Slow-Cooker Chicken Spaghetti Recipe for Comforting Weeknight Meals

This cheesy, comforting crockpot chicken spaghetti is the perfect “I don’t feel like cooking” dinner—easy to prepare and full of flavor.

How to make Crockpot Chicken Spaghetti:

1. Place boneless chicken breasts, a can of cream of chicken soup, cubed Velveeta, chicken broth, and a can of Rotel into the crockpot. Cover and cook on low for about 4 hours.
2. Remove and shred the chicken.
3. Stir in hot, cooked spaghetti until well combined for an easy weeknight dinner the whole family will enjoy.
4. Garnish with chopped cilantro for freshness or sliced jalapeños if you like heat.

This crockpot chicken spaghetti is:

• Creamy
• Cheesy
• Lightly spicy (optional)
• Comfort food that’s perfect for chilly evenings

This recipe is an excellent plan-ahead meal with minimal prep. Toss a pound of chicken breasts into the crockpot with a 10-ounce can of Rotel (mild or hot), a 10.5-ounce can of cream of chicken soup, 1/2 cup chicken broth, and about a pound of Velveeta cut into small cubes. Cook on low for roughly 4 hours until the chicken is tender.

If you prefer not to use Velveeta, omit it and stir in about 2 cups of your favorite shredded cheese after adding the spaghetti. The texture will be a bit less smooth, so you may want to add about 1/2 cup of milk to reach the desired creaminess.

I like to serve crockpot chicken spaghetti with a green salad and pull-apart garlic rolls. It’s a family-friendly meal—the kids can even help with the rolls—so dinner practically makes itself.

Crockpot Chicken Spaghetti

Comfort food at its best. This super easy, cheesy Crockpot Chicken Spaghetti is sure to become a favorite at your house.

Prep Time: 5 minutes

Cook Time: 4 hours

Total Time: 4 hours 5 minutes

Servings: 4 (serves 4–6)

Author: Amy D

Ingredients

• 1 lb boneless chicken breasts
• 1 10-ounce can Rotel tomatoes (mild or hot)
• 1 10.5-ounce can cream of chicken soup
• 1 lb Velveeta cheese, cut into small cubes
• 1/2 cup chicken broth
• 1 lb spaghetti, cooked

Instructions

1. Add the chicken breasts, Rotel tomatoes, cream of chicken soup, chicken broth, and cubed Velveeta to the crockpot. Cover and cook on low for about 4 hours, until the chicken is tender.
2. Remove the chicken and shred it with two forks, then return it to the crockpot and stir to combine.
3. Add the hot, cooked spaghetti and stir until well coated and heated through. If needed, add a splash of milk to loosen the sauce.
4. Top with chopped cilantro, sliced jalapeños, sliced scallions, or extra shredded cheese if desired. Serve with a green salad and garlic rolls.

Nutrition

Serving: 1 (recipe makes about 4 servings)

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