Creamy, cheesy, and delicious this is one of my favorite comforting crockpot dinners. I love to do a quick broil at the end for a golden topping that’s hard to say no to. So much flavor!
This is a family favorite and it’s so simple to make.
Table of Contents
What You’ll Need
The Velveeta cheese is what will make the sauce super creamy, so I don’t recommend substituting it. If you use mild Rotel tomatoes, this won’t be spicy. But if you want more heat feel free to choose a spicy one. You can also just use diced tomatoes.
This will make 6 servings. If you have a larger slow cooker (or two!), you can double the recipe. Just hit the 2x button in the recipe card at the bottom of this post.
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Equipment
- 6-quart slow cooker (or larger)
- Large pot
- Colander
- Medium-sized bowl
- Baking dish optional
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 can Rotel tomatoes (drained; 15 ounces)
- ½ cup heavy cream
- 8 ounces cream cheese (cubed)
- 16 ounces Velveeta cheese (cubed; or shredded cheddar cheese)
- 12 ounces spaghetti (uncooked)
- fresh parsley for garnish
How to Make
Step One: Cook the Chicken First
Toss your chicken breasts in the slow cooker with the butter, Worcestershire, salt, pepper, granulated onion, paprika, garlic, drained Rotel, and heavy cream. Give it all a good stir so the chicken gets coated. Cover it up and cook on HIGH for 3-4 hours (or LOW for 5-6 hours if you’ve got more time). You’ll know it’s done when the chicken shreds easily.
Step Two: Get Your Pasta Going
About 20 minutes before the chicken’s ready, cook your spaghetti like normal. Drain it and set it aside.
Step Three: Shred The Chicken
Pull the chicken out of the slow cooker and shred it with two forks in a bowl. Leave all the juices in the slow cooker; that’s what we’ll make the sauce from.
Step Four: Make the Cheese Sauce
Drop the cream cheese and Velveeta cubes right into the slow cooker. Cover and cook on HIGH for 15 minutes until everything melts down smooth. Stir it really well.
Step Five: Put It All Together
Add the shredded chicken back in, then fold in your cooked spaghetti.
Mix it gently so everything gets coated but you don’t break up the pasta.
Step Six: Broil (Optional)
If you want a crispy cheese top, put your servings on plates, sprinkle some cheddar on each one, and stick them under the broiler for a minute or two. Just watch it very closely.
Step Seven: Serve
Add some fresh parsley if you want it to look fancy, but honestly, it’s good as-is.
Storing & Serving
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
To reheat, simply microwave the leftovers for 1-2 minutes or until heated through. You can also reheat the leftovers in a skillet on the stovetop, adding a splash of milk or cream to help loosen up the sauce as needed.
This is almost a complete meal, but would go well with a simple green salad or roasted veggies, along with some crusty sourdough rolls.
Questions and Troubleshooting
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.
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.
More Creamy Pasta Recipes
- Smoky and creamy chicken pasta is super affordable but tastes like a restaurant meal.
- Creamy chicken taco pasta bake is a great way to use up leftovers and is my kids’ favorite dinner!
- Chicken Alfredo lasagna rollups are a bit of work but they are in my top 5 favorite dinners.
- Creamy ham mac and cheese is great for using up leftover holiday ham.
Printable Recipe
Slow Cooker Chicken Spaghetti
Equipment
- 6-quart slow cooker (or larger)
- Large pot
- Colander
- Medium-sized bowl
- Baking dish optional
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 can Rotel tomatoes (drained; 15 ounces)
- ½ cup heavy cream
- 8 ounces cream cheese (cubed)
- 16 ounces Velveeta cheese (cubed; or shredded cheddar cheese)
- 12 ounces spaghetti (uncooked)
- fresh parsley for garnish
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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 tomatoes, 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.
Notes
Nutrition
Love,
What can be used instead of Velveeta?
I always make it with velveeta because it melts so smoothly. you can try mild cheddar.