Crockpot Chicken Spaghetti

Why You’ll Love This Recipe

• Mostly hands-off thanks to the slow cooker.
• Ultra-creamy, cheesy, and packed with flavor.
• Great for feeding a crowd or meal prepping.
• Uses simple, accessible ingredients.
• A cozy comfort-food classic everyone loves.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 rotisserie chicken, shredded
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup with roasted garlic
1 block (8 oz) cream cheese
1 block (16 oz) Velveeta, cubed
1 can (10 oz) mild Rotel, undrained
1/2 cup chicken broth
1/2 stick butter
3 green onions, chopped
12 oz spaghetti noodles
Salt, pepper, garlic powder, garlic salt, onion powder, Italian seasoning (to taste)

Directions

1. Place shredded chicken, cream of chicken soup, cream of mushroom soup, cream cheese, Velveeta, Rotel, chicken broth, butter, and green onions in the crockpot.
2. Cover and cook on high for 2 hours, stirring occasionally, until the cheeses melt and the sauce becomes smooth.
3. Meanwhile, cook the spaghetti noodles according to package directions. Drain well.
4. Add the cooked noodles to the crockpot and stir until evenly coated in the creamy sauce.
5. Season with salt, pepper, garlic powder, garlic salt, onion powder, and Italian seasoning to taste.
6. Serve warm and enjoy a comforting, satisfying meal.

Servings and Timing

Servings: 8
Prep Time: About 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes

Variations

• Use rotisserie turkey or shredded cooked chicken breasts.
• Add sautéed mushrooms, bell peppers, or spinach for extra veggies.
• Swap Velveeta for shredded cheddar or a cheese blend.
• Add crushed red pepper flakes or a spicier Rotel for more heat.
• Replace spaghetti with linguine or penne if preferred.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave with a splash of broth or milk to loosen the sauce.
Freeze portions for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I cook the spaghetti directly in the crockpot?

It’s best to cook the pasta separately to avoid mushiness.

Can I use regular cheddar instead of Velveeta?

Yes, but the texture may be slightly less creamy.

Can I make this recipe spicier?

Use hot Rotel or add jalapeños, cayenne, or crushed red pepper.

Can I cook it on low instead of high?

Yes, cook on low for about 4 hours.

Can I use homemade shredded chicken?

Absolutely—any cooked, shredded chicken works.

Does this freeze well?

Yes, it freezes nicely when stored in meal-size portions.

Can I substitute different soups?

Cream of celery or cream of onion can be used for variation.

How do I prevent the sauce from thickening too much?

Add a splash of broth or milk before serving if needed.

Can I double the recipe?

Yes, if your crockpot is large enough.

What can I serve with chicken spaghetti?

A simple salad, steamed vegetables, or garlic bread make great pairings.

Conclusion

This Crockpot Chicken Spaghetti delivers maximum creamy comfort with minimal effort. It’s rich, indulgent, and perfect for feeding a hungry crowd or preparing ahead for easy weeknight meals. Once you try it, it’s sure to become a household favorite.

Crockpot Chicken Spaghetti

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A rich, ultra-creamy crockpot chicken spaghetti made with tender shredded chicken, melty cheeses, and classic comforting flavors—perfect for easy, crowd-pleasing meals.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes
• Yield: 8 servings
• Category: Main Dish
• Method: Slow Cooker
• Cuisine: American
• Diet: Low Lactose

Ingredients

• 1 rotisserie chicken, shredded
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of mushroom soup with roasted garlic
• 1 block (8 oz) cream cheese
• 1 block (16 oz) Velveeta, cubed
• 1 can (10 oz) mild Rotel, undrained
• 1/2 cup chicken broth
• 1/2 stick butter
• 3 green onions, chopped
• 12 oz spaghetti noodles
• Salt, to taste
• Pepper, to taste
• Garlic powder, to taste
• Garlic salt, to taste
• Onion powder, to taste
• Italian seasoning, to taste

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Instructions

1. Place shredded chicken, cream of chicken soup, cream of mushroom soup, cream cheese, Velveeta, Rotel, chicken broth, butter, and green onions into the crockpot.
2. Cover and cook on high for 2 hours, stirring occasionally, until cheeses are melted and sauce is smooth.
3. Cook spaghetti noodles separately according to package directions. Drain well.
4. Add cooked noodles to the crockpot and stir until fully coated in the creamy sauce.
5. Season with salt, pepper, garlic powder, garlic salt, onion powder, and Italian seasoning to taste.
6. Serve warm.

Notes

• Swap Velveeta with shredded cheddar or a cheese blend.
• Add mushrooms, bell peppers, or spinach for extra veggies.
• Use spicier Rotel or red pepper flakes for heat.
• Replace spaghetti with linguine or penne.
• Add broth or milk if the sauce thickens too much.

Nutrition

• Serving Size: 1 serving
• Calories: 610
• Sugar: 6 g
• Sodium: 1380 mg
• Fat: 34 g
• Saturated Fat: 17 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 34 g
• Cholesterol: 140 mg