This Slow Cooker Chicken Spaghetti is creamy, cheesy comfort food made easy. Tender chicken cooks low and slow in a rich sauce, then gets tossed with spaghetti for a cozy, family-friendly dinner that’s perfect for busy nights!

A close-up of creamy pasta with shredded chicken, garnished with chopped parsley, being stirred in a slow cooker with a wooden spoon. The sauce looks rich and includes pieces of tomato.

Quick Snapshot:

  • Total Time: About 4-5 hours
  • Equipment Needed: Slow Cooker
  • Best Tip: Don’t overcook the chicken, as then it may become dry and/or rubbery
  • Perfect For: Make-ahead or meal prep dinner; weekends; feeding a crowd; hosting hungry houseguests

If you love classic chicken spaghetti but don’t love babysitting the stove, this crockpot version is for you. 

Everything cooks right in the slow cooker, creating a creamy, flavorful sauce, while keeping the chicken tender and juicy. 

It’s an easy dinner that works for weeknights, feeds a crowd, and can be customized depending on how you plan to serve it…whether you want a true one-pot meal or the best possible leftovers.

Since crock pot meals can be tricky, I tested this crock pot chicken spaghetti 3 times to ensure that you get the best results every single time. No overcooked chicken and bland sauces, this version is creamy, cheesy, and oh-so delicious!

And if this chicken spaghetti slow cooker recipe is calling your name, you’ll also adore this creamy lemon chicken pasta and chicken pot pie noodles with a savory, creamy base!

A white bowl filled with creamy spaghetti mixed with shredded chicken, diced tomatoes, and garnished with chopped parsley. A gold fork is twirled into the pasta, and fresh parsley is nearby.

Ingredients You’ll Need:

This recipe uses simple, pantry-friendly ingredients that come together into the ultimate comfort meal.

  • Cream-based soups: cream of chicken soup and cream of mushroom soup
  • Diced tomatoes with green chilies: (mild Rotel works well)
  • Seasonings: garlic powder, Italian seasoning, onion powder, salt, and black pepper
  • Boneless, skinless chicken breasts: about 1.5 pounds
  • Cheeses: shredded Colby Jack cheese and cream cheese
  • Spaghetti noodles: (about ¾ of a box for the best sauce-to-pasta ratio)

Optional add-ins: bell peppers, mushrooms, spinach, or a pinch of red pepper flakes for heat.

Overhead view of raw chicken breasts on a plate, a can of soup, spices, a small bowl of butter, a bowl of diced tomatoes, shredded cheese, uncooked spaghetti, and a small bowl of condensed soup on a white surface.

Best Chicken to Use:

  • Chicken breasts: lean, classic texture, shred easily
  • Chicken thighs: juicier and more forgiving if slightly overcooked
  • Avoid pre-cooked chicken: if you’re using a rotisserie chicken or leftover chicken, add it at the end of the recipe for best results (and to not overcook the chicken and make it dry and rubbery)

How to Make Chicken Spaghetti in Slow Cooker:

This pasta recipe is a breeze to whip up! Be sure to check out the recipe card towards the bottom of the page for a full list of ingredients and directions.

  • Build the Sauce: Add the soups, diced tomatoes with green chilies, Italian seasoning, garlic powder, salt, and pepper to the slow cooker. Stir well to combine.
  • Add the Chicken: Place the chicken breasts on top of the sauce and then spoon some of the mixture on top. Cover and cook:
  • LOW for 4–5 hours or
  • HIGH for 2–3 hours
    until the chicken is tender and cooked through.
A slow cooker filled with an uncooked mixture of rotel, soup and batter, ready to be cooked. The slow cooker is black and sits on a light-colored surface.
Uncooked chicken breasts covered in a creamy sauce with diced vegetables inside a black slow cooker, viewed from above on a light-colored surface.
  • Shred the Chicken: Shred it with two forks (or a hand mixer for speed) in the crockpot or on a cutting board and then stir into the mixture. 
  • Add the Cheeses: Stir in shredded cheese and cream cheese. Cover and cook on low for 10-15 minutes, or until melted.
  • Cook the Pasta: Cook spaghetti according to package directions, then stir it into the sauce just before serving.
A black slow cooker filled with a creamy, cheesy dip mixture that has visible bits of red and yellow ingredients, sitting on a light-colored surface.
Creamy spaghetti mixed with shredded chicken and diced tomatoes in a black slow cooker, viewed from above on a light-colored surface.

