Introduction

Remember those potluck dinners where a certain dish always disappeared first? The one that just felt like a warm hug in a bowl? This Crock-Pot Chicken Spaghetti recipe is exactly that. It’s the kind of meal that brings smiles to faces, evokes childhood memories, and requires minimal effort on your part. Seriously, if you’re looking for a dinner that’s both incredibly delicious and ridiculously easy, you’ve found your match. Let’s get cooking!

Why You’ll Love This Recipe

Super Fast Prep: Most of the work is done by your slow cooker!
Effortlessly Easy: Throw everything in and let it do its magic.
Perfect for Gifting: Make a batch and share the comfort with neighbors or friends.
A True Crowd-Pleaser: Kids and adults alike will be asking for seconds.

Ingredients

Gathering your ingredients is the only real “work” you’ll do for this recipe. Here’s what you’ll need:

3 boneless, skinless chicken breasts: The tender heart of our dish.
1 can (10 oz) diced tomatoes with green chiles, undrained: This adds a little zing and flavor. You can use mild or hot depending on your preference!
1 can cream of chicken soup: For that creamy, dreamy texture.
1 can cream of mushroom soup: It might sound unusual, but trust me, it adds a wonderful depth of flavor.
1/2 medium onion, diced: Adds a subtle sweet and savory base.
2 teaspoons minced garlic: Because garlic makes everything better.
2 teaspoons Italian seasoning: A little bit of herbaceous magic.
4 oz cream cheese, diced: This is the secret weapon for ultimate creaminess and richness.
2 cups shredded cheddar cheese: Because cheese makes everything better, and cheddar is a classic for a reason.
1 package (16 oz) spaghetti: Our trusty noodle base.

How to Make It

Alright, let’s get this cozy comfort meal going. It’s so simple, you’ll feel like a kitchen wizard!

Prep the Crock-Pot: Start by placing your chicken breasts right into the bottom of your slow cooker.
Add the Flavor: Now, it’s time to layer on the goodness. Pour in the can of diced tomatoes with green chiles (juice and all!), the cream of chicken soup, the cream of mushroom soup, your diced onion, minced garlic, and that lovely Italian seasoning.
Let the Magic Happen: Cover your slow cooker, set it to LOW, and let it cook for about 4-6 hours. You’ll know it’s ready when the chicken is cooked all the way through and super tender.
Shred and Return: Once the chicken is tender, carefully remove it from the slow cooker. Shred it right there (a couple of forks work like a charm!) and then place the shredded chicken back into the creamy goodness in the slow cooker.
Get Creamy!: Now for the truly decadent part. Stir in the diced cream cheese and the shredded cheddar cheese. Keep stirring gently until both cheeses are completely melted and the sauce is wonderfully smooth and creamy. Oh, it smells amazing already!
Cook the Spaghetti: While your chicken mixture is getting all cheesy and delicious, get your spaghetti cooking according to the package directions. Make sure to drain it well once it’s al dente.
Serve it Up!: Ladle that glorious, creamy chicken spaghetti mixture right over your cooked spaghetti. Get ready for some happy sighs around the dinner table!

Substitutions & Additions

This recipe is fantastic as is, but it’s also a wonderful canvas for your own creativity! Here are a few ideas:

Spice Level: If you like it spicier, use the “hot” diced tomatoes with green chiles, or add a pinch of red pepper flakes when you add the other seasonings.
Veggies: Feel free to toss in a cup of frozen peas or corn during the last hour of cooking for some added color and nutrition.
Cheese: Don’t have cheddar? Monterey Jack, Colby Jack, or even a blend of your favorite Mexican cheeses would be delicious here.
Chicken: Boneless, skinless chicken thighs will also work beautifully and can sometimes be even more tender.
Pasta: While spaghetti is traditional, egg noodles or even penne would be fun alternatives.

Tips for Success

A few little tricks to make your Crock-Pot Chicken Spaghetti absolutely perfect every time:

Don’t Overcook the Chicken: While the slow cooker is forgiving, be mindful of the cooking time. Overcooked chicken can sometimes get a bit dry.
Shredding Made Easy: If your chicken isn’t shredding easily, it might need another 30 minutes on low.
Melt that Cheese: Make sure the cream cheese and cheddar are diced or cut into small pieces. This helps them melt smoothly and evenly into the sauce.
Prep Ahead: You can dice your onion and measure out your seasonings the night before and store them in airtight containers in the fridge. This makes morning assembly even quicker!
Don’t Skip the Cream Cheese: It truly makes a difference in the luxuriously creamy texture.

How to Store It

Leftovers are a good thing with this recipe! Let the chicken spaghetti cool completely before storing.

In the Refrigerator: Store in an airtight container for up to 3-4 days.
Reheating: You can gently reheat it on the stovetop over low heat, stirring occasionally, or in the microwave. You might want to add a splash of milk or chicken broth if it seems a little thick after chilling.

FAQs

Got a few lingering questions? Here are some quick answers!

Can I make this ahead of time?

Yes! You can assemble everything in the slow cooker the night before and refrigerate it. Just make sure to add a little extra cooking time (about an hour) when you start it in the morning, as it will be cold.

Is this recipe spicy?

It has a mild kick from the diced tomatoes with green chiles. If you prefer no spice, you can use regular diced tomatoes and omit the chiles, or use a mild version of the diced tomatoes with green chiles.

Can I freeze Crock-Pot Chicken Spaghetti?

The creamy sauce can sometimes separate or change texture when frozen and thawed. It’s best enjoyed fresh or refrigerated. If you want to freeze, it’s recommended to cook the spaghetti separately and freeze just the chicken mixture. Reheat the chicken mixture and serve over freshly cooked spaghetti.

Crock-Pot Chicken Spaghetti

This Crock-Pot Chicken Spaghetti is a comforting and easy-to-make dish, perfect for potlucks, family dinners, or sharing with friends. Minimal effort is required as the slow cooker does most of the work, resulting in a creamy, cheesy, and delicious meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 4

Servings 6

Equipment

Crock Pot (Slow Cooker)
Forks for shredding chicken
Large pot for cooking spaghetti

Ingredients

Main ingredients

3 boneless, skinless chicken breasts
1 can (10 oz) diced tomatoes with green chiles, undrained mild or hot
1 can cream of chicken soup
1 can cream of mushroom soup
0.5 medium onion diced
2 teaspoons minced garlic
2 teaspoons Italian seasoning
4 oz cream cheese diced
2 cups cheddar cheese shredded
1 package (16 oz) spaghetti

Instructions

Place chicken breasts into the bottom of the slow cooker.
Pour in diced tomatoes with green chiles (juice and all), cream of chicken soup, cream of mushroom soup, diced onion, minced garlic, and Italian seasoning.
Cover and cook on LOW for 4-6 hours, until chicken is cooked through and tender.
Remove chicken from the slow cooker, shred it, and return it to the slow cooker.
Stir in diced cream cheese and shredded cheddar cheese until melted and the sauce is smooth and creamy.
Cook spaghetti according to package directions and drain.
Serve the chicken spaghetti mixture over cooked spaghetti.

Notes

This recipe is easily customizable with different spice levels, vegetables, cheeses, and pasta shapes. Leftovers can be stored in the refrigerator for 3-4 days and reheated gently.