Crockpot Chicken Spaghetti
Crockpot Chicken Spaghetti is a super easy and delicious slow cooker recipe! This is a comforting meal the whole family loves.
The crockpot does most of the work and this easy dinner is perfect for a busy weeknight dinner.
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This has been one of my kid’s favorite dinners for years now. It’s made with seasoned chicken breasts, cream of chicken soup, diced tomatoes and green chilies, Colby Jack cheese, sour cream, and spaghetti noodles.
This is one of those recipes I make when I know I’m not going to want to cook around dinner time. 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 out my baked chicken spaghetti recipe!
If you are looking for another easy and delicious crockpot pasta recipe, check out my Crockpot Creamy Chicken Pasta. My family loves this recipe and it’s also super easy to make. It’s made with chicken, marinara sauce, Alfredo sauce, pasta, and cheese.
Ingredients
- Chicken breasts
- Salt, pepper, onion powder, parsley, and paprika
- Cream of chicken soup
- Mild Rotel (Diced Tomatoes with Green Chilies)
- Minced garlic
- Shredded Colby Jack cheese
- Sour cream
- Spaghetti noodles
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.
The seasonings in this recipe are pretty simple, but you could add some taco seasoning if you want even more flavor!
I think the simple seasonings are part of why my kids enjoy this recipe so much!
Next, add 2 cans of Cream of Chicken Soup and 1 can of Mild 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!
You could use a hot style of Rotel if you want more spice!
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 F 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, drain it. 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 salad, green beans, roasted broccoli, or some frozen mixed veggies to keep it simple.
You will love this recipe because it’s easy, comforting, and the leftovers reheat well for lunch the next day!
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! Cheddar cheese would also be great in this recipe.
- Use freshly minced garlic or jarred minced garlic for this recipe.
- I keep the seasonings simple in this recipe, but you could add some taco seasoning if you want even more flavor.
- 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. If you want to make spicy chicken spaghetti you could use a can of Hot Rotel!
- This dish does have a very mild spice level from the can of Rotel, my kids still eat it and love it!
Similar Recipes
- Baked Chicken Spaghetti
- Crockpot Creamy Chicken Pasta
- Crockpot Chicken and Gnocchi
- Crockpot Buffalo Chicken Pasta
- Crockpot Chicken Bacon Ranch Pasta
- Crockpot Chicken Bacon Ranch Tortellini
- Creamy Chicken and Gnocchi
If you make my Crockpot Chicken Spaghetti I hope you love it! If you enjoy this recipe, please leave me a comment or save this recipe to your Pinterest account to save it for later.
Ingredients
- 1 lb chicken breasts
- 1/2 tsp each of salt and pepper
- 1 tsp each of onion powder, parsley, and paprika
- 2 (10 oz) cans of cream of chicken soup
- 1 (10 oz) can of Mild Rotel (not drained)
- 1 tbsp of minced garlic
- 2 cups of shredded Colby Jack cheese
- 1/4 cup of sour cream
- 1 lb of spaghetti
- Dried Parsley
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 the chicken or cut it up into cubes and add it back to the crockpot. Stir in sour cream and shredded cheese.
- Cook 1 lb of spaghetti according to the directions on the package, drain, and add to the slow cooker. Mix everything together well and serve. Top with dried parsley.
- Enjoy! Let me know if you try it out!
Video
Notes
- Shred your own block of colby jack cheese for a creamier and easier to melt cheese. It takes better too in my opinion! Cheddar cheese would also be great in this recipe.
- Use freshly minced garlic or jarred minced garlic for this recipe.
- I keep the seasonings simple in this recipe, but you could add some taco seasoning if you want even more flavor.
- 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. If you want to make spicy chicken spaghetti you could use a can of Hot Rotel!
- This dish does have a very mild spice level from the can of Rotel, my kids still eat it and love it!
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
Made this tonight and had to sub rotel for salasa because that’s all I had on hand and it turned out great! My husband and toddler approved and hubs asked for this to be added to our rotation
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.
I came here to find out if it could be made without cheese, so I guess this answered it! Thanks
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 am thinking about trying this recipe. Has anyone added bacon to it? Seems like it would go with it 😁
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!
I always use a block of cream cheese instead of sour cream. Makes it so creamy. We love it!
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!
Can you cook this high when you don’t have that long
SO GOOOOD! I’m 20 years old and I made this last night for my parents for the first time! It was super easy and really delicious! I will definitely make it again in the future!
I just made this with Gluten Free chicken soup and noodles. I also added Velveeta cheese and I forgot to get Rotel so I used Salsa that I already had. Turned out delicious!!
How many does this serve?
Hello,
I just wanted to take a moment to thank you for this recipe. I made it for my family tonight and it turned out great. We added an extra chicken breast, which made it more filling and provided leftovers for later. I’m excited to try more of your recipes in the future.
I have made this 3 times in the last 3 weeks. This is the ONLY dish every person in my family of 5 will eat without a modification. I’m s I glad my husband saw this recipe! We love many of the recipes on this site.
So happy to hear that!
Can I cook this on high in the crockpot?
I absolutely can’t wait to try it!! Thank you!
Out of all the recipes I have ever tried…this was stellar! No tweaking, no adding, etc…just wonderful, thank you for sharing!!!
Happy to hear that!
So happy to hear that! Thank you!
What a great recipe! My only change-up was I use thighs instead of breasts, added fresh mushrooms and diced red bell pepper for color. The kids would have loved this recipe, but since I haven’t any children, I ate their portion.
Can this be made with boneless skinless chicken thighs?
Would substituting smoked paprika make a big difference?
My family loved it, so good!!