Slow Cooker Chicken Spaghetti
This slow-cooker chicken spaghetti is the perfect comfort food dish if you want something creamy, cheesy, and full of flavor without much work. Put chicken, spices, and some pantry ingredients into your slow cooker and let it do its thing while you’re busy with your day. If you want to add a little extra, a quick broil at the end gives it a cheesy, golden topping that’s hard to say no to. It’s the slow cooker dinner recipe you’ll find yourself making over and over!
Slow Cooker Chicken Spaghetti

Equipment
- 6-quart slow cooker (or larger)
- Large pot
- Colander
- Medium-sized bowl
- Baking dish
- Broiler or oven
Ingredients
- 3 chicken breasts (about 1 ½ pounds total)
- 1 tablespoon butter
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon granulated onion
- ½ teaspoon paprika
- 2 cloves garlic (minced)
- 1 15 ounce can Rotel (drained)
- ½ cup heavy cream
- 8 ounces cream cheese (cubed)
- 16 ounces Velveeta cheese (cubed)
- 12 ounces spaghetti (uncooked)
- fresh parsley for garnish
Instructions
- Cook the chicken. Add the chicken breasts to the slow cooker in a single layer. Then, add butter, Worcestershire sauce, salt, black pepper, granulated onion, paprika, garlic, Rotel, and heavy cream. Stir to combine, making sure the chicken is well-coated. Cover and cook on HIGH for 3-4 hours or LOW for 5-6 hours until the chicken is fully cooked and tender.
- Cook the pasta separately. About 20 minutes before the chicken is finished, cook the spaghetti according to the package instructions. Drain the pasta and set aside.
- Shred the chicken. Once the chicken is done cooking and tender, remove it from the slow cooker and place it in a medium-sized bowl. Then, shred the chicken using two forks. Set aside, leaving any liquids behind in the slow cooker.
- Make the cheese sauce. Add the cream cheese and Velveeta (or shredded cheddar) to the slow cooker. Stir to add the cheese into the remaining liquid, then cover and cook on HIGH for 15 minutes until the cheese has fully melted and the sauce is smooth. Then, stir the mixture well to make sure the sauce is creamy and evenly combined.
- Add the shredded chicken and pasta. Return the shredded chicken to the slow cooker and stir to combine it with the cheese sauce. Then, add the cooked spaghetti and gently stir everything together until the pasta is fully coated in the sauce.
- Optional broiling step. For a cheesy, browned top, spoon the dish onto plates, sprinkle with extra shredded cheddar cheese, and broil for 1-2 minutes until the cheese is bubbly and golden. Be sure to observe to avoid burning.
- Serve and garnish. Garnish with freshly chopped parsley if desired, and serve immediately. Alternatively, transfer the spaghetti mixture to a greased 13×9-inch baking dish, top with additional cheese, and bake at 350℉ for 20 minutes for a more casserole-style presentation.
Notes
Nutrition
There’s nothing better than eating a warm, creamy dish when I need some comfort food, and this dish is exactly that. It’s filled with tender chicken, a rich cheese sauce, and spaghetti that hits the spot every time. It’s become a family favorite because it’s so simple to make. I toss everything into the slow cooker and forget about it until dinner time—no need for me to stand around the stove. It’s one of those dishes I keep getting requests to make repeatedly!
If you’re craving even more bold flavors in your pasta dishes, try this Smoky Pasta Sauce with Bacon for a smoky twist on classic sauces.

I hope it brings you as much joy as it does for me.
Key Ingredients and Tools
Here are some key items for this spaghetti, along with tips on substitutes that might be useful.

- Chicken breasts: This recipe uses boneless, skinless chicken breasts for a leaner choice, but you can use boneless, skinless chicken thighs instead of chicken breasts for potentially more tender meat.
- Velveeta cheese: Velveeta melts really well, giving the sauce that creamy feel. If you’d rather use something else, use 16 ounces of shredded cheddar, though it might not blend as seamlessly.
- Rotel: A can mix of diced tomatoes and green chilies; you can find Rotel in the canned vegetable aisle. They offer mild, original, or hot varieties to suit your taste. You can replace Rotel with canned diced tomatoes and a small can of green chilies. If you like it less spicy, use the diced tomatoes.
- Heavy cream: It’s added for the sauce’s rich, smooth texture. You can use half-and-half or whole milk for a lighter version, but your sauce may become a bit thinner.
- Worcestershire sauce: This adds a nice, subtle flavor boost to the chicken. It’s typically in the condiment aisle. In place of Worcestershire sauce, soy sauce could work but expect a slightly different taste.
- Slow cooker: The recipe suggests a 6-quart slow cooker to fit everything well and cook evenly. If you have a smaller one, just be careful not to overpack it, or the cooking might not go as planned.
Knowing about these ingredients and tools can help you get the best results from your recipe, even if you have to tweak things based on what’s available.
Troubleshooting and Help
It’s best to cook the pasta separately. Cooking it in the slow cooker can make it mushy, so boil it on the stovetop and add it at the end to keep it perfectly al dente. If you love chicken pasta dishes, you might also want to try this Chicken Taco Pasta Bake for a zesty, cheesy dinner with a fun taco twist.
The chicken should be tender enough to shred easily with a fork. If unsure, use a meat thermometer—chicken is fully cooked at 165°F.
Yes! When adding the pasta, you can toss in steamed broccoli, spinach, or even peas. It’s a great way to sneak in some extra veggies.
You can lighten it by using low-fat cream cheese, 2% Velveeta, or even substituting some heavy cream with whole milk. If you want a healthier option, whole wheat pasta is another easy swap.
Absolutely! You can prep all the ingredients the night before and store them in the fridge, then toss everything in the slow cooker in the morning. The dish also reheats well, so leftovers are great, too! If you’re looking for a homemade sauce for this dish, you might want to check out this Pressure Canned Spaghetti Sauce Recipe. It’s a great make-ahead option and adds even more flavor to your pasta dishes.
This spaghetti recipe is my go-to for an easy, cozy meal, especially on busy days. It’s become a favorite in my household because it requires minimal prep and uses ingredients I usually have. It’s a simple way to whip up a filling, homemade dinner without hassle. It’s perfect for a casual family dinner or for making in advance for a group. So try it out, too, and enjoy a comforting, homemade dinner that will make everyone happy!

By Katie Shaw

Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
What can be used instead of Velveeta?
I always make it with velveeta because it melts so smoothly. you can try mild cheddar.