There’s comfort food, and then there’s Creamy Crockpot Chicken Spaghetti — the kind that wraps you in a warm, cheesy hug with every bite. This dish is perfect for busy weeknights or lazy Sundays when you want a homemade meal without hovering over the stove. Rich, creamy, and loaded with tender chicken, melty cheese, and just the right hint of spice from Rotel tomatoes, it delivers a flavor punch with minimal effort.

What makes this chicken spaghetti so irresistible is the creamy texture, the balance of savory and zesty, and how the crockpot does most of the work. Whether you’re feeding a family or meal prepping for the week, this recipe is an easy win.

Why You’ll Love This Creamy Crockpot Chicken Spaghetti

Set it and forget it: The slow cooker does the heavy lifting.
Ultra creamy: Thanks to cream cheese, cream of chicken soup, and cheddar.
Kid-friendly: Even picky eaters go back for seconds.
Freezer-friendly: Make a double batch and freeze the rest.
Great for leftovers: The flavor only gets better the next day.

What Kind of Spaghetti Should I Use?

Classic spaghetti noodles are best here, especially regular (not angel hair), as they hold up better in the creamy sauce. If you’re gluten-free, opt for a sturdy rice or chickpea-based spaghetti alternative. Cook the noodles separately and stir them in just before serving to keep them from turning mushy.

Ingredients for the Creamy Crockpot Chicken Spaghetti

Each ingredient in this recipe plays a tasty role:

Chicken breasts — The tender, protein-packed base that soaks in all the flavors while slow cooking.
Cream of chicken soup — Adds a rich, savory backbone that makes the sauce silky.
Cream cheese — Gives the sauce a luscious, creamy tang.
Rotel tomatoes (with green chilies) — Offers a bit of acidity and spice to balance the richness.
Chicken broth — Helps the sauce stay saucy and flavorful.
Cheddar cheese — Melts into the sauce for that golden, cheesy goodness.
Garlic powder, onion powder, black pepper — Basic spices that elevate the flavor without overpowering.
Spaghetti noodles — The cozy carb that ties it all together.

How To Make the Creamy Crockpot Chicken Spaghetti

Step 1: Layer the Crockpot

Place the chicken breasts in the bottom of your slow cooker. Add the cream of chicken soup, diced Rotel tomatoes, cream cheese (cubed), broth, and seasonings.

Step 2: Cook Low and Slow

Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until the chicken is tender and fully cooked through.

Step 3: Shred and Stir

Once cooked, shred the chicken right in the crockpot using two forks. Stir to combine with the creamy sauce.

Step 4: Add Cheese and Pasta

Stir in the shredded cheddar cheese. Meanwhile, cook your spaghetti noodles separately according to package instructions. Drain and fold them into the crockpot mixture.

Step 5: Serve

Top with a bit of extra cheese or fresh parsley if desired, and serve hot!

How to Serve and Store This Creamy Crockpot Chicken Spaghetti

This dish makes about 6 to 8 hearty servings, making it ideal for families or meal prep.

Serving tip: Garnish with chopped parsley or an extra sprinkle of cheddar. For a little heat, drizzle on some hot sauce.

Storing: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave with a splash of broth or milk to loosen up the sauce.

Freezing: Let it cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat as desired.