Crockpot Chicken Spaghetti is one of those dishes that saves the day when you’re juggling a busy schedule but want something comforting on the table. I remember the first time I made this slow cooker chicken spaghetti. I was juggling work deadlines and a hungry family, and it was the last thing I wanted to fuss with. But as it cooked all afternoon, the whole house filled with that creamy, cheesy aroma, and by dinner time, everyone was raving. It’s an easy chicken spaghetti recipe that doesn’t taste like it came from a slow cooker at all.
This dish works for busy weeknights, casual get-togethers, or anytime you want that warm, creamy chicken pasta crockpot meal without the extra work. Crockpot Chicken Spaghetti turns out tender chicken mixed with spaghetti and a rich sauce that’s creamy but not heavy. It combines simplicity with flavor in a way that gets regular family meals on the table faster.
You don’t need to babysit it either. Just load the ingredients, let the slow cooker do the magic, and come back when it’s ready. If you like chicken spaghetti casserole but don’t want to bake or fuss, this one pot chicken spaghetti approach is your best bet. It’s so convenient and forgiving that even beginners feel confident giving it a try.
By the end of this guide, you’ll know exactly how to get Crockpot Chicken Spaghetti right every time. If you’ve been looking for a practical, no-fail recipe that works with minimal effort, this recipe is for you. You’ll see why I make this again and again whenever I want a hearty, satisfying meal. Let’s get started!
What You’ll Need:
- 2 cups cooked, shredded chicken (rotisserie chicken works great or leftover roast; can substitute with shredded turkey)
- 12 ounces spaghetti pasta (regular or whole wheat; break in half to fit slow cooker)
- 1 can (10.5 oz) cream of mushroom soup (can swap for cream of chicken soup)
- 1 can (10.5 oz) cream of chicken soup
- 2 cups chicken broth (homemade or low-sodium store-bought)
- 1 cup diced onions (yellow or white; substitute with onion powder if needed)
- 1 cup diced green bell pepper (for crunch and flavor; optional)
- 2 cups shredded cheese (cheddar or a Mexican blend works well)
- 1 teaspoon garlic powder (or 2 cloves minced garlic)
- Salt and pepper to taste
- Optional cayenne or black pepper for a kick
Shopping tips: Use pre-shredded cheese to save time, but freshly shredded melts better. Buy chicken broth in cartons for less sodium. Stretch this recipe by adding frozen mixed veggies along with the bell peppers for color and nutrition. Store leftover chicken in the fridge for up to 3 days or freeze cooked chicken if prepping in advance.
For Crockpot Chicken Spaghetti, I prefer to use rotisserie chicken. It shreds easily and adds extra flavor with little effort. You can substitute any cooked chicken you have on hand. Keep pasta on hand as a pantry staple because this easy chicken spaghetti recipe relies on common ingredients.
Let’s Make It:
- Prepare your ingredients. Shred the cooked chicken, dice the onion and bell pepper. Break the spaghetti in half. This step takes about 10 minutes if you’re prepped.
- Combine soups and broth. In a medium bowl, whisk together the cream of mushroom soup, cream of chicken soup, and chicken broth until smooth. Add garlic powder, salt, and pepper here. This creamy base is crucial for Crockpot Chicken Spaghetti.
- Layer in slow cooker. Spray your crockpot with non-stick spray or lightly butter. Add the onion and bell pepper first, then the shredded chicken. Pour the soup and broth mixture over everything. Spread it out evenly.
- Add dry spaghetti. Place broken spaghetti directly on top of the mixture. Push the pasta down slightly but don’t stir yet. It’s tempting, but wait until later to mix.
- Cook low and slow. Set crockpot to low and cook for 3 to 4 hours. Check pasta at 3 hours—it should be tender but not mushy. If you want it faster, cook on high for 1.5 to 2 hours but check often.
- Stir and add cheese. Once pasta is tender, stir everything gently to combine the spaghetti into the sauce. Add shredded cheese on top, cover, and cook for 10-15 more minutes on low until cheese melts.
- Final taste and adjust. Taste and add salt or pepper if you need. If the sauce seems too thick, stir in a little more broth or milk for a creamier finish.
Shortcut tip: Use pre-cooked chicken or leftover chicken from the fridge. Skip sautéing onions to save the extra step since slow cooking softens them well. I keep a stash of labeled shredded chicken in the freezer just for quick meals like Crockpot Chicken Spaghetti.
How to Serve This:
Crockpot Chicken Spaghetti is a meal on its own but pairs wonderfully with simple sides. I usually serve it with a crisp green salad dressed with vinegar and olive oil. A side of steamed or roasted veggies like broccoli or green beans balances out the creamy pasta.
This recipe shines for weeknight dinners or casual Sunday lunches. It’s the perfect fix for when you want comfort food without the fuss. It also travels well for potlucks or family gatherings. Just keep it warm in the slow cooker at your event.
