Creamy Crockpot Chicken Spaghetti – Easy, Cheesy & Weeknight Perfect

Recipe Name: Creamy Crockpot Chicken Spaghetti
Prep Time: 15 minutes
Cook Time: 4-6 hours (Low) or 2-3 hours (High)
Total Time: 4 hours 15 minutes – 6 hours 15 minutes
Servings: 6-8
Difficulty: Easy

Why You’ll Love This Recipe

Ultimate Convenience: The slow cooker does 95% of the work.
Family-Friendly: Picky eaters? This cheesy, creamy pasta is a universal crowd-pleaser.
Meal Prep Hero: This dish reheats beautifully for lunches throughout the week.
Incredibly Customizable: See the notes section for easy add-ins and variations.

Ingredients

The Aromatics & Protein:

1.5 lbs boneless, skinless chicken breasts or thighs (thighs stay extra juicy)
1 medium yellow onion, finely diced
3-4 cloves garlic, minced

The Creamy Sauce Base:

1 (24 oz) jar of your favorite pasta sauce (marinara or a tomato & basil variety works well)
1 (10.5 oz) can condensed Cream of Chicken soup (or Cream of Mushroom for a deeper flavor)
1 (10 oz) can diced tomatoes with green chilies (like Rotel), undrained (for a mild kick)
1 cup low-sodium chicken broth

The Cheesy Goodness:

8 oz block of Velveeta, cubed (this is the key to ultra-creaminess)
2 cups shredded Italian cheese blend (or mozzarella), divided
1/4 cup grated Parmesan cheese

The Pasta & Seasonings:

8 oz uncooked spaghetti noodles, broken in half
1 tsp Italian seasoning
1/2 tsp dried basil
1/2 tsp onion powder
Salt and black pepper, to taste
Optional Garnish: Fresh chopped parsley or basil

Equipment Needed

6-Quart or larger Slow Cooker (Crockpot)
Measuring cups and spoons
Cutting board and knife
Non-stick cooking spray
Two forks (for shredding the chicken)

Step-by-Step Instructions

Step 1: Prep Your Ingredients & Slow Cooker
Start by lightly spraying the insert of your slow cooker with non-stick cooking spray. This simple step will make cleanup a breeze. Finely dice your onion and mince your garlic. Cube the Velveeta cheese to help it melt evenly later on.

Step 2: Layer the Aromatics & Chicken
Place the raw chicken breasts or thighs at the bottom of the slow cooker. Sprinkle the diced onion, minced garlic, Italian seasoning, dried basil, onion powder, and a good pinch of salt and pepper over the chicken.

Step 3: Create the Sauce
In a medium bowl, whisk together the jar of pasta sauce, the can of condensed cream of chicken soup, the can of undrained diced tomatoes with green chilies, and the one cup of chicken broth. Pour this mixture evenly over the chicken and seasonings in the slow cooker. Do not stir at this point.

Step 4: The First Slow Cook
Place the lid securely on your slow cooker. Cook on LOW for 4-5 hours or on HIGH for 2-2.5 hours. The chicken is done when it is cooked through and tender enough to shred easily with a fork.

Step 5: Shred the Chicken & Add Pasta & Cheese
Once the chicken is cooked, carefully remove the lid. Using two forks, shred the chicken directly in the slow cooker. It will absorb all the wonderful saucy flavors.

Now, add the broken spaghetti noodles and the cubed Velveeta. Stir everything very well, ensuring the noodles are fully submerged in the liquid. This is crucial for even cooking.

Step 6: The Final Cook
Return the lid to the slow cooker. Cook on HIGH for an additional 45-60 minutes. It’s important to check the pasta at the 45-minute mark. Stir the spaghetti to prevent sticking, and test for doneness. The noodles should be al dente—tender but still with a slight bite.

Step 7: The Cheesy Finish
Once the pasta is cooked, turn off the slow cooker. Stir in 1 1/2 cups of the shredded Italian cheese blend and the grated Parmesan cheese until the cheese is melted and the sauce is incredibly creamy. The residual heat is usually enough to melt the cheese perfectly.

Step 8: Serve and Enjoy!
Serve the Creamy Crockpot Chicken Spaghetti hot, garnished with the remaining 1/2 cup of shredded cheese and a sprinkle of fresh parsley or basil for a pop of color and freshness. A side of garlic bread and a simple green salad are the perfect companions for this hearty meal.

Recipe Notes & Variations (Your FAQs Answered)

Can I use a different pasta? Absolutely! Penne, rotini, or fettuccine work well. Just be aware that cooking times may vary slightly depending on the shape and size.
Making it Spicier: Use a “Hot” variety of diced tomatoes with green chilies and add a 1/4 tsp of red pepper flakes with the other seasonings.
Adding Vegetables: Feel free to stir in 1 cup of frozen peas, chopped spinach, or sautéed sliced mushrooms during the last 30 minutes of cooking.
Preventing Mushy Noodles: The key is to add the noodles after the chicken is shredded and to cook them only until al dente. Avoid overcooking in the final stage.
Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave with a splash of broth or water to loosen the sauce, or in a saucepan over low heat. This dish also freezes well for up to 3 months.

Nutrition Information

Please note: The following is an estimated nutritional calculation based on the ingredients used and should not be considered a substitute for professional dietary advice. Values can vary based on specific ingredient brands and portion sizes.

Serving Size: 1/6th of the recipe
Calories: ~580 kcal
Total Carbohydrates: 52g
Dietary Fiber: 4g
Sugars: 10g
Protein: 42g
Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 125mg
Sodium: ~1450mg

A Note on Nutrition: This is a rich, comforting dish. To lighten it up, you can use low-fat cream soup, reduced-fat cheeses, and whole wheat spaghetti. The sodium content can be managed by using no-salt-added pasta sauce and low-sodium broths and canned goods.

There you have it! The ultimate set-it-and-forget-it pasta dinner that promises creamy, cheesy perfection with every bite. Save this recipe, share it with a friend, and reclaim your weeknights with this effortless, delicious Crockpot masterpiece.