So how do we improve upon it? Well, I happen to think it’s pretty dang close to perfection, but I knew there had to be something I could do. So I adapted it for the slow cooker. Oh yes I did. Slow. Cooker. Perfection.
This Crock Pot Chicken Spaghetti makes putting this delicious dish on the table even easier – especially on those busy weeknights! I’m super impressed with how well this works in the slow cooker.
You add the ingredients right to the slow cooker and while the chicken cooks, it makes the sauce all by itself. Pull the chicken out, shred it up, and add it back to the crock pot with the cooked pasta, sprinkle a little cheese on top and you’re ready to eat! It’s seriously that quick and easy.
A few things to keep in mind:
I’ve found that many recipes that call for you to cook chicken in the slow cooker for more than about 4 hours often result in tough, mealy, dry chicken. I’ve found that 4 hours is about the sweet spot. It gets the chicken cooked through and still juicy. And cooking this for much longer might result in scorched cheese… and nobody wants that. No, 4 hours isn’t terribly convenient, but neither is dry chicken.
Yes, a slow cooker and a crock pot are the same thing. Sorry for the confusion. Crock-Pot is just a brand name of slow cooker.
If you’re super impatient like me, you can use mixer to shred the chicken and don’t have to wait until it cools enough to handle. My buddy Christy Jordan shows you how. It also works great with just a hand mixer.
Oh, and this reheats remarkably well!
Ultimate Crock Pot Chicken Spaghetti
Ingredients
- 2 (10.5-ounce) cans cream of mushroom soup
- 1 (10-ounce) can Ro*Tel Tomatoes
- 4 ounces cream cheese, cubed
- 1 (16-ounce) package Velveeta cheese, cubed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 pounds boneless, skinless chicken breasts
- 1 (16-ounce) package spaghetti
- 1 cup shredded sharp cheddar cheese
Instructions
- Spray the crock of a 6-quart slow cooker with nonstick cooking spray. Add the undiluted soup, undrained tomates, cream cheese, Velveeta, garlic powder, and onion powder and mix well. Add the chicken breasts and cover with the lid. Cook on low for about 4 hours or until the chicken is just cooked through. Cooking much longer than 4 hours may result in tough chicken and scorched sauce, so be cautious.
- Once the chicken is cooked through, remove it from the slow cooker using tongs and allow it to cool slightly. Stir the sauce remaining in the slow cooker well. Once the chicken is cooled enough to handle, shred it and and return it to the slow cooker and mix with the sauce. Cover.
- Cook the pasta according to the package instructions. Drain well and add the pasta to the slow cooker. Mix well. Sprinkle the cheddar cheese over the top and replace the lid. Allow the cheese to melt then serve.
This recipe was linked up to Weekend Potluck!
Jenna says
I love chicken spaghetti, can’t wait to try your crock pot version!
Stacey says
I sure hope you’ll love this one!
eliza says
Hmm yummy! this crock pot spaghetti looking owsome. Will try it.
Stacey says
Hope you’ll enjoy it!
Deb R. says
I thought chicken spaghetti was something my friend made up! Can’t wait to try this crockpot recipe. Everyone tells me to use my pressure cooker but honestly, I’m afraid of it. Childhood memory of dad’s canner blowing up and me being the one to clean up the green beans from floor to ceiling has me reluctant to trust the new ones.
Stacey says
I totally understand the concern, but modern appliances are much safer. Regardless, I hope you’ll enjoy this slow cooker version!
Q says
Question…why couldn’t you just cube the raw chicken and not go through that shredding step. Knowing me, I’m missing something that I need to be reminded of, and I’m ok with that. In my mom’s version she used the whole chicken, so maybe using thighs would keep it from getting too dry. Can you tell I don’t like to shred (or eat) shredded chicken? I don’t want to ruin it.
Cathy says
I hope to do this too!
also – how spicy is this? I had chicken spaghetti at a friend’s house and it was very spicy…can’t do that!
Stacey says
If you use the mild Rotel, it’s not spicy at all.
Stacey says
I’ve not tried it, but I think that would work. The cook time will be shorter for sure. Shredded chicken is the most common way this dish is made so that’s why I developed the recipe this way.
jenna says
Hello! I am unable to find Ro Tel tomatoes where I am and I am curious what substitute would be instead…crushed tomatoes? diced tomatoes? . Thanks!