Leftovers reheat easily on the stove or microwave. Sometimes I add a splash of broth when reheating to loosen the sauce. You can also freeze leftovers in portions for up to 3 months; just thaw and heat before serving.
If you want to turn it more casserole-style, transfer the mixture to a greased baking dish after slow cooking. Top with extra cheese and bake at 350°F for 15 minutes until bubbly and golden on top.
Keep in mind, Crockpot Chicken Spaghetti works well served with:
- Garlic bread or crusty rolls
- Mixed green salad
- Roasted vegetables
- Fresh steamed broccoli
These sides add freshness that cuts through the creamy chicken pasta crockpot dish, creating a balanced meal your family will love.
Common Questions:
Q1: Can I use uncooked chicken in Crockpot Chicken Spaghetti?
Yes, you can. Just add chicken breasts or thighs directly and increase cooking time to 5-6 hours on low. Shred chicken before mixing with pasta or let it shred in the pot when done.
Q2: What pasta works best?
Traditional spaghetti is best, but you can also use penne or fusilli. Just adjust cooking times slightly as some pasta shapes absorb liquid differently.
Q3: How do I keep the pasta from getting mushy?
Don’t overcook. Check at 3 hours if cooking on low. Stir pasta into the sauce only when the noodles are al dente. Avoid stirring the pasta at the start.
Q4: Can I make this gluten-free?
Absolutely. Use gluten-free pasta and confirm that soups and broth are gluten-free. Many brands label these clearly.
Q5: Can I add more vegetables?
Yes. Frozen peas, corn, or spinach work well. Add them halfway through cooking to keep texture.
Q6: What cheese do you recommend?
Sharp cheddar gives great flavor. Mexican cheese blends or Monterey Jack melt well and add creaminess.
Q7: Can this be done in an Instant Pot?
Yes, use the sauté function to mix ingredients, then pressure cook for 5-6 minutes and quick release. Add cheese last.
Preparing Crockpot Chicken Spaghetti is forgiving. Keep these answers in mind as you cook, and you’ll be set for delicious results every time.
Final Notes:
Crockpot Chicken Spaghetti is a go-to comfort meal for me because it balances ease with flavor flawlessly. It’s creamy, cheesy, and hearty without demanding too much hands-on time. You don’t have to fuss over steps or ingredients, making it ideal for busy weekdays or stress-free weekends.
Three tips to get it right:
– Use shredded cooked chicken to save time
– Don’t stir pasta in at the start to prevent mushiness
– Add cheese at the end for melty goodness without overcooking
If you want to switch it up, try adding diced tomatoes or a dash of hot sauce for a little zing. Swap bell peppers for mushrooms if you prefer earthier flavors. For a healthier twist, use whole wheat pasta or add extra veggies.
Don’t hesitate to make Crockpot Chicken Spaghetti your own. Adjust seasonings, add your favorite herbs, or swap cheeses until it suits your family’s tastes perfectly. This recipe is as flexible as it is reliable.
Keep this recipe at hand for a simple, creamy chicken pasta crockpot meal that always delivers comfort and smiles.
For related recipes, check out this Crockpot Chicken Pozole Verde recipe and this chicken salad with chickpeas and grape salad. For more tips on slow cooker meals, I recommend Creamy crockpot chicken spaghetti – That Oven Feelin and this Crockpot Chicken Spaghetti Recipe -slow cooker cheesy spaghetti.
You can also explore gluten alternatives with gluten-free chicken tenders or see community feedback in Creamy crockpot chicken spaghetti. I used a rotisserie chicken and ….
Crockpot Chicken Spaghetti
This easy Crockpot Chicken Spaghetti is a creamy, comforting dish perfect for busy weeknights, combining tender chicken with cheesy spaghetti slow-cooked to perfection.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 2 cups cooked chicken, shredded
- 8 oz spaghetti, broken into pieces
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small onion, finely chopped
- 1 small green bell pepper, chopped
- 2 cloves garlic, minced
- 1/2 tsp black pepper
- 1/2 tsp paprika
- Salt to taste
Instructions
- Spray the inside of the crockpot with cooking spray.
- In the crockpot, combine the cream of mushroom soup, cream of chicken soup, and chicken broth. Stir to mix well.
- Add the shredded chicken, chopped onion, bell pepper, garlic, black pepper, paprika, and salt. Stir to combine.
- Break the spaghetti into smaller pieces and add to the crockpot, gently mixing to submerge in the liquid.
- Cover and cook on low for 3-4 hours, or until the spaghetti is tender and the mixture is bubbly.
- About 15 minutes before serving, stir in the shredded cheeses until melted and creamy.
- Serve warm, garnished with extra cheese or fresh herbs if desired.
Notes
For added flavor, top with crispy fried onions or serve with a side of garlic bread.