneless Chicken Breasts: The star of the show! They cook down perfectly tender and shred like a dream.
- Cream of Chicken & Mushroom Soup: The shortcut heroes. They make the sauce rich, thick, and packed with savory goodness.
- Rotel Tomatoes with Chilies: Adds a bit of tang and just a whisper of heat. Don’t worry—it’s mild enough for the whole fam.
- Cream Cheese: This is where things get next-level creamy. Cube it up so it melts evenly into the sauce.
- Italian Seasoning: Because a little herby magic balances all the richness beautifully.
- Spaghetti: The classic. It soaks up all that cheesy sauce like a champ.
- Cheese Blend: Mozzarella for the melty stretch, cheddar for that sharp, cheesy bite.
Pro Tip: Try smoked cheddar if you want a slightly deeper, cozier flavor!
How To Make Slow Cooker Chicken Spaghetti?
You ready for the easiest dinner win ever? Here’s how it all comes together:
Step 1: Prep Your Slow Cooker
Spray your slow cooker with non-stick spray. Seriously—don’t skip this unless you love scrubbing dried cheese (spoiler: you don’t).
Step 2: Build the Sauce Base
Dump both cream soups into the slow cooker. Add the Rotel (juices and all), cream cheese cubes, and Italian seasoning. Give it a quick stir.
Messy? Yep. Delicious? Oh, absolutely.
Step 3: Add the Chicken
Place those chicken breasts right into the sauce. No need for fancy arranging—just make sure they’re cozy in there.
Step 4: Cook Low and Slow
Pop the lid on and let your slow cooker work its magic on LOW for 4 hours. Perfect window for a nap… or catching up on that show you’ve been meaning to finish.
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Step 5: Cook the Pasta
When the chicken’s almost done, cook your spaghetti until it’s just al dente. Remember to salt the water—your pasta deserves it.
Step 6: Shred the Chicken
Once the chicken’s cooked, remove it and shred it with two forks. It’ll fall apart so easily—it’s like butter.
Step 7: Mix Everything Together
Toss the shredded chicken back into the slow cooker. Add the drained spaghetti and give it all a good mix so everything’s coated in that creamy sauce.
Step 8: Cheese Time!
Sprinkle the mozzarella and cheddar blend right over the top. Stir just enough so the cheese melts into that dreamy sauce.
Step 9: Let It Finish
Cover and cook for another 30 minutes on LOW so the cheese melts fully.
Step 10: Serve & Enjoy!
Plate it up, grab a fork, and dig in! Oh, and maybe have some extra napkins nearby—this one’s a saucy masterpiece.
Storage Options:
Leftovers? Lucky you. Here’s how to keep them just as delicious the next day:
- Fridge: Store in an airtight container for up to 3 days. Reheat with a splash of milk to keep things creamy.
- Freezer: Freeze the chicken and sauce (skip the pasta!) for up to 2 months. Just cook fresh spaghetti when you’re ready to serve.
- Reheating Tip: Stir in a bit of chicken broth when reheating—keeps that velvety sauce from drying out.
Variations and Substitutions:
This dish loves a remix. Try:
- Protein Swap: Shredded rotisserie chicken? Turkey? Even shrimp works here!
- Spice It Up: Add jalapeños or extra Rotel for a spicy kick.
- Veggie Boost: Stir in mushrooms, spinach, or broccoli for extra nutrition.
- Pasta Options: Swap spaghetti for penne, rotini, or even fettuccine.
- Cheese Twist: Want it extra sharp? Go for smoked gouda or Monterey Jack.
What to Serve with Slow Cooker Chicken Spaghetti?
This dish is already rich and satisfying, but a few simple sides can round it out perfectly:
- Garlic Bread: Because… carbs.
- Simple Side Salad: A fresh Caesar or mixed greens balances the richness.
- Steamed Veggies: Broccoli, green beans, or asparagus work great here.
- Wine Pairing: A crisp white wine like Sauvignon Blanc or Pinot Grigio? Perfection.
Frequently Asked Questions:
Can I use chicken thighs instead of chicken breasts?
Totally! Thighs are just as tender and might even add a richer flavor.
How can I avoid mushy pasta?
Cook your spaghetti to al dente and stir it in just before the final 30 minutes.
Can I prep this the night before?
Yep! Assemble everything (minus the pasta), store it in the fridge, and let it slow cook the next day.
Honestly, this Slow Cooker Chicken Spaghetti just hits different. Creamy, cozy, and so simple it practically cooks itself. Give it a try—I’d love to hear how it turns out! Did your family love it as much as mine? Let me know in the comments!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Slow Cooker Chicken Spaghetti
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 10.5 ounces cream of chicken soup
- 10.5 ounces cream of mushroom soup
- 10 ounces Rotel diced tomatoes with chilies undrained
- 4 ounces cream cheese cubed
- 2 tablespoons Italian seasoning
- 12 ounces spaghetti
- 2 cups shredded mozzarella and cheddar cheese blend
Instructions
Prepare the Slow Cooker
- Lightly spray the interior of a slow cooker with non-stick cooking spray to prevent sticking and simplify the cleaning process.
Create the Sauce Base
- Into the slow cooker, add the cream of chicken soup, cream of mushroom soup, Rotel tomatoes (including the juices), cream cheese cubes, and Italian seasoning. Stir thoroughly to ensure the ingredients are well combined.
Add the Chicken
- Place the boneless, skinless chicken breasts directly into the sauce mixture, ensuring they are fully submerged for even cooking.
Cook the Chicken
- Secure the lid and cook on the LOW setting for approximately 4 hours or until the chicken is fully cooked and tender.
Prepare the Pasta
- While the chicken is cooking, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until it reaches an al dente texture. Drain and set aside.
Shred the Chicken
- Once the chicken has fully cooked, remove it from the slow cooker and transfer it to a cutting board. Using two forks, shred the chicken into bite-sized pieces.
Combine the Ingredients
- Return the shredded chicken to the slow cooker. Add the cooked spaghetti and gently stir to ensure the pasta is evenly coated with the creamy sauce.
Add the Cheese
- Sprinkle the mozzarella and cheddar cheese blend over the pasta mixture. Stir gently to evenly distribute the cheese throughout the dish.
Final Cooking Phase
- Cover the slow cooker once more and continue cooking on LOW for an additional 30 minutes to allow the cheese to fully melt and the flavors to meld.
Serve
- Once the cheese has melted and the sauce has thickened, serve the dish warm, garnished with additional cheese or herbs if desired.
Notes
- Substitute the spaghetti with a gluten-free pasta variety, such as brown rice or quinoa-based spaghetti.
- Ensure both the cream of chicken soup and cream of mushroom soup are certified gluten-free, as many canned soups contain wheat as a thickener.
- Double-check all seasoning blends, as some may contain trace amounts of gluten.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