Allison says
Jenna, they are usually with the canned tomatoes, at least in the grocery stores I shop at. Have you asked a store employee? Maybe your store keeps it in the section that has the hispanic food? It’s a popular item, I’d be surprised your store does not cover it.
sandra muster says
I have seen generic brands of rotel, usually called tomatoes with green chili’s in the canned tomato section.
Stacey says
Yep!
Sandra Batterman says
I made this today as a gift for someone who is going to have surgery. I have made many dishes for their family when surgery is in the future. This was easy to do and tastes fantastic. I am allergic to peppers so would use crushed tomatoes instead. My other friends love heat and they would use a spicier Ro*Tel tomatoes. Very adaptable recipe for any family.
Stacey says
How sweet of you! I sure hope they enjoy it!
Tammy says
Thank you for specifying things like “undiluted” or “undrained” in your recipes! (PS I was in show choir and band as well and I loved every minute of it).
Stacey says
Of course! I want things to be as clear as possible! Glad to know I’m in good company! 🙂
Anthony Collins says
Thank kim collins for the chicken spaghetti recipe on crocker pot. It is first time it new version for crockery pot. I will try to cook it if I have chance. I love chicken spaghetti n my favorite food.
Stacey says
Hope you’ll love this version!
Laurrl says
Turned out perfect and my family loved it!
Thanks Stacey!
Stacey says
Awesome! So glad it turned out great for you!!
Lisa says
We don’t have valveeta cheese in Ontario and wondered what substitute I could use? I can not WAIT to try this * mouth watering 🙂
Stacey says
I’ve not found a great substitute for this stuff because nothing really melts quite like it. I’ve not tried it, but did find this recipe for a substitute… https://www.thespruceeats.com/homemade-velveeta-cheese-and-cheez-whiz-substitute-recipe-4136304
Sandy says
You can get velveta cheese in almost any grocery store. Usually not chilled like other cheeses.
Brenda says
I increase cream cheese to 8 ounces and use 8 ounces Monterey Jack (softer cheese) and 4 ounces cheddar instead of velveeta…and still use 1 cup cheddar on top at end…it works great and we love it…never used velveeta so not sure how it compares
Tastefulbliss says
Does the chicken breast have to be thawed before placing in Crock-Pot or can I cook while frozen.
Stacey says
I don’t really ever recommend slow cooking anything from frozen. It allows meats to be in the danger temp zone for a bit too long.
Katy says
Would thin spaghetti noodles be okay? Have you tried it with a crockpot liner or would it end up cutting through with the shredding?
Stacey says
The think spaghetti should be just fine. When it comes to the liners, they are super convenient. Since we take the chicken out of the crock pot to shred it, I’d imagine everything would be just fine.
Katy says
Great recipe! This will be a new addition to our favorites, thanks so much!
Stacey says
So glad you enjoyed it, Katy!!
Ruth says
It sounds amazing. However, I am allergic to tomatoes. Can I replace them with something else for the sauce? Will the sauce be too stiff if I just leave them out?
Stacey says
Hmmm… I’m not sure what you might swap them out for. You really need the acid from the tomatoes to cut through all that cheese.
Shirley says
Can you substitute the cream of mushroom
Stacey says
Sure! Cream of chicken should work.
Robin says
Making this now- a friend brought my family a chicken spaghetti dish when I had surgery and my husband, two sons all loved it!
Stacey says
Hope you love this one just as much!
Johnnie Mc says
What other cheese could I use instead of Velvetta? Thank you!
Stacey says
I’m just not sure that there is a good replacement.
Carol Neighbors says
I made this recipe yesterday. The only difference is I halved the recipe, otherwise, I did not change a thing. Perfection on a plate. So delicious. I Definitely will be making this again…for company, too!
Stacey says
Wonderful, Carol! I’m so glad you enjoyed it!!
Ms Let says
After 4 hours I still had lumps of cream cheese in my sauce. Is this normal or should I cook sauce for longer?
Stacey says
I’ve not heard of anyone with that problem. I would remove the chicken and stir it really well to see if it mixes up.
Tracey M Stubbs says
I’ve made this several times and my kids just love it! Thanks!!!
Stacey says
Awesome! So glad it’s been a hit with your crew!
