If you’re looking for a rich, creamy, and satisfying dinner recipe, this CrockPot Cheesy Chicken Spaghetti is the perfect choice! Packed with tender shredded chicken, gooey melted cheese, and perfectly cooked spaghetti, this dish is a guaranteed hit for busy weeknights or family gatherings. The best part? The slow cooker does all the work for you, making dinner effortless and delicious.
Why You’ll Love This CrockPot Cheesy Chicken Spaghetti
- Hands-Off Cooking – Let the slow cooker do the work while you go about your day.
- Ultra Creamy & Cheesy – A blend of Velveeta and cheddar creates the ultimate comfort dish.
- Family-Friendly – A hit with kids and adults alike.
- Great for Meal Prep – Stores well and tastes even better the next day.
- Easily Customizable – Add spice, veggies, or swap proteins to make it your own.
Ingredients for CrockPot Cheesy Chicken Spaghetti
Main Ingredients:
- 1 lb boneless, skinless chicken breasts
- 8 oz spaghetti (cooked separately to avoid mushiness)
- 2 cups chicken broth
- 1 cup shredded cheddar cheese
- 8 oz Velveeta cheese (cubed for smooth melting)
- 1 can (10.5 oz) cream of chicken soup
- 1 can Rotel tomatoes with green chilies (mild or spicy, based on preference)
- ½ onion (finely chopped)
- 1 tbsp butter
Seasonings & Spices:
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp black pepper
- ½ tsp salt (adjust to taste)
Step-by-Step Instructions for CrockPot Cheesy Chicken Spaghetti
1: Prepare the Chicken
- Place the chicken breasts in the CrockPot and season with garlic powder, paprika, salt, and black pepper.
2: Add Ingredients
- Pour in the chicken broth, cream of chicken soup, and Rotel tomatoes.
- Add the chopped onion and butter.
3: Slow Cook the Chicken
- Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is fully tender.
4: Shred the Chicken
- Remove the cooked chicken from the CrockPot and shred it using two forks.
- Return the shredded chicken to the pot and mix well.
5: Add Cheese & Spaghetti
- Stir in the Velveeta cubes and shredded cheddar cheese.
- Add the cooked spaghetti, stirring until everything is well combined.
6: Melt & Mix
- Let the mixture cook for another 15-20 minutes on LOW, stirring occasionally until the cheese is fully melted and creamy.
7: Serve & Enjoy!
- Garnish with extra shredded cheese, chopped parsley, or crushed crackers for added crunch.
- Serve warm and enjoy this cheesy, comforting dinner!
Serving & Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 6 hours (LOW) or 3 hours (HIGH)
- Total Time: 6 hours 10 minutes (LOW) or 3 hours 10 minutes (HIGH)
Recipe Variations & Customizations
🌶 Spicy Version: Add extra Rotel tomatoes, diced jalapeños, or a pinch of cayenne pepper.
🥦 Add Vegetables: Toss in mushrooms, bell peppers, or spinach for added nutrition.
🍗 Swap the Protein: Use turkey, shrimp, or even ground beef instead of chicken.
🧀 Change the Cheese: Try mozzarella, Monterey Jack, or pepper jack for a different flavor twist.
🥄 Make it Lighter: Use reduced-fat cheese and low-sodium cream of chicken soup for a healthier option.
Storage & Reheating Tips
Refrigeration:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing:
- Let the dish cool completely before transferring it to a freezer-safe container.
- Freeze for up to 3 months.
- To reheat: Thaw overnight in the fridge before warming.
Reheating:
- Stovetop: Heat on low, stirring frequently. Add a splash of chicken broth if needed.
- Microwave: Warm in 30-second intervals, stirring in between to prevent uneven heating.
Frequently Asked Questions (FAQs)
1. Can I Use Pre-Cooked Chicken?
Yes! Rotisserie chicken or pre-cooked shredded chicken works great and cuts down on cooking time.
2. Can I Make This in an Instant Pot?
Absolutely! Cook the chicken on high pressure for 10 minutes, then quick release. Stir in the cheese and cooked spaghetti at the end.
