Slow Cooker Creamy Chicken Spaghetti

Savor the comforting flavors of home with this creamy, dreamy Crockpot Creamy Chicken Spaghetti. This hearty, satisfying slow-cooker dish is perfect for busy weeknights: minimal effort, big flavor, and a family-friendly meal that warms you from the inside out.

The slow cooker gently turns simple pantry ingredients into a rich, creamy sauce that coats tender shredded chicken and spaghetti. Each bite is a cozy blend of savory and comforting—ideal for chilly evenings or any time you want an easy crowd-pleaser.

Years ago, while I was attempting National Novel Writing Month—a month-long challenge to write a 50,000-word novel—I needed fast, reliable dinners for my family of seven. During that busy November, this Crockpot Chicken Spaghetti became a weekly staple. It was easy to assemble in the morning and ready to serve after a long day of writing and running a household.

My family loved it, and I loved that it required very little hands-on time. We still make this recipe year-round—sometimes even in summer when we don’t want to heat up the kitchen with the oven. I often prepare two or more batches and freeze extras for nights when time is tight. With a big family, doubling or tripling the recipe is a huge time-saver.

There’s nothing better than a truly simple crockpot dinner. Toss the ingredients into the pot in the morning, turn it on, and come back to a complete, comforting meal. Serve with a crisp salad and garlic bread for an easy, well-rounded dinner that the whole family will enjoy.

Printable Crockpot Chicken Spaghetti Recipe

Crockpot Chicken Spaghetti

Author: Nicole Cook

Summary: A creamy crockpot dinner that cooks all day and comes together quickly at serving time. Great for busy evenings and large families.

Prep Time: 20 mins

Cook Time: 4 hrs (high) to 8–12 hrs (low)

Total Time: About 4 hrs 20 mins (if using high setting)

Servings: 8

Calories: 591 kcal per serving

Ingredients

30 ounces cream of chicken soup (about three 10-ounce cans)
15 ounces RoTel or diced tomatoes with green chiles
½ stick butter, melted
⅓ cup grated Parmesan cheese
1 tablespoon garlic powder
16 ounces chicken broth
6 boneless, skinless chicken breasts
24 ounces cooked spaghetti noodles
Shredded cheese for topping when serving

Instructions

In the bottom of the crockpot, combine the cream of chicken soup, RoTel, melted butter, Parmesan cheese, garlic powder, and chicken broth. Stir until smooth and evenly mixed.
Add the boneless, skinless chicken breasts to the mixture, nestling them into the sauce.
Cover and cook on low for 8–12 hours or on high for 4–6 hours, until the chicken is tender and fully cooked.
About 45 minutes to an hour before serving, remove the chicken from the crockpot and shred it with two forks. While the chicken rests, cook the spaghetti noodles according to package directions and drain.
Return the shredded chicken to the crockpot, add the cooked spaghetti, and stir to combine. Continue cooking for another 45 minutes to an hour to allow the flavors to meld and the noodles to warm through.
Serve hot, topped with shredded cheese. This pairs well with a crisp green salad and garlic bread for a complete family meal.

Tips and Variations

For a richer sauce, stir in a splash of heavy cream or a cup of sour cream just before adding the noodles.
If you prefer a milder flavor, substitute plain diced tomatoes for RoTel.
Make-ahead: Double the recipe and freeze one batch. Thaw and reheat for an easy future meal.
Vegetable add-ins like sautéed bell peppers or mushrooms can be stirred in with the noodles for extra texture and flavor.

Nutrition Facts (per serving)

I love an easy weeknight meal. What’s your favorite crockpot recipe to make when you need a simple, satisfying dinner?