This cheesy crockpot chicken spaghetti recipe is what happens when comfort food meets real-life exhaustion. It’s creamy, cheesy, and one of the most popular dishes on Restless Chipotle—now in a slow cooker version that practically makes itself.
Perfect for busy weeknights, lazy Sundays, or days when you're one tantrum away from ordering takeout. If you're craving easy, cheesy chicken spaghetti that shows up and does the work for you—this is it.
Table of Contents
🗝️ Why this recipe will knock your socks off
- Almost zero prep. Just dump, stir, and let it cook itself.
- Cozy, creamy, and full of cheesy flavor with a little kick from Rotel.
- Always cook the chicken on low for tender, juicy results.
- Honestly? I love this more than the OG chicken spaghetti—there, I said it.
- Crockpot chicken spaghetti = less cooking time, more Netflix binge-watching time.
🧾 Ingredients you'll need
- Chicken: Boneless breasts work great, but thighs bring extra flavor if you’ve got ’em.
- Heavy Cream: Adds rich, silky texture. Don’t even look at the milk carton.
- Cream of Chicken Soup: The classic shortcut to creamy, salty, Southern magic.
- Cream Cheese: Tangy, smooth, and makes it taste like you tried harder than you did.
- Rotel: Just spicy enough to keep things interesting without a family rebellion.
- Bell Peppers & Onions: Flavor boosters that play nice with the cheese.
- Pepper Jack + Cheddar: Double the cheese = double the joy. Swap in Monterey Jack if needed.
- Spaghetti: Long or broken—however memaw made it, it works here.
Try the Italian version - slow cooker chicken tetrazzini!
Be sure to download this FREE Crockpot Chicken Spaghetti Kitchen Cheat Sheet with tips, faqs, and more!
📖 Recipe
Easy Crock Pot Chicken Spaghetti
Print Pin Recipe Rate RecipeIngredients
- 2 pounds boneless skinless chicken breast
- ½ cup bell pepper, diced
- ½ cup onion, diced
- 10 ounces Rotel tomatoes
- 21 ounces cream of chicken soup
- 4 ounces cream cheese, cubed
- 3 cups Cheddar, shredded from a block
- 1 cup Pepper Jack, shredded from a block
- 16 ounces spaghetti
- ¼ cup heavy cream
Instructions
- Spray the inside of your slow cooker with cooking spray. You'll need a 6 quart size for this.
- Add the chicken breast and top with the tomatoes, bell peppers, onion, and soup.
- Cook on low for 6 to 8 hours, or until the chicken is done.
- Shred the chicken with two forks and add the cream and all the cheeses, reserving 1 cup of the Cheddar.
- Cook the spaghetti and drain.
- Add the spaghetti to the slow cooker with the shredded chicken mixture and stir to cover with the chicken mixture.
- Sprinkle with the reserved Cheddar.
- Cover and cook on low for 30 more minutes.
Notes
Refrigerate in an airtight container up to 4 days. Freeze for up to 3 months. Tips You can substitute cream of celery or cream of mushroom soup for the cream of chicken if you prefer.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
🔪 How to make crockpot chicken spaghetti
- Add the chicken breast and top with the bell peppers, onion, and soup. Cook on low for 6 to 8 hours, or until the chicken is done.
- Shred the chicken and add the cheeses, reserving 1 cup of the Cheddar.
- Add the cooked pasta to the crockpot with the shredded chicken mixture and stir to cover with the chicken mixture.
- Sprinkle with the reserved Cheddar. Cover and cook on low for 30 more minutes.
📚 More chicken spaghetti recipes
I'm all about easy dinners and I love easy crockpot chicken recipes because they are always a family favorite around here!
🍽️ Serve with...
Wondering what to serve with this easy crockpot chicken spaghetti?
I really love either garlic bread sticks or garlic knots with almost any kind of pasta. If you're not a garlic fan a crusty bread is nice, too.
Add a few vegetables like this green bean salad, oven roasted brussels sprouts (bowl-me-over blog opens in a new tab), or delicious fennel & orange salad (all our way blog opens in a new tab) and you have yourself a fantastic meal.
Check out 50 more of my favorite side dishes!
If this Crockpot Chicken Spaghetti doesn’t earn you a round of applause at the dinner table, go ahead and check for a pulse. It’s rich, it’s creamy, and it'll have your people scraping the slow cooker like they were raised by wolves.
Whether you're feeding the neighborhood, meal-prepping for the week, or just want dinner to make itself for once—this one's a keeper. Print it, pin it, tattoo it on your heart… just don’t lose it.
💌 Want more no-fuss, full-flavor comfort food? Sign up for my newsletter and get Southern favorites delivered straight to your inbox—no judgment, just biscuits and blessings.
Diana says
This looks delicious!
I have been told to never leave chicken or cooked meals out to cool at room temperature before putting them in the fridge.
As its cooling bacteria is growing and that’s how people get sick.
Marye says
If you put them in the fridge hot it can raise the temperatures of other foods. The chicken is only left out for a short time.
Stacy Koonce says
I feel like it needs a lot of seasoning.
Cindy Crews says
Have you ever substituted with Velvetta cheese ? Can you recommend how much you would use ?
Marye says
I never have so I'm not sure.
Meredith says
If I half the recipe, what would the cook time be? This will make way too much for my family with the original recipe 🙂
Marye says
The cook time won't change. 🙂
Kaitlyn says
Did you use frozen or thawed chicken?
Marye says
I used fresh.
Sherri Rochester says
I made this over the weekend with a Tex-Mex flavor. Full 6 6qt crockpot came home virtually empty from my Church's potluck dinner on Sunday. We had about 20 people....maybe. Everyone loved it and made me promise to bring it again! Thank you!!!!
Amanda Robbins says
Can you cook on HIGH? If so, how long? 4-5 hours?
Marye says
I don't recommend high but if you must then 4 hours should do it.
Kris says
Can you freeze this dish???
Marye says
I've never done it but I don't see why not.
Erica Otto says
I liked it, but once you add salt, pepper and cayenne it definitely takes it to the next level.
Scarlet swails says
I am making this with no heavy cream since there is no mention of when to add it. Have never cooked with it and no clue when to add. Hope it comes out good. Might want to add to instructions for beginning cooks. Thank you
Kathie says
It's in step 4.
Scarlet swails says
When does heavy cream go in?
Marye says
The cream goes in with the cheese.