3. What’s the Best Cheese for This Recipe?
A combination of Velveeta and cheddar makes this dish extra creamy, but you can also try mozzarella, Monterey Jack, or Colby cheese.
4. How Do I Prevent Spaghetti from Getting Mushy?
Cook the spaghetti separately and stir it in at the end. This keeps the pasta from overcooking in the slow cooker.
5. Can I Use a Different Pasta?
Yes! Penne, rotini, or fettuccine all work well as substitutes.
6. Can I Make This Dairy-Free?
Yes! Use dairy-free cheese alternatives and a plant-based cream soup.
7. What Are the Best Toppings?
Try extra cheese, crispy bacon bits, crushed crackers, or fresh herbs like parsley for added flavor.
8. Is This Recipe Kid-Friendly?
Yes! The creamy, cheesy texture is a favorite among kids. You can also make it milder by using plain diced tomatoes instead of Rotel.
9. Can I Make It Ahead of Time?
Yes! Assemble everything and refrigerate overnight before slow cooking the next day.
10. How Do I Thicken the Sauce?
If the sauce is too thin, mix 1 tbsp cornstarch with 2 tbsp water and stir it into the CrockPot. Let it cook for a few minutes until thickened.
More Easy and Delicious Dinner Recipes You’ll Love
- Steak Bites and Potatoes – A Flavor-Packed Dinner Recipe
- Parmesan Potato Stacks
- Slow Cooker Beef Recipes: Garlic Butter Beef Bites & Potatoes
- Mexican Cornbread Casserole – A Flavor-Packed Family Favorite!
- Hot Honey Chicken Bites – Crispy, Sweet, & Spicy Perfection!
Final Thoughts
This CrockPot Cheesy Chicken Spaghetti is the ultimate comfort food, loaded with creamy cheese, shredded chicken, and a rich, flavorful sauce. Whether you’re making it for a quick weeknight meal, a potluck, or a family gathering, this dish is always a winner.
Give this easy, delicious dinner recipe a try and let us know how it turned out! 🍽️✨
CrockPot Cheesy Chicken Spaghetti – Easy Dinner Recipe
Ingredients
- 2 boneless skinless chicken breasts (or thighs)
- 1 10.5 oz can cream of chicken soup
- 1 10.5 oz can cream of mushroom soup
- 1 10 oz can Rotel diced tomatoes with green chilies (undrained)
- 1 cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt adjust to taste
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika optional
- 1 8 oz block Velveeta cheese, cubed
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 8 oz spaghetti noodles broken in half
- 1/2 cup milk if needed to thin sauce
- 1 tbsp butter
For Garnish (Optional):
- Chopped fresh parsley
- Grated Parmesan cheese
- Crushed red pepper flakes
Instructions
Cook the Chicken:
- Place the chicken breasts in the slow cooker.
- Add cream of chicken soup, cream of mushroom soup, Rotel, chicken broth, and seasonings (garlic powder, onion powder, salt, pepper, and smoked paprika).
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and easy to shred.
Shred the Chicken:
- Remove the chicken, shred it with two forks, and return it to the slow cooker.
Make it Cheesy:
- Add the cubed Velveeta cheese, shredded cheddar, and mozzarella.
- Stir well, cover, and cook for another 10-15 minutes until the cheese is melted.
Cook the Spaghetti:
- Meanwhile, cook the spaghetti noodles according to package directions, but 1-2 minutes less than recommended (since they’ll cook a little more in the sauce).
- Drain the pasta and add it to the slow cooker.
- Stir everything together, adding butter and a little milk if needed to thin the sauce.
Serve & Enjoy:
- Garnish with fresh parsley or Parmesan cheese, and serve warm!
Notes
- Velveeta Substitute: Use 1 ½ cups shredded cheddar instead.
- For Extra Spice: Use Hot Rotel or add a dash of cayenne pepper.
- Make it Creamier: Add ½ cup sour cream before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat with a splash of milk.
Nutrition
- Calories: ~450 Sugar: 5g Sodium: 900mg Fat: 20g Saturated Fat: 10g Carbohydrates: 35g Fiber: 2g Protein: 28g Cholesterol: 70mg
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