Easy Crock-Pot Chicken Spaghetti with Creamy Cheese Sauce
This easy crock-pot chicken spaghetti is a comforting, creamy dish that comes together with simple ingredients and minimal hands-on effort. Tender chicken breasts are slow-cooked with flavorful vegetables, Rotel tomatoes, cream soups, and chicken broth before being shredded and combined with pasta and plenty of cheese for a rich, satisfying meal.
The combination of seasoned chicken, bell pepper, onion, celery, and garlic builds a savory base, while American cheese, cream cheese, and shredded cheddar create a smooth, creamy sauce that coats every strand of spaghetti. It’s a hearty, family-friendly dinner that’s perfect for busy days when you want something warm and filling with very little fuss.
Easy Crock-Pot Chicken Spaghetti with Creamy Cheese Sauce
Course: DinnerCuisine: AmericanDifficulty: Easy6–8
servings15
minutes45
minutes550–650
kcalIngredients
Boneless, skinless chicken breasts
Seasoned salt
Onion powder
Garlic powder
Bell pepper, finely chopped
Onion, finely chopped
Celery, finely chopped
Minced garlic
Rotel tomatoes (with liquid)
Cream of chicken soup
Cream of mushroom soup
Chicken broth
Half-and-half or regular milk
American cheese (cubed)
Cream cheese (optional)
Thin spaghetti (or regular spaghetti)
Shredded cheese (such as cheddar)
Fresh parsley (for garnish)
Nonstick cooking spray
Directions
- Prepare the Crock-Pot
Spray the inside of your crock-pot with nonstick cooking spray to prevent sticking and make cleanup easier. - Add the Chicken
Place the boneless, skinless chicken breasts into the crock-pot. You can also use chicken thighs or bone-in chicken if preferred. - Season the Chicken
Sprinkle seasoned salt, onion powder, and garlic powder over the chicken, using your preferred amounts. - Add the Vegetables and Garlic
Add finely diced bell pepper, onion, and celery to the crock-pot. Stir in minced garlic. - Add Tomatoes and Cream Soups
Pour in the Rotel tomatoes with their liquid—do not drain. Add cream of chicken soup and cream of mushroom soup. (If you prefer, you can use two cans of cream of chicken instead of cream of mushroom.) - Add Chicken Broth and Cook
Pour in enough chicken broth to combine everything well. Cover with the lid and cook on high for 2 hours or on low for 4 hours. - Shred the Chicken
Once the cooking time has passed, remove the chicken from the crock-pot and allow it to cool slightly. Shred it using two forks. - Add Half-and-Half and Cheese
Stir half-and-half (or regular milk) into the crock-pot mixture. Add cubed American cheese and stir until incorporated. If desired, add cream cheese for extra creaminess and flavor. - Add the Spaghetti
Add thin spaghetti (or regular spaghetti if preferred) directly into the crock-pot. Press the noodles down into the liquid so they cook evenly. Separate the strands gently with a spoon to allow the liquid to coat each noodle and prevent sticking. - Return the Chicken and Continue Cooking
Add the shredded chicken back into the crock-pot. Cook on high in 15-minute intervals, checking and stirring every 15 minutes until the spaghetti is fully cooked. - Add Shredded Cheese
Once the noodles are cooked, stir everything well. Sprinkle shredded cheese (such as cheddar) over the top. Cover and allow it to sit until the cheese melts. You can turn off the crock-pot and let the residual heat melt the cheese. - Garnish and Serve
Finish with a sprinkle of fresh parsley for garnish. Serve warm and enjoy.
Recipe Video
Notes
- Be sure to press the spaghetti fully into the liquid and separate the strands before cooking—this helps prevent clumping and ensures the noodles cook evenly throughout.
