Creamy Chicken Spaghetti Crock Pot Recipe For Busy Nights
This Creamy Chicken Spaghetti Crock Pot Recipe is the perfect weeknight solution for busy families who crave comforting, home-cooked meals with minimal effort. Tender, shredded chicken breasts cook low and slow in a rich blend of cream cheese, cheddar, cream soups, and diced tomatoes with green chilies. Stir in spaghetti just before serving for a creamy, cheesy, crowd-pleasing dinner that’s as simple as it is satisfying.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel), undrained
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- 8 oz cream cheese, cubed
- 2 cups shredded cheddar cheese
- 12 oz spaghetti noodles
- Fresh parsley, chopped (for garnish)
Instructions
Place the chicken breasts in the bottom of your crockpot.
Add cream of mushroom soup, cream of chicken soup, diced tomatoes with green chilies, garlic powder, onion powder, black pepper, and salt over the chicken.
Top with cubed cream cheese. Cover and cook on low for 6 hours or high for 3-4 hours.
Once the chicken is cooked, shred it in the crockpot using two forks and stir everything to combine.
Cook spaghetti noodles according to package instructions. Drain and add the cooked noodles to the crockpot.
Stir in shredded cheddar cheese until melted and everything is well combined.
Garnish with chopped parsley and serve warm.
Notes
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For best results, use block cream cheese and freshly shredded cheese.
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You can double the batch and freeze half for future meals.
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Add fresh veggies or spice for customization.
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Serve with garlic bread or salad to complete the meal.
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For easier cleanup, use a slow cooker liner.