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Crock Pot Cheesy Chicken Spaghetti Recipe

There’s something comfortingly familiar about a pot of cheesy spaghetti and tender chicken bubbling away in the slow cooker — it tastes like a cozy family dinner and stretches to feed a crowd. If you want a quick reference while you read, check the Crock Pot Cheesy Chicken Spaghetti recipe on Amazing Food All for a compact version of this dish. This take is rich, creamy, and perfect for busy nights when you want a hearty meal waiting for you.

Why make this recipe
This recipe stands out because it combines creamy canned soups, melty cheeses, diced tomatoes with green chiles, and tender shredded chicken into a single, fuss-free slow-cooker dinner. It’s a great weeknight solution that requires minimal hands-on time, and the results feel indulgent without a lot of work.

Step-by-Step Guide to Making Crock Pot Cheesy Chicken Spaghetti

Ingredients you’ll need (detailed)

3 boneless, skinless chicken breasts — choose even-sized pieces for consistent cooking.
1 (10 oz) can diced tomatoes with green chiles, undrained — adds brightness and a mild kick.
1 (10.5 oz) can condensed cream of chicken soup — the base of the creamy sauce.
1 (10.5 oz) can condensed cream of mushroom soup — adds depth and umami.
½ yellow onion, diced — sautéed to bring sweetness and soften its bite.
2 tsp minced garlic — for aromatics.
2 tsp dried Italian seasoning — oregano, basil, thyme blend for warmth.
4 oz cream cheese, diced — gives silkiness to the sauce.
2 cups shredded sharp cheddar cheese, divided — sharpness cuts through the creaminess.
1 (16 oz) package spaghetti, broken into 2–3 inch pieces — use regular or whole wheat if preferred.

Detailed directions (expanded, helpful notes included)

Prepare Chicken
- Pat the chicken breasts thoroughly dry with paper towels. This helps the seasonings stick. Generously season both sides with salt, black pepper, and a little paprika or garlic powder if you like extra flavor. You want enough seasoning so the shredded chicken isn’t bland once mixed with the sauce.
Sear Chicken (Optional)
- Heat a large skillet over medium-high heat and add a tablespoon of oil. Sear the seasoned chicken for 2–3 minutes per side until a golden crust forms. This step is optional but adds extra flavor through caramelization. Transfer the chicken to the bottom of your slow cooker.
Sauté Aromatics
- In the same skillet, reduce heat to medium and add the diced yellow onion. Sauté for 5–7 minutes until the onion becomes translucent and starts to caramelize at the edges. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic. Transfer the onion and garlic over the chicken in the slow cooker.
Prepare Sauce Base
- In a medium bowl, whisk together the condensed cream of chicken soup, condensed cream of mushroom soup, and the undrained can of diced tomatoes with green chiles. Stir in the dried Italian seasoning until everything is well combined. The undrained tomatoes provide both liquid and tomato flavor — no extra broth is necessary.
Slow Cook Chicken & Sauce
- Carefully pour the creamy, seasoned sauce mixture over the chicken and onions in the slow cooker. Make sure the chicken is mostly submerged; this enables even cooking and makes shredding easier later. Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the chicken is very tender and pulls apart easily with two forks.
Shred Chicken
- Remove the cooked chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces, or chop with a knife if you prefer larger chunks. Return the shredded chicken to the slow cooker and stir well so the meat soaks up the sauce.
Cook Spaghetti
- While the chicken is cooking or right after shredding, bring a large pot of well-salted water to a rolling boil. Break the spaghetti into 2–3 inch pieces so it’s easier to serve and eat. Add the pasta and cook according to package directions, but stop 1–2 minutes before al dente — you want the spaghetti slightly undercooked because it will finish cooking in the slow cooker and absorb sauce. Drain thoroughly.
Combine Spaghetti and Cheese
- Gently fold the drained, slightly undercooked spaghetti into the slow cooker with the chicken and creamy sauce. Add 1.5 cups of the shredded sharp cheddar and the diced cream cheese. Stir gently until the cheeses begin to melt and the sauce becomes creamy and cohesive. Take care not to over-stir once the pasta is in to prevent it from breaking down.
Final Slow Cook
- Level the top of the spaghetti mixture and sprinkle the remaining ½ cup shredded cheddar evenly over the surface. Re-cover the slow cooker and cook on LOW for another 30–60 minutes, or until the cheese on top is melted, bubbly, and the spaghetti has absorbed more of the sauce and reached an ideal tenderness.
Rest and Serve

When done, let the spaghetti rest in the slow cooker for 10–15 minutes with the lid slightly ajar so the sauce can thicken. Spoon generous portions into bowls, and top with additional shredded cheese, chopped parsley, or sliced green onions if desired.

Why each step matters (brief notes)

Searing adds depth through the Maillard reaction; skipping it saves time but slightly reduces flavor complexity.
Sautéing onion and garlic softens raw harshness and releases savory aromas.
Slightly undercooking the spaghetti ensures it doesn’t become mushy after finishing in the slow cooker.
Resting helps the sauce bind to the pasta so servings aren’t watery.

