This Slow Cooker Chicken Spaghetti is a creamy, cheesy, and comforting dinner that’s ideal for busy weeknights. Tender chicken simmers in a savory sauce, then is shredded and combined with melty cheddar and mozzarella before being tossed with spaghetti for an easy, family-friendly meal.
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If you want to switch up pasta night with minimal effort, this slow cooker chicken spaghetti is a reliable go-to. Seasoned chicken breasts cook low and slow in a creamy base, producing a rich sauce that pairs perfectly with cheese and pasta. The result is a comforting dish that’s both simple to prepare and satisfying to eat.
This recipe is kid-approved and works well for adults too. Assemble the ingredients in the morning, let the slow cooker do the work, and come home to a warm, flavorful dinner that reheats beautifully for leftovers.
Ingredients
These are the components you’ll need to make slow cooker chicken spaghetti. Exact measurements and nutrition details appear in the recipe card below.
- Chicken: Boneless, skinless chicken breasts (about 1 pound).
- Seasonings: Salt, black pepper, garlic powder, onion powder, and paprika to season the chicken.
- Canned Soup: Cream of chicken and cream of mushroom soups add body and flavor. You can substitute other cream soups if preferred.
- Chicken Broth: Adds moisture and depth to the sauce.
- Diced Tomatoes: I used diced tomatoes with onions and chiles for a touch of heat; plain diced tomatoes or fire-roasted work too.
- Cream Cheese: Softens into the sauce to create a luscious, velvety texture.
- Shredded Cheese: A mix of cheddar and mozzarella melts smoothly into the sauce.
- Spaghetti: Cooked al dente and drained before tossing with the sauce. Other pasta shapes like penne or fettuccine will work as well.
Variations
- Gluten-Free: Use gluten-free pasta and gluten-free cream soups to adapt this recipe.
- Spicy: Use spicy diced tomatoes, add sliced jalapeños, or sprinkle in cayenne for more heat.
- Pesto Twist: Stir a few tablespoons of pesto into the sauce with the cheeses for a bright, herby flavor.
How to Make Chicken Spaghetti in the Slow Cooker
Grease the inside of your slow cooker with cooking spray before you begin.
Step 1: Prepare the chicken. Season the chicken breasts with salt, pepper, garlic powder, onion powder, and paprika. Place them in the slow cooker.
Step 2: Make the sauce. Whisk together the chicken broth, cream of chicken soup, cream of mushroom soup, and diced tomatoes with their juices. Pour the mixture over the chicken.
Step 3: Add the cream cheese. Dot diced cream cheese over the top of the chicken and sauce so it melts into the mixture as it cooks.
Step 4: Cook. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken reaches at least 165°F and is tender.
Step 5: Shred the chicken. Remove the chicken from the slow cooker and shred it with two forks.
Step 6: Smooth the sauce. With the chicken removed, whisk the sauce to fully incorporate the softened cream cheese until smooth.
Step 7: Add the cheeses. Stir in the shredded cheddar and mozzarella until melted. Return the shredded chicken to the slow cooker and mix to coat.
Step 8: Toss with pasta. Cook the spaghetti until just al dente, drain, then add to the slow cooker and toss with the chicken and sauce. Garnish with fresh parsley if desired and serve.
Storage Directions
- Refrigerate: Keep leftovers in an airtight container for 3–4 days.
- Reheat: Warm individual portions in the microwave in 1-minute intervals, stirring and adding a splash of chicken broth or milk if the sauce has thickened.
- Freeze: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Serving Suggestions
This rich chicken spaghetti pairs well with simple sides. Try a green salad, roasted vegetables, or a light steamed vegetable to balance the meal. Finish with a simple cookie or fruit-based dessert for a complete family dinner.
Expert Tips
- Cook pasta al dente: The noodles will finish cooking when combined with the hot sauce, so aim for slightly firm pasta to avoid mushy results.
- Use freshly shredded cheese: Freshly grated cheese melts more smoothly than pre-shredded varieties, which often contain anti-caking agents.
- Line the crockpot: A disposable slow cooker liner speeds cleanup and protects the pot.
Recipe FAQs
You can make this in a large oven-safe pot or Dutch oven. Combine and bake the chicken and sauce, covered, at 325°F for 1½ to 2 hours until the chicken is tender. Then finish the sauce on the stovetop and follow the remaining steps.
Yes. Boneless, skinless thighs can replace breasts. Adjust the cooking time as needed and shred the thighs the same way once they’re cooked through.
More Delicious Chicken Dishes
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Chicken Taco Casserole
-
Champagne Chicken
-
Instant Pot Chicken Gnocchi Soup
-
Chicken Pesto Pasta Salad
If you try this recipe, please rate it in the recipe card below and consider leaving a review. I love seeing how your dishes turn out—tag your photos on social media if you like!
Slow Cooker Chicken Spaghetti
Ingredients
- 1 pound chicken breasts
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 1 10.5-ounce can cream of chicken soup
- 1 10.5-ounce can cream of mushroom soup
- 1 cup chicken broth
- 1 10-ounce can diced tomatoes with onions and chiles (undrained)
- 4 oz cream cheese, diced
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 8 ounces spaghetti noodles, cooked and drained
- Optional fresh parsley for garnish
Instructions
- Spray the inside of the slow cooker with cooking spray.
- Season the chicken with salt, pepper, garlic powder, onion powder, and paprika; place in the slow cooker.
- In a bowl, whisk together chicken broth, cream of chicken soup, cream of mushroom soup, and diced tomatoes with juices. Pour over the chicken.
- Top with diced cream cheese, spreading it evenly over the chicken and sauce.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and cooked through.
- Remove the chicken and shred it with two forks.
- Whisk the softened cream cheese into the sauce until smooth and fully incorporated.
- Stir in the cheddar and mozzarella until melted, then return the shredded chicken to the slow cooker.
- Cook the pasta according to package directions until just al dente, drain, and add to the slow cooker. Toss to combine.
- Garnish with fresh parsley if desired and serve.
Notes
- Cook spaghetti al dente: The pasta will finish cooking when mixed with the hot sauce, so avoid overcooking.
- Shred your own cheese: Freshly shredded cheese melts better than pre-shredded options.
- Use a liner: A slow cooker liner makes cleanup quicker and easier.
Nutrition
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Carbohydrates: 39 g
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Protein: 35 g
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Fat: 24 g