How to Keep Pasta From Turning Mushy:

  • Don’t overcook: boil the pasta until it’s al dente
  • Stir: once or twice for even cooking
  • For leftovers: store pasta separately when possible

Troubleshooting:

Sauce too thick?

Add chicken broth or milk, ¼ cup at a time, until creamy.

Sauce too thin?

Remove the lid and cook on HIGH for 10–15 minutes, or stir in extra cheese.

Chicken dry or stringy?

It cooked too long. Next time, reduce cook time or use chicken thighs.

Pasta soaked up all the sauce overnight?

Totally normal. Add broth when reheating and stir gently.

Creamy pasta with shredded chicken, spaghetti noodles, diced tomatoes, and chopped parsley is mixed together in a slow cooker. A wooden spoon is used for stirring the dish.

Make-Ahead Tips:

  • Prep sauce ingredients the night before and refrigerate
  • Store uncooked pasta separately
  • Assemble everything except pasta and refrigerate up to 24 hours before cooking

Storage & Reheating:

  • Refrigerator: Store leftovers up to 4 days
  • Reheat: Warm gently on the stovetop or microwave with a splash of broth or milk
  • Freezing: Not recommended once pasta is added, as the texture will become mushy

Easy Variations:

  • Spicy: Use hot Rotel + pepper jack cheese
  • Veggie-boosted: Add mushrooms, spinach, or bell peppers
  • No canned soup: Swap with extra broth + cream cheese + a cornstarch slurry
  • Gluten-free: Use corn/rice-blend pasta and cook separately

What to Serve With Slow Cooker Chicken and Spaghetti:

FAQs:

Can I use frozen chicken?

While some people may do this, I find it is generally unsafe to use frozen chicken in the crock pot.

Can I double this recipe?

Yes! Use a 6-quart slow cooker and stir well before adding pasta.

Can I use rotisserie chicken?

Definitely! Add the shredded chicken during the final 30 minutes, then proceed with pasta.

If you give this recipe a try, I’d love to hear how it turned out for you! Leave a comment below, share a photo with me on Instagram (tag @pumpkin_n_spice), or save this recipe to Pinterest so you can make it again whenever the craving hits!

A close-up of creamy spaghetti with pieces of tomato and parsley, served in a white bowl. A golden fork is twirling some of the pasta.

More Easy Chicken Recipes You’ll Love:

Creamy pasta with shredded chicken, spaghetti noodles, diced tomatoes, and chopped parsley is mixed together in a slow cooker. A wooden spoon is used for stirring the dish.
Gayle Bialas

Slow Cooker Chicken Spaghetti

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This Slow Cooker Chicken Spaghetti is creamy, cheesy comfort food made easy. Tender chicken cooks low and slow in a rich sauce, then gets tossed with spaghetti for a cozy, family-friendly dinner that’s perfect for busy nights!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 (10 ounce) can diced tomatoes with green chilies (I used a can of mild Rotel)
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1.5 pounds chicken breasts
  • 2 cups shredded cheese (I used shredded colby jack cheese)
  • 4 ounces cream cheese, cubed
  • 12 ounces spaghetti noodles (I used about ¾ package of spaghetti. You can use the entire box if you like, though I found this to be the best ratio)

Equipment

Method
 

  1. Line your slow cooker with a liner (I highly recommend this for easy clean-up) or lightly grease with cooking spray.
  2. Add the soups, diced tomatoes, garlic powder, Italian seasoning, onion powder, salt and pepper to the bottom of your slow cooker and stir well to combine. Place chicken breasts on top of soup mixture and spoon some of the mixture on top of the chicken.
  3. Cover and cook on low for 4-5 hours, or until cooked through. Using two forks, shred the chicken right in the slow cooker. Otherwise, remove to a cutting board, shred chicken, and then return to the slow cooker.
  4. Stir in the shredded cheese and then add in cream cheese. Cover and cook for 10-15 minutes, or until the cheese is melted.
  5. While cheese is melting, cook the spaghetti according to the package directions until al dente. Drain and then add the noodles to the slow cooker and stir well to combine. Serve immediately.

Notes

  • Leftovers will keep in an airtight container in the refrigerator for up to 4 days.
  • See my tips and tricks for making this Slow Cooker Spaghetti above the recipe box.

Did you make this recipe?

Mention @pumpkin_n_spice or tag #pumpkin_n_spice!