Slow Cooker Chicken Spaghetti

tongs removing chicken spaghetti from slow cooker

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.

Prep Time10

Cook Time3 15

Total Time3 25

Course: Main Course

Cuisine: American, Southern

Keyword: cheap crockpot dinners, chicken spaghetti crockpot recipe

Servings: servings

Calories: 728kcal

Author: Katie

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 13x9-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.

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