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!

tongs removing chicken spaghetti from slow cooker

Slow Cooker Chicken Spaghetti

Katie Shaw

One of the best dinners ever, made extra easy and creamy in your slow cooker. For a browned cheesy top, sprinkle some cheddar on top of each plate and broil for a minute or two.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10

Cook Time 3 15

Total Time 3 25

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

Save This Recipe

I’ll send you a link so you can find it later.

You'll join my email list which you will love. And if you don't, unsubscribe in one click. ❤️

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

To make things quicker, you can cut the garlic and slice the cheese into cubes the night before. This way, when morning comes, all you have to do is throw everything into the slow cooker and leave.

Sixteen ounces of shredded cheddar cheese works fine if you don’t have Velveeta. I’ve even used 2% milk Velveeta, and it turned out okay.

For a smoother cheese sauce that comes together without clumps, cut the Velveeta and cream cheese into smaller pieces before putting them in the slow cooker.

It’s best to use classic spaghetti or long noodles like linguine or fettuccine. Short pasta doesn’t mix well with the cheese sauce, and the overall texture might not be as good.

Though it might seem easier to cook the pasta in the slow cooker, boiling it separately keeps it from becoming too soft. Add it to the cheese sauce carefully to avoid breaking the spaghetti.

Feel free to add more spices like cayenne or red pepper flakes if you’re looking for a bit of extra heat. Choosing hot Rotel over mild can also give it a stronger kick.

Finishing the dish with some fresh parsley or a bit more shredded cheese can brighten it up. Don’t skip this step; it adds a nice pop of flavor and color.

Nutrition

Calories: 728kcalCarbohydrates: 55gProtein: 49gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 170mgSodium: 1704mgPotassium: 906mgFiber: 2gSugar: 10gVitamin A: 1650IUVitamin C: 3mgCalcium: 508mgIron: 2mg

Did you make this?Let me know !

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.

finished chicken spaghetti in white slow cooker.

I hope it brings you as much joy as it does for me.

FREE FOR SUBSCRIBERS

Fall Harvest Cookbook

Subscribe (free!) to my newsletter to receive this PDF + dozens of others in my printable library. You’ll also get emails you’ll truly love, with a weekly meal and so much more.

Tips for the Best Slow Cooker Chicken Spaghetti

Pulling the chicken apart while it’s still hot is easier, and soaking up the sauce is better when you mix it back in. If you let it cool too much, it gets tough to pull apart and doesn’t mix with the sauce as nicely.
Since slow cookers can heat differently and have various cooking times, you might need to check your chicken sooner if your slow cooker gets hot quickly. Buying a good slow cooker can improve how your food turns out.
Slow cookers are great for making chicken soft, but cooking it too long can get dry. Follow the recommended cooking times and use a meat thermometer to check if it’s done. The chicken is ready when it hits 165°F inside.
Be careful when broiling the cheese on top; it can burn fast. Watch it closely, and take it out as soon as it’s bubbly and starting to brown, usually after about a minute.
If your sauce ends up too thick, adding a bit of the water you cooked the pasta in can thin it out and make it creamy again. This little trick helps get the sauce to the perfect consistency.
Taste the dish once you mix everything to see if it needs more salt or pepper. The cheese might make it salty enough, but sometimes you might need to add more to get it right.
After combining all the ingredients, let it sit on the warm setting in the slow cooker for 5-10 minutes before serving. This step lets the flavors come together and thickens the sauce to the perfect texture.

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.

Serving Suggestions

Serve this dish with garlic bread, a Caesar salad, steamed broccoli, roasted vegetables, or green beans for a complete meal.

Troubleshooting and Help

Can I cook the pasta in the slow cooker with the chicken?

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.

How do I know when the chicken is done?

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.

Can I add vegetables to this?

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.

Is there a way to make this healthier?

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.

Can I make this ahead of time?

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.

Storage Instructions

First, let the dish cool completely to store leftovers in the fridge. Then, transfer the spaghetti into an airtight container and refrigerate. It will stay fresh for up to 3-4 days. Eat it in the microwave or stovetop when you’re ready to eat it again. If the sauce thickens too much, add a splash of water or broth to loosen it up.

If you want to freeze the spaghetti, make sure it cools completely first. Place it in a freezer-safe container or bag, removing as much air as possible to prevent freezer burn. The dish will be kept in the freezer for up to 2 months.

To reheat, thaw it overnight in the fridge, then warm it on the stovetop or microwave. You may need to add some water or broth to return the sauce to its creamy consistency.

Remember that freezing may slightly change the texture of the cheese sauce, but it should still taste great when reheated! For more tips on safely storing and reheating leftovers, check out these Leftovers and Food Safety guidelines to make sure your meals stay safe and delicious.

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!