This cheesy, comforting crockpot chicken spaghetti is the perfect “I don’t feel like cooking” dinner. It’s hands-off, creamy, and ready when you are.
How to make Crockpot Chicken Spaghetti:
- Place boneless chicken breasts, cream of chicken soup, cubed Velveeta, chicken broth, and a can of Rotel into the crockpot and cook.
- Shred the cooked chicken.
- Stir in hot, cooked spaghetti for a simple weeknight meal everyone will enjoy.
- Garnish with chopped cilantro, sliced jalapeños, scallions, or extra shredded cheese if desired.
That’s it—this crockpot chicken spaghetti is easy and satisfying. The final garnish is optional but adds a fresh touch when you want to dress it up.
- Creamy
- Cheesy
- A touch of spice if you choose
- Comfort food for chilly nights
If you’re trying to get back into a meal-planning routine after the holidays, this dish is a great make-ahead option. Minimal prep and a few pantry staples get dinner on the table without repeated trips to the store.
To prepare: put about 1 pound of boneless chicken breasts in the crockpot with one 10-ounce can of Rotel, one 10.5-ounce can of cream of chicken soup, 1/2 cup chicken broth, and about 1 pound of Velveeta (cut into small cubes). Cook on low for about 4 hours.
If you prefer not to use Velveeta, omit it and stir in 2 cups of your favorite shredded cheese when you add the cooked spaghetti. The texture will be slightly less smooth, so you may want to add up to 1/2 cup of milk to reach the creaminess you like.
I like to serve this with a green salad and pull-apart garlic rolls for a complete meal. It’s a family-friendly recipe that’s easy to customize and that kids often enjoy helping to prepare.
Crockpot Chicken Spaghetti
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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
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Add the chicken breasts, Rotel tomatoes, cream of chicken soup, chicken broth, and cubed Velveeta to the crockpot. Cover and cook on low for 4 hours.
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Shred the chicken and stir in hot, cooked spaghetti.
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Top with cilantro, sliced jalapeños, scallions, or extra shredded cheese if desired.
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