Crock Pot Chicken Spaghetti

Name: Crock Pot Chicken Spaghetti
Prep time: 5 min
Cook time: 360 min
Total time: 365 min
Ingredients: 10.5 ounce can cream of chicken soup ((see notes below)); 10.5 ounce can cream of celery soup ((can use cream of chicken or cream of mushroom)); 14.5 ounce can diced tomatoes ((can use Rotel or salsa)); 4 ounces (1/2 block) cream cheese, cubed; 1 Tablespoon garlic powder; 1 teaspoon oregano; 2 boneless, skinless chicken breasts ((or chicken thighs)); 12 ounces spaghetti ((about 3/4 of a 16 ounce box)); 2 cups shredded mozzarella cheese; salt and pepper, to taste

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Creamy, cheesy Crock Pot Chicken Spaghetti made with tender chicken, diced tomatoes, and melty cheese. An easy dinner everyone will love!

A CREAMY SPAGHETTI CROCK POT DINNER

This Crock Pot Chicken Spaghetti is one of those meals that everyone can agree on. It’s a kid friendly (and picky eater friendly) recipe, making it a perfect meal to use for busy nights and meal planning. It’s pretty simple to throw together and serve with a side salad and some garlic bread and dinner is served. Also, leftovers are fantastic when reheated, so it’s great for lunch the next day too!

Looking down closely on a Crock Pot full of Chicken Spaghetti.

FREQUENTLY ASKED QUESTIONS:

Can I make Chicken Spaghetti in the oven instead?

Sure, In fact, I already have a Chicken Spaghetti recipe that you make in the oven instead so it’s already tested and ready to go for you.

Could I use taco seasoning?

Instead of garlic powder and oregano, try a packet of taco seasoning. This particular version of seasoning that I used has more of an “Italian” twist, but it can easily be given a taco twist.

What if my sauce is too thick, how can I thin it out?

If the sauce feels too thick, add a splash of milk or broth at the end to loosen it.

What else can I add?

Add spinach during the last 5 minutes for extra veggies. Add cooked bacon or ham for a smoky twist. Top with fresh basil or parsley if you want a pop of color.

What to serve with Slow Cooker Chicken Spaghetti?

Serve with Garlic Bread, Breadsticks, Dinner Rolls or a baguette. Go for a big side salad if you want something a little less heavy.

What’s the best way to store and reheat leftovers?

Store leftovers in the fridge up to 4 days. This reheats beautifully for lunches, so pack it up for the week. Reheat gently on the stove with a splash of milk or broth to bring back the creaminess. Freeze in portions in freezer safe bags or containers for up to 2-3 months for quick meals. Thaw before reheating.

Looking down on a Crock Pot full of Chicken Spaghetti.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

cream of chicken soup– grab a can of your cream of chicken soup, or use some Homemade Cream of Chicken Soup. A different cream of something soup could work if you’re in a pinch too. If you’re fine with the flavor, a Cream of Mushroom Soup would work too. If you have a low sodium or no sodium cream of chicken soup, you can use that too to help control sodium amounts.
cream of celery soup– you can use cream of chicken or cream of mushroom if you don’t have (or don’t like) the cream of celery. If you have a low sodium or no sodium cream of celery soup, you can use that too to help control sodium amounts.
diced tomatoes– you can use Rotel or salsa. I like to use Herdez Salsa instead of diced tomatoes a lot of times because I have it on hand. It really adds great flavor, but the diced tomatoes are a great option for those that don’t want any heat. Diced tomatoes add acidity that balances all the richness.
cream cheese– cubed, or you could use sour cream instead. Cut the cream cheese into cubes so it melts evenly. I find it melts easier if I let it sit to get closer to room temperature. You can use my Tips to Soften Cream Cheese.
garlic powder – if you want, you could use minced garlic. If using the jarred stuff, I would use about the same amount of(or to taste)
oregano
boneless, skinless chicken breasts– or you could use chicken thighs. Rotisserie chicken works if you’re in a rush. You can use frozen chicken, but cook time needs to increase by about 1 to 2 hours on low. Once the chicken is shreddable, the rest of the steps stay the same.
spaghetti– cooked separately. Twelve ounces of spaghetti is about ¾ of a 16-ounce box of spaghetti. Some packages are sold in 12-ounce packages, it just depends on which brand you’re using. Break the spaghetti in half if your slow cooker is smaller. Instead of spaghetti, you can use rigatoni or penne. Bow ties, rotini, linguine or even fettuccine all work great when cooked separately. Just avoid tiny pastas like orzo because they soak up too much sauce.
shredded mozzarella cheese– Pepper Jack cheese and Mexican blend cheeses are great options to use instead of mozzarella if you need a swap idea.
salt and pepper

Cream of chicken soup, cream of celery soup, diced tomatoes or salsa, cream cheese, garlic powder, oregano, chicken breasts or thighs, cooked spaghetti, shredded mozzarella cheese, salt, and pepper.

HOW TO MAKE CROCK POT CHICKEN SPAGHETTI:

Pour in the cream of chicken soup, cream of celery soup, cream cheese and diced tomatoes. Add garlic powder and oregano and stir to combine everything.

Tomatoes, cubed cream cheese, and cream of chicken and celery soups.

Add the chicken breasts. Cover and cook on low 4 to 6 hours, or until the chicken is very tender. Remove the chicken from the slow cooker and shred it with two forks. Cook the spaghetti separately according to package directions, then drain.