If you’ve ever found yourself juggling kids, chores, and the many other facets of family life in Manhattan, you know just how valuable a good crockpot meal can be. That’s why Crockpot Chicken Spaghetti has become a staple in my household. This comforting dish combines tender chicken, creamy sauce, and perfectly cooked pasta, making weeknight dinners something everyone can look forward to. You just need a few simple ingredients and your trusty crockpot to make this hearty meal that even my picky eater enjoys.
I’ve made this dish countless times, and each time I’m amazed at how easy it is. Between my oldest child practicing piano and the little one deciding the kitchen needed a sprinkle of flour “snow,” the crockpot keeps dinner stress-free. You should check out my recipe for breakfast potatoes for another easy, family-friendly meal.
Why you’ll love this recipe
Crockpot Chicken Spaghetti is a lifesaver when you need something delicious without the fuss. Here’s why you’ll adore it:
- It’s a one-pot wonder. Just toss everything in and let the crockpot do the magic.
- It’s affordable yet packed with flavor—ideal for large families or gatherings.
- The creamy sauce combines so well with the tender chicken and pasta.
- Flexible cooking times make it adaptable to your schedule.
Ingredients
- 4 chicken breasts
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons onion powder
- 2 teaspoons parsley
- 2 teaspoons paprika
- 4 cans of cream of chicken soup
- 2 10oz cans of Rotel, not drained
- 2 Tablespoons minced garlic
- 4 cups of Colby Jack or Mexican Four shredded cheese
- ½ cup of sour cream
- 1 16 oz box of spaghetti noodles or penne noodles
Step-by-step instructions
Start by spraying your crockpot with cooking spray. Add the chicken breasts right at the bottom. Season them with salt, pepper, onion powder, parsley, and paprika to enhance the flavor from the get-go. Next, pour the cream of chicken soup and Rotel over the seasoned chicken—this forms the base of that luscious sauce we all love.
Set your crockpot on low for 4 to 6 hours or, if you’re pressed for time, on high for 3 to 4 hours. The beauty of this recipe is its forgiving nature.
Once the chicken is fully cooked, remove it from the pot and either cube or shred it. Put it back in the lovely sauce that’s been bubbling away. Stir in the sour cream and shredded cheese, which gives the sauce its creaminess and richness.
In the meantime, cook your pasta noodles following the package instructions, then add them to the crockpot. Give everything a nice stir to combine all ingredients and let them mingle.
Recipe tips & variations
- If you like a spicier kick, consider using hot Rotel rather than the mild version.
- Don’t feel confined to these veggies. Bell peppers or mushrooms make delicious additions.
- For a slightly different flavor profile, swap out Colby Jack for cheddar cheese.
Storage & reheating
Leftovers? Store them in an airtight container in the refrigerator for up to three days. When you’re ready to enjoy it again, reheat it either on the stovetop over low heat or in the microwave. Just add a splash of milk or chicken broth to keep it creamy.
FAQs
Can I freeze Crockpot Chicken Spaghetti?
Yes, you can! Just transfer your cooled leftovers into a freezer-safe container. It’s best consumed within three months. Thaw in the fridge overnight before reheating.
What type of pasta works best?
I love spaghetti or penne because they hold the sauce nicely, but feel free to experiment with your favorites.
Can I use fresh tomatoes instead of Rotel?
Certainly. Substitute Rotel with fresh diced tomatoes and a bit of diced green chili for that iconic Rotel flavor.
Recipes you may like
For more easy and heartwarming dishes, you might enjoy:
I hope you and your family enjoy Crockpot Chicken Spaghetti as much as mine does. It’s one of those meals that brings comfort and warmth to the dining table. Happy cooking!
Crockpot Chicken Spaghetti
- Total Time: 4-6 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten-free option available
Description
A comforting and easy crockpot chicken spaghetti recipe that combines tender chicken, creamy sauce, and pasta—a family favorite.
Ingredients
- 4 chicken breasts
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons onion powder
- 2 teaspoons parsley
- 2 teaspoons paprika
- 4 cans of cream of chicken soup
- 2 10oz cans of Rotel, not drained
- 2 Tablespoons minced garlic
- 4 cups of Colby Jack or Mexican Four shredded cheese
- 1/2 cup of sour cream
- 1 16 oz box of spaghetti noodles or penne noodles
Instructions
- Start by spraying your crockpot with cooking spray.
- Add the chicken breasts right at the bottom.
- Season them with salt, pepper, onion powder, parsley, and paprika.
- Pour the cream of chicken soup and Rotel over the seasoned chicken.
- Set your crockpot on low for 4 to 6 hours or on high for 3 to 4 hours.
- Once the chicken is cooked, remove it from the pot and cube or shred it.
- Put it back in the sauce and stir in the sour cream and shredded cheese.
- Cook your pasta noodles following the package instructions, then add them to the crockpot.
- Give everything a nice stir to combine all ingredients and let them mingle.
Notes
- If you like a spicier kick, consider using hot Rotel.
- Bell peppers or mushrooms make delicious additions.
- Swap out Colby Jack for cheddar cheese for a different flavor profile.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days.
- Add a splash of milk or chicken broth when reheating to keep it creamy.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Dinner
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 85mg