Best Way to Store Crock Pot Cheesy Chicken Spaghetti

Refrigeration: Store in an airtight container in the refrigerator for 3–4 days at 40°F (4°C) or below.
Freezer: For longer storage, portion into freezer-safe containers and freeze for up to 2 months at 0°F (-18°C). Thaw overnight in the refrigerator before reheating.
Reheating: Reheat individual portions in the microwave at 50–70% power in 30–60 second intervals, stirring between bursts; or warm on the stovetop over low heat with a splash of milk or chicken broth to loosen the sauce.

Serving Suggestions for Crock Pot Cheesy Chicken Spaghetti

Serve with a crisp green salad tossed in a bright vinaigrette to cut through the richness.
Offer steamed broccoli or roasted asparagus on the side for added color and texture.
For a Tex-Mex twist, top with sliced avocado, a squeeze of lime, and chopped cilantro — the diced tomatoes with green chiles already set the stage for those flavors.
Family-style: Keep the slow cooker on the warm setting at the table so everyone can help themselves, and provide shredded cheese, red pepper flakes, and chopped scallions as toppings.

Tips to make Crock Pot Cheesy Chicken Spaghetti
Q: How do I keep the chicken moist?
A: Cook on LOW and avoid overcooking; the chicken should shred easily and remain juicy because it’s poached in the creamy sauce.

Q: Can I make it less creamy or lighter?
A: Use reduced-fat cream cheese and cheeses, or substitute one can of condensed soup with an equal amount of low-sodium chicken broth and a tablespoon of cornstarch mixed with cold water to thicken.

Q: How do I avoid mushy pasta?
A: Undercook the spaghetti by 1–2 minutes, and avoid stirring it too aggressively when combining with the sauce. If left too long in the slow cooker, pasta will continue to absorb liquid and soften.

Variation(s)

Vegetarian swap: Replace chicken with a mix of roasted mushrooms and firm tofu; use vegetable soup or a béchamel base instead of the condensed soups to keep the texture rich. Stir in a can of white beans for protein.
Spicy variation: Add an extra can of diced tomatoes with green chiles or stir in 1–2 teaspoons of your favorite hot sauce and a pinch of cayenne before serving to ramp up the heat.

Troubleshooting and extra notes

If the sauce seems thin at the end, remove the lid and let the slow cooker cook uncovered on HIGH for 10–20 minutes, stirring occasionally to allow evaporation.
If the dish turns out too thick after refrigeration, stir in a little warm chicken broth or milk while reheating to loosen it.
Taste and adjust seasoning at the end — canned soups can be salty or bland depending on brand, so a final pinch of salt, black pepper, or a splash of lemon juice can brighten flavors.

FAQs
Q: Can I use rotisserie chicken instead of cooking raw chicken breasts in the slow cooker?
A: Yes. If using leftover rotisserie chicken, skip the slow-cook step for raw chicken and add shredded rotisserie meat when you assemble the sauce. Reduce the total slow-cooking time accordingly — you mainly need time for the cheese to melt and the flavors to meld.

Q: Is this safe for kids? Will it be spicy because of the green chiles?
A: The diced tomatoes with green chiles typically provide a mild heat that many kids tolerate, but spice levels vary by brand. If you’re unsure, use plain diced tomatoes and add diced mild green chiles to individual bowls for those who want extra heat.

Q: Can I prepare this as a freezer meal?
A: Yes. Assemble up to the point before adding the spaghetti and cheeses, then freeze in a sealed container. When ready to use, thaw in the refrigerator overnight, add the pasta and cheeses, and finish as directed.

Q: Can I make this in a Dutch oven on the stove?
A: Absolutely. Simmer the chicken in the sauce in a covered Dutch oven over low heat until tender, then proceed with shredding and adding pasta — you may need to adjust liquid and cooking times.

Q: What cheese melts best for creaminess?
A: Sharp cheddar provides flavor depth, but a mix of cheddar and Monterey Jack or Colby will yield a silkier melt. Avoid pre-shredded cheeses if possible, as they contain anti-caking agents that can affect creaminess.

Variation (comparison-style)

Heavy & indulgent: Use full-fat cream cheese and extra sharp cheddar for ultra-rich results. Top with panko breadcrumbs toasted with butter for crunch.
Lighter & brighter: Swap one can of soup for low-sodium chicken broth with a cornstarch slurry and use reduced-fat cheese; finish with a handful of fresh herbs and lemon zest.

Final notes on making this your own
This recipe is essentially a template: the slow cooker gives you tender chicken and a stable, creamy base, and the pasta soaks up whatever flavors you choose to add. Think of it as a blank canvas — swap cheeses, toss in vegetables like spinach or roasted red peppers, or add olives for Mediterranean notes. The core principle is the same: build a seasoned cream base, poach the chicken low and slow, shred, and marry the pasta with melty cheese.

Conclusion

If you want a step-by-step variation that emphasizes a quick prep and minimal hands-on time, try the Crockpot Chicken Spaghetti Recipe – slow cooker cheesy spaghetti for slight differences in technique and tips. For another tested slow-cooker version with Southern-style twists, see the Ultimate Crock Pot Chicken Spaghetti – Southern Bite.