Ms.Hawk says
Hi, wouldn’t we cook the chicken on high for 4 hours or is it low because of the cream cheese?
Stacey says
No, cooking the chicken on high for four hours will over cook it and make it dry. 4 hours on low is plenty of time to cook the chicken through.
Arch says
Tried it, and it was a HIT!
Everyone LOVED it!
Easy to follow, clear and concise directions!
Good Job!
It’s on the rotation now…
Stacey says
Awesome! So glad y’all enjoyed it!!
Connie Huffman says
Yum!
I have made this recipe dozens of times since 8/17/19, love it!!!!
Going camping and want to take to share with friends, at what point would you suggest freezing it?
Before Baking or Baked and bring frozen? Don’t want to lose any flavor of this great dish!!
Thanks in advance!
Connie H.
Stacey says
I’m so excited to hear that, Connie! I think you can freeze it before or after baking.
Tiffany says
What if I don’t have enough time to wait 4 hours? Can I cook it on high for two and low for one?
Stacey says
I’ve not tried it, but I would guess that might work.
Tiffany says
I only had three hours, so I used my crockpot probe and set it to temp of 160 at high. When the temp of the probe got to 108, I bumped it down to low and left it there until it got to 160. I took the probe out and just left it on low while I mashed the chicken (used the five pronged tool for mashing meat…can’t think of the proper term) while in the crockpot (worked wonderfully). I left it there on low while making the noodles, added it together, and it’s perfect!
Stacey says
Great idea! So glad to hear it turned out perfectly for you!!
Michelle says
I’m having trouble getting my chicken to cook. I have 2 hrs left in the crockpot
Stacey says
Are you sure that your crockpot is heating correctly? Also, how are you judging whether it’s cooked or not?
Tracy says
I made this recipe today for the first time. I loved it and husband loved it. I did however cut the chicken up in smaller but agreeable pieces. Turned out great. Had a little bite to it, but other than that was awesome delicious good. Husband says I am making again.
Stacey says
Sweet! So glad it turned out great and everyone enjoyed it!
Rob Keesee says
I haven’t made this yet but I plan to. I gave it five stars already because the recipe just sounds so good. I do, however, have one question about the spaghetti noodles. As I recall, in your regular recipe NOT for the slow cooker I seem to recall that the spaghetti did not need to be cooked separately before adding to the chicken and soup mixture. So why can’t the same thing be done in the slow cooker, where the spaghetti is just added to the cooker as a final step in the cooking process? Seems to me it would work just as well as it does in your stovetop/oven method plus the additional time in the soup would give it additional flavor? Please let me know your thoughts.
As far as two other questions I noticed that were asked. When it comes to boneless, skinless chicken breasts in recipes, I frequently substitute boneless, skinless chicken thighs because the meat is so much jucier and holds up to cooking times better. (I have found if you watch for sales, you can find the thighs just as reasonably priced as the breasts.
As for a substitute for Velveeta, though the quality may not be quite the same, “Velveeta’ is just basically ‘pasteurized, processed cheese spread’ which can be found in almost every grocery store.
I am glad I stumbled across your web pages and your recipes, and I will be looking forward to hearing your comments.
Stacey says
Hi Rob! Thanks for the note! Actually, in both recipes, the pasta has to be cooked in advance. It’s just the best way to maintain the texture of the pasta to keep it from getting overcooked and mushy.
Chicken thighs will work perfectly in this recipe, I just happen to not love the flavor of the thigh meat. But that’s just a matter of personal preference.
And yes, Velveeta is just a brand name for pasteurized cheese spread, so a generic version will work just fine.
Laura says
Do you think this could be made ahead, frozen and then reheated in the microwave? I’m looking for some freezer meals for an elderly relative that can be reheated without using the oven.
We love your recipes! Everything I’ve made so far has been delicious!
Stacey says
Thanks, Laura! Yes, it can be done. The pasta will get a bit soft, but it still tastes great.
Andrea says
I’ve made this several times and it always turns out great. I’ve used the mild and Fire Roasted Ro*Tel. I use chicken tenderloins instead of whole breast. Allows for easier shredding in the slow cooker. Thanks for the recipe!
Stacey says
That sounds perfect! Glad to hear you’ve enjoyed it!