Crockpot Chicken Spaghetti

Here’s a creamy, comforting, and easy Crockpot Chicken Spaghetti recipe — perfect for busy days when you want something filling and flavorful with minimal effort.

🍗🧀 Crockpot Chicken Spaghetti

✅ Ingredients:

• 2–3 boneless, skinless chicken breasts (or thighs)

• 1 can (10.5 oz) cream of chicken soup

• 1 can (10.5 oz) cream of mushroom soup (or use 2 chicken soups if preferred)

• 1 can (10 oz) Rotel (diced tomatoes with green chilies) — drained

• 1 cup chicken broth

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp black pepper

• 2 cups shredded cheddar cheese, divided

• 8 oz spaghetti, broken in half

• Optional: 4 oz cream cheese or ½ cup sour cream for extra creaminess

🥣 Instructions:

1. Add to Crockpot:

   • Place chicken breasts in the bottom of the slow cooker.

   • Add cream soups, Rotel, broth, garlic powder, onion powder, and black pepper.

   • Stir slightly to mix around the chicken.

2. Cook:

   • Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is fully cooked and tender.

3. Shred Chicken:

   • Remove chicken, shred it with two forks, and return to the crockpot.

   • Add cream cheese or sour cream now if using. Stir well.

4. Add Pasta:

   • Add broken spaghetti and 1½ cups shredded cheese to the crockpot.

   • Stir to combine. Push pasta into the sauce as much as possible.

   • Cover and cook on HIGH for 20–30 minutes, stirring once or twice, until pasta is tender. Add a splash of broth or water if it thickens too much.

5. Finish:

   • Once pasta is done, sprinkle remaining ½ cup cheese on top.

   • Cover for a few minutes to melt, then serve.

💡 Tips:

• You can pre-boil the spaghetti and stir it in at the end if you prefer.

• Add cooked bacon, sautéed mushrooms, or bell peppers for extra flavor.

• Use Velveeta instead of cheddar for a smoother, classic Southern-style version.