This Creamy Crockpot Chicken Spaghetti recipe is a comforting family favorite. Packed with chicken, spaghetti noodles, and a creamy sauce, it's sure to please everyone!
My favorite part (just like my creamy Chicken Spaghetti Casserole) is that it's incredibly easy to make!
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Creamy crockpot chicken spaghetti
Any recipe that calls for only minutes of prep is a hit, am I right? The crockpot is a lifesaver for busy families! Keep these ingredients in your pantry and freezer for those hectic days when you need something easy and delicious for dinner!
Ingredients you’ll need
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- boneless skinless chicken breasts, chicken thighs or tenders.
- Rotel (tomatoes and green chilies)
- 10 ounce bag frozen seasoning blend, you can also use a fresh blend - this is about 1 ½ cups diced onion, green pepper and red pepper and parsley)
- cream of chicken soup - Cream of mushroom soup can be used in place of cream of chicken soup for this crockpot recipe.
- cheddar cheese and Gruyere cheese or swiss cheese
- spaghetti pasta - of course, if you are in a pinch, you can use any type of pasta you have pantry. Such as elbow macaroni, shell pasta, or even penne.
Step-by-step instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Spray the crockpot. Place chicken breasts on the bottom.
- Add the frozen vegetables, Rotel and chicken soup. Cover and cook on low.
- Shred the chicken. Add the cream cheese, 2-½ Cups cheddar cheese, the gruyere cheese and evaporated milk. Cover again and cook another 30 minutes.
- Cook the pasta to al dente.
- Stir the cooked pasta into the crock pot, top with the remaining grated cheese. Cover and cook until the cheese is melted.
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Frequently asked questions (FAQ’s)
Yes, raw chicken is completely safe to cook in the slow cooker. Plus, it turns out so tender.
No, there is no need to sear or brown the chicken before you add it to the slow cooker.
Technically you can; however, for this recipe, I recommend that you cook them separately so that they don't overcook in the crock pot.
Deb's top tips
Anytime you're making pasta, don't overcook it. Cook according to the package directions to al dente.
- Instead of using two forks for the shredded chicken, you could use a hand mixer to make it easier.
- I prefer to cut the cream cheese into chunks so it melts faster in the crock pot.
How to store leftovers
Refrigerate - Store in an airtight container in the refrigerator for 3 days.
Freezer - Place it into a freezer-safe container or freezer-bag and freeze for up to 3 months.
Reheating - Reheat on the stovetop or microwave until warm. Add milk to make it creamy if it dries out in the fridge.
Related recipes
- Chicken and Noodle Casserole and the Chicken Bacon Ranch Casserole are two of our favorite easy dinners when craving something simple yet delicious.
- Cheesy Bacon Pasta Bake is a great meal with minimal ingredients. A real crowd-pleaser!
- We love the Monterey Chicken Spaghetti Recipe. It's rich and cheesy, this is a real crowd-pleaser!
- Million Dollar Spaghetti Casserole - think layers of cheesy noodles sandwiched between hearty sauce, YUM!
Serve with
Here are some tasty side dishes and an idea for dessert. Dinner is served!
Looking for more ideas? Click here for 50+ ideas, What to Serve with Chicken Spaghetti Casserole.
What do you think? Isn't this creamy and cheesy? Good stuff, right? Leave a comment and share your thoughts!
Crockpot Chicken Spaghetti Recipe
Equipment
- 1 Slow Cooker
Ingredients
- 2-3 pounds chicken breast
- 10 ounce can tomatoes and chilies (Rotel)
- 10 ounce bag frozen seasoning blend (which is a mixture of diced frozen onions, red peppers and green peppers, celery and minced parsley)
- 21 ounces cream of chicken soup that's two cans, undiluted
- 4 ounces cream cheese
- 3 cups cheddar cheese grated
- 1 cup gruyere cheese grated
- ¼ cup evaporated milk
- 16 oz spaghetti noodles cooked
- salt and pepper to taste
Instructions
- Spray inside the crock pot with cooking spray.
- Lay the chicken breasts on the bottom.
- Pour the frozen seasoning, tomatoes and chilies and chicken soup over the top.
- Cover and cook on low for 8 hours.
- Remove the lid and using two forks shred the chicken.
- Add the cream cheese, 2-½ Cups cheddar cheese, the gruyere cheese and evaporated milk. Cover again and cook another 30 minutes.
- While this is happening place a large pot on the stove, full of salted water, and bring to a rolling boil.
- Add the spaghetti and cook to al dente (about 8 minutes).
- Give the ingredients a good stir and taste. Season with salt and pepper to taste.
- If the cheeses, including the cream cheese, have melted enough add the drained spaghetti.
- Stir the spaghetti into the crock pot then top with the remaining grated cheddar cheese. Cover and cook another 10 minutes.
Lois says
This is a wonderful meal and so easy to make. I never think about chicken and spaghetti just cause I’m in a rut. But it’s really good. Love it.
Colleen B. says
Need suggestion on what to use in place of the gruyere cheese.
Thank You
Bowl Me Over says
Hey Colleen - just replace it with extra cheddar, or use Swiss or Monterey Jack cheese. Pepper Jack would also be yummy. Enjoy the casserole!
Colleen B. says
Thank You
Wishing you and your family a Very Merry and Blessed Christmas and a Happy and Healthy New Year.