Crockpot Chicken Spaghetti
Crockpot Chicken Spaghetti is such an easy and delicious dinner recipe. The whole family really enjoys this meal. Serve with a salad, roasted broccoli, or some green beans! I also have a baked version of this chicken spaghetti if you prefer not to use a crockpot. Check it out here.
Ingredients
- 2 chicken breasts
- 1/2 tsp each of salt and pepper
- 1 tsp each of onion powder, parsley, and paprika
- 2 cans of cream of chicken soup
- 10oz can of Rotel (not drained)
- 1 TBSP of minced garlic
- 2 cups of shredded cheese (I used Colby Jack)
- 1/4 cup of sour cream
- 1 lb of spaghetti
Make Crockpot Chicken Spaghetti
To start making crockpot chicken spaghetti, spray a crockpot with cooking spray and add 1 pound of chicken breasts.
Season the chicken with salt, pepper, onion powder, parsley, and paprika. Add 1 tbsp of minced garlic on top of the chicken.
Next, add 2 cans of Cream of Chicken Soup and 1 can of Rotel. Rotel is a can of diced tomatoes with green chilis. The Rotel does not need to be drained. The juices from the tomatoes will help make the sauce!
After adding the cream of chicken soup and Rotel do your best to stir all of that well. Add the lid to the crockpot and cook on low for about 4-6 hours or until the chicken is fully cooked and reaches at least 165 degrees with a meat thermometer.
After 4-6 hours on low the chicken will be cooked and the sauce will be browned just a little bit.
Remove the Chicken from the crockpot and cut it up into cubes. You could also shred the chicken if you prefer that. Add the chicken back to the crockpot and add the sour cream and shredded Colby jack cheese. Stir well and put the lid back on the crockpot while you make the spaghetti.
Make one pound of spaghetti noodles following the directions on the package. Once spaghetti is cooked add the noodles to the crockpot and stir well.
Serve Crockpot Chicken Spaghetti
Now it’s time to eat! I like to top the chicken spaghetti with a little bit of dried parsley. Serve the chicken spaghetti with a salad or some kind of veggie! We usually do green beans, roasted broccoli, or some frozen mixed veggies to keep it simple.
If you like this recipe, check out some of my other favorite easy dinner recipes!
- Baked Chicken Spaghetti
- Crockpot Chicken and Gnocchi
- Crockpot Buffalo Chicken Pasta
- Crockpot Chicken Bacon Ranch Pasta
- Crockpot Chicken Bacon Ranch Tortellini
- Creamy Chicken and Gnocchi
Tips and Frequently Asked Questions
- Shred your own block of colby jack cheese for a creamier and easier to melt cheese. It takes better too in my opinion!
- Use freshly minced garlic or jarred minced garlic for this recipe.
- If you would like to add a little spice to this dish, red pepper flakes would be great added to this.
- Serve this dish with garlic bread and a big salad for the perfect meal!
- You do not need to drain the can of rotel before adding it into the mix.
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Equipment
- 1 Crockpot
Ingredients
- 2 chicken breasts (1 lb of chicken)
- 1/2 tsp each of salt and pepper
- 1 tsp each of onion powder, parsley, and paprika
- 2 cans of cream of chicken soup
- 10 oz can of Rotel (not drained)
- 1 TBSP of minced garlic
- 2 cups of shredded cheese (I used Colby Jack)
- 1/4 cup of sour cream
- 1 lb of spaghetti
Instructions
- Spray a large crockpot with cooking spray. Add chicken breasts, seasonings, minced garlic, cream of chicken soup, and Rotel (not drained) to a slow cooker and stir.
- Cook on low for about 4-6 hours. Once chicken is cooked shred chicken or cut it up into cubes and add it back to the crockpot. Stir in sour cream and shredded cheese.
- Cook spaghetti according to the directions on the package, drain, and add to slow cooker. Mix everything together well and serve.
- Enjoy! Let me know if you try it out!
Substitute velveeta cheese..and youll have “rotel chicken spaghetti “ the best! I also sauté onion and a bell pepper add
I have tried two times to make chicken spaghetti, using my mom’s recipe. Hers is the absolute best! However, every time I made it, it literally tasted like vomit, and I had to throw it out. I threw away that recipe since I didn’t know what I was doing wrong. Fast forward about 15 years. When I saw this recipe and told my family I was going to make chicken spaghetti, a look of terror filled their eyes. And I don’t blame them! I made this recipe tonight. We looked at the food on our plates…it looked and smelled delicious. We tentatively looked at each other as we took the first bite…success! I used shredded Velveeta instead of Colby Jack, and I used mild Rotel. I will be making this again! Yay! 🙂
If I added the spaghetti in with the cheese and sour cream and left it for 15 minutes or so, do you think it would cook?
No, because there is not enough moisture or time for it to absorb. Maybe put it in at the first and add a few cups of chicken broth for it to cook with everything else
I am thinking of trying this with an Italian blend of cheese. I have to use Cream of Mushroom soup, organic with no soy, for my daughter. Any advice on that?
Can this be done in the Insta?
Yes! I’ve done it twice now! But you need to add some chicken broth or water. At least 2 cups. Pressure cook 15 to 20 minutes
Can this be cooked in a regular pot instead? I don’t own a crockpot unfortunately
It seems like controlling the temperature and (maybe) adjusting the cooking time would be the biggest factors.
Would trying the baked version work better for you?
(I’d hit garage sales and thrift stores looking for a slow cooker, too. I could live without an oven before I would give up a slow cooker, microwave, or pressure cooker).
He has a link to baking it in the oven. It’s at the top of this page.
https://cookinginthemidwest.com/blog/bakedchickenspaghetti/
So good even though I forgot to add the sour cream and cheese. Late night of school sports and we were just hungry.
Can you use rotisserie chicken instead?
Making this again today, great recipe. simple to make, spicy and delicious.
I used half the spaghetti and it turned out great. Was afraid using the entire pound would make it too dry.
Family loved it. Notes: my 10oz chicken breasts were over 185 after 4 hours on low. I was worried about using 16oz of spaghetti, but it was the right amount. I’m always worried about the saltiness of cream of chicken, so I used a can of cream of mushroom instead of 2 chicken.
So glad you liked it!
Has anyone tried using a block of cream cheese instead of sour cream??
I’m going to use 2oz tonight.
I substitute a block of cream cheese instead of sour cream every time and it is absolutely delicious!
Maybe that’s what I should’ve done! I did nottttt like it with sour cream. I’ll try that next time!
This was so easy and good! Just the two of us here so I’m gonna freeze some of it for another quick meal.
Im trying it tonight. i always like to try something new. i love the rotel with the green chilies, and i dont care for spice but i like that. hubby on the other hand who has a stomach of a billy goat and loves spice, doesnt like the green chilies. so i will be going without and only using diced tomatoes.
im eating this now as we speak, and it looks nothing like yours in texture. whats missing? cream cheese, or cream, and butter. it was very dry, like it was missing something.
This has become one of my favorite go to recipes!! Picky eater approved in our house!
So happy to hear that!