Description
Creamy Crockpot Chicken Spaghetti is the perfect comfort dish for busy weeknights. Juicy shredded chicken blends into a luscious sauce made with cream cheese, cheddar, and Rotel, all coating perfectly cooked spaghetti. It’s creamy, savory, and easy to prep with the help of your slow cooker.
Ingredients
2 boneless skinless chicken breasts
8 ounces cream cheese, cubed
1 can (10.5 ounces) cream of chicken soup
1 can (10 ounces) Rotel tomatoes
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces spaghetti noodles
1 1/2 cups shredded cheddar cheese
Instructions
1. Place chicken breasts in the crockpot. Season with garlic powder, onion powder, salt, and pepper.
2. Add cubed cream cheese, cream of chicken soup, and Rotel tomatoes on top.
3. Cover and cook on low for 6 hours or high for 3–4 hours until chicken is tender.
4. Shred chicken using forks or tongs directly in the crockpot. Stir to mix the sauce.
5. Cook spaghetti noodles in a separate pot until al dente. Drain and add to the crockpot.
6. Sprinkle shredded cheddar over the top and mix to coat all pasta.
7. Let sit for 5–10 minutes in the crockpot before serving to allow sauce to thicken and absorb.
Notes
Cube the cream cheese for even melting—don’t place it in whole blocks.
Use freshly shredded cheddar cheese for a smoother melt compared to pre-shredded.
Add cooked mushrooms, spinach, or bell peppers for extra texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 portion (approx. 1/4 of total)
- Calories: 620
- Sugar: 4g
- Sodium: 950mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg