The thing that really hooked me was the sensory experience. Opening the lid of that crockpot after a long day and being greeted by the rich, cheesy smell…it’s like a warm hug in a bowl. The way the steam rises, carrying the scent of garlic and herbs…oh my goodness! And the taste? A perfect blend of creamy, savory, and comforting. It was an instant hit.
My kids always ask for this crockpot cheesy chicken spaghetti. They love the cheesy goodness and the fun of twirling the spaghetti around their forks. And my husband? He appreciates that it’s filling and flavorful. Plus, it’s a great way to sneak in some veggies!
Trust me, once you try this crockpot cheesy chicken spaghetti recipe, it will become a staple in your house too. It’s just that good, and that easy! Let’s get started, shall we?
Ingredients for Crockpot Cheesy Chicken Spaghetti
- 1.5 lbs boneless, skinless chicken breasts
- 1 (10.75 oz) can condensed cream of chicken soup
- 1 (10.75 oz) can condensed cream of mushroom soup
- 1 (10 oz) can diced tomatoes and green chilies (Rotel), undrained
- 1 (8 oz) package cream cheese, softened
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 lb spaghetti
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh parsley (optional, for garnish)
Okay, let’s talk ingredients. First, the chicken. I always use boneless, skinless chicken breasts because they’re lean and cook quickly. You can find them pretty much anywhere, but I like to buy them in bulk when they’re on sale and freeze them. It’s a huge cost-saver!
For the cream of chicken and mushroom soups, I usually go with Campbell’s – it’s what I grew up with, and it just tastes right to me. But any brand will do! As for the Rotel, that’s where the magic happens! It adds a little kick and tons of flavor. You can find it in the canned tomato section of most grocery stores. If you’re sensitive to spice, grab the mild version, but we like the original!
Now, here’s a trick I learned from my mom: make sure your cream cheese is really softened before you add it to the crockpot. Otherwise, it won’t melt evenly, and you’ll end up with little clumps of cream cheese. Nobody wants that! Softening cream cheese is essential for a smooth and creamy sauce. You can leave it at room temperature for about 30 minutes to an hour, or you can microwave it in 15-second intervals until it’s soft enough to mix easily.
And speaking of cheese, I’m a cheddar girl all the way! I prefer to shred my own from a block because it melts better than the pre-shredded stuff. But hey, on a busy weeknight, pre-shredded is perfectly fine. No judgment here! Pre-shredded cheese often contains cellulose, which can prevent it from melting as smoothly as cheese shredded from a block. However, the convenience factor can’t be beat, especially when you’re short on time.
For the spaghetti, you can use any kind you like. I often use regular spaghetti, but sometimes I sneak in whole wheat pasta for a little extra fiber. My kids don’t even notice! For more information on the Health Benefits of Whole Wheat Pasta, click here. Whole wheat pasta is a great way to add more nutrients to your meal. It’s higher in fiber and can help keep you feeling full longer.
And finally, the parsley – it’s totally optional, but I think it adds a nice pop of color and freshness. Plus, it makes you feel a little fancy! Store any leftover parsley in a plastic bag in the fridge for up to a week. You can even freeze it! Freezing parsley is a great way to preserve it for later use. Simply chop it up and freeze it in ice cube trays with a little water or olive oil. Then, you can add the frozen parsley cubes directly to your cooking.
One more thing: don’t be afraid to experiment with your spices! I sometimes add a pinch of red pepper flakes for extra heat, or a dash of Italian seasoning for a more complex flavor. Make it your own! Spices are your secret weapon in the kitchen. Experimenting with different combinations can elevate your cooking and add unique flavors to your dishes.
Step-by-Step Instructions for Crockpot Cheesy Chicken Spaghetti
Place the chicken breasts in the bottom of your crockpot.
Okay, first things first: grab your crockpot! I use a 6-quart slow cooker, but any size will work, just adjust the cooking time accordingly. Layer those chicken breasts in the bottom.
In a large bowl, combine the cream of chicken soup, cream of mushroom soup, Rotel, softened cream cheese, garlic powder, onion powder, and black pepper. Mix well.
Now, in that large bowl, dump in your cream of chicken soup, cream of mushroom soup, undrained Rotel, softened cream cheese, garlic powder, onion powder, and black pepper. Get in there with a spoon and mix it all together until it’s nice and smooth. Don’t worry if there are a few little lumps of cream cheese – they’ll melt as it cooks.
Pour the soup mixture over the chicken breasts, making sure they are fully covered.
Pour that creamy, dreamy mixture right over the chicken breasts. Make sure they’re all nicely coated – that’s where the flavor comes from!
Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
Now, put the lid on that crockpot and let the magic happen! If you’re cooking on low, it’ll take about 6-8 hours. If you’re in a hurry, you can cook it on high for 3-4 hours. You’ll know the chicken is ready when it’s cooked through and easily shreds with a fork. And remember to check out the Crockpot Cooking Safety Tips to be safe!
About 30 minutes before serving, cook the spaghetti according to package directions. Drain well.
Okay, about 30 minutes before you’re ready to eat, get your spaghetti cooking. Follow the instructions on the package – usually, it takes about 8-10 minutes to cook al dente. Once it’s done, drain it really well. Nobody likes soggy spaghetti!
Once the chicken is cooked, remove it from the crockpot and shred it with two forks.
Carefully take those cooked chicken breasts out of the crockpot and place them on a cutting board. Using two forks, shred them into bite-sized pieces. Be careful – they’ll be hot!
Return the shredded chicken to the crockpot and stir in the cooked spaghetti and shredded cheddar cheese.
Now, put that shredded chicken back into the crockpot and stir in your cooked spaghetti and shredded cheddar cheese. Mix it all together until everything is nicely combined and the cheese is melted and gooey.
Cover and cook for an additional 5-10 minutes, or until the cheese is fully melted and the spaghetti is heated through.
Cover the crockpot again and let it cook for another 5-10 minutes, or until the cheese is completely melted and the spaghetti is heated through.
Garnish with fresh parsley (optional) and serve hot.
Finally, garnish with fresh parsley (if you’re feeling fancy!) and serve that cheesy chicken pasta crockpot creation hot.
And that’s it! You did it! See? I told you it was easy. Now, grab a bowl and enjoy!
Serving Ideas for Crockpot Cheesy Chicken Spaghetti
My family absolutely devours this crockpot cheesy chicken spaghetti. The kids love it when I serve it with a side of garlic bread – they can’t get enough of dipping it in the cheesy sauce! My husband usually goes for a simple green salad on the side, something with a light vinaigrette to cut through the richness of the dish. A crisp green salad with a light vinaigrette is a great way to balance the richness of the cheesy chicken spaghetti. The acidity of the vinaigrette helps to cleanse the palate and prevent the meal from feeling too heavy.
This is perfect for potlucks, family gatherings, or even just a cozy night in. I often make it when we have friends over because it’s so easy to feed a crowd. And the best part? Everyone always loves it! My friends always ask for the recipe when I make this. Crockpot meals are ideal for potlucks because they’re easy to transport and keep warm. Plus, they’re always a crowd-pleaser! To transport your crockpot safely, make sure to use a carrier designed for slow cookers and secure the lid tightly.
For presentation, I learned that a simple sprinkle of fresh parsley goes a long way. It adds a pop of color and makes the dish look a little more appealing. You can also top it with a dollop of sour cream or Greek yogurt for extra creaminess. A sprinkle of fresh herbs can instantly elevate the look of any dish. In addition to parsley, you can also use chives, basil, or oregano. A dollop of sour cream or Greek yogurt adds a tangy and creamy element that complements the cheesy flavors perfectly.
If you have extras (which is rare in my house!), they reheat beautifully. I usually store them in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or in a skillet on the stovetop. Just add a little milk or broth to prevent them from drying out. To reheat the spaghetti on the stovetop, add a splash of milk or broth to prevent it from drying out and stir occasionally over medium heat until heated through.
During the summer, I sometimes grill the chicken breasts before adding them to the crockpot. It adds a smoky flavor that’s really delicious. And during the holidays, I like to add a can of cranberry sauce for a festive twist. Trust me, it sounds weird, but it’s actually really good! Grilling the chicken before adding it to the crockpot adds a wonderful smoky flavor that complements the other ingredients. For the holidays, cranberry sauce adds a sweet and tangy element that’s surprisingly delicious. It’s a great way to add a festive touch to your meal.
And if you’re looking for another great crockpot recipe, check out my recipe for Crockpot Marry Me Chicken.
Frequently Asked Questions About Crockpot Cheesy Chicken Spaghetti
Can I use frozen chicken breasts?
Oh, I’m so glad you asked! Yes, you can use frozen chicken breasts, but you’ll need to increase the cooking time. Add an extra 2-3 hours to the cooking time on low, or an extra 1-2 hours on high. Just make sure the chicken is cooked through before shredding it. I have found it easier to cut the frozen chicken into smaller pieces. Using frozen chicken breasts is a great time-saver, but it’s important to ensure they’re fully cooked before shredding. Using a meat thermometer is the best way to check for doneness. The internal temperature should reach 165°F (74°C).
Can I use a different kind of cheese?
Of course! While I love cheddar cheese in this recipe, you can definitely experiment with other cheeses. Monterey Jack, mozzarella, or even a blend of cheeses would be delicious. My husband loves it when I use pepper jack for a little extra kick. Different cheeses will add different flavors and textures to your dish. Monterey Jack is a mild and creamy cheese that melts beautifully. Mozzarella is another great option for a classic cheesy flavor. Pepper jack adds a spicy kick that’s perfect for those who like a little heat.
Can I make this vegetarian?
Absolutely! Just substitute the chicken with a can of drained and rinsed chickpeas or white beans. You can also add some extra veggies, like chopped bell peppers, zucchini, or mushrooms. Substituting the chicken with chickpeas or white beans is a great way to make this dish vegetarian. These beans add protein and fiber to the meal. Adding extra veggies like bell peppers, zucchini, or mushrooms will add more nutrients and flavor.
My spaghetti is always mushy. What am I doing wrong?
Ah, the dreaded mushy spaghetti! Here’s the thing: overcooking the spaghetti is the main culprit. Make sure you cook it al dente, which means it should be firm to the bite. Also, don’t add the spaghetti to the crockpot too early – wait until the chicken is cooked through and you’re ready to serve. Cooking spaghetti al dente is key to preventing it from becoming mushy. Cook it according to the package directions, but check it a minute or two before the recommended time. It should be firm to the bite, with a slight resistance.
Can I add vegetables to this recipe?
You know what I do when that happens? I love to sneak in some extra veggies! Chopped bell peppers, onions, mushrooms, or even spinach would be great additions. Just add them to the crockpot along with the other ingredients. Adding vegetables to this recipe is a great way to boost its nutritional value and add more flavor. Bell peppers, onions, and mushrooms are classic additions that complement the other ingredients perfectly. Spinach wilts down nicely and adds a boost of vitamins and minerals.
My sauce is too thick. How can I thin it out?
If your sauce is too thick, you can add a little milk or chicken broth to thin it out. Start with a 1/4 cup and add more until you reach your desired consistency. Adding milk or chicken broth is a simple way to adjust the consistency of the sauce. Start with a small amount and stir it in gradually until you reach the desired thickness. Be careful not to add too much, or the sauce will become too thin.
Can I make this ahead of time?
Yes, you can definitely make this ahead of time! Just cook the chicken and sauce in the crockpot as directed, then let it cool completely. Store it in an airtight container in the fridge for up to 3 days. When you’re ready to serve, cook the spaghetti and add it to the crockpot along with the cheese. Heat through and serve. Making this dish ahead of time is a great way to save time on busy weeknights. Just make sure to cool the chicken and sauce completely before storing it in the fridge to prevent bacterial growth.
Can I use ground chicken?
You can definitely use ground chicken. Brown it in a skillet before adding it to the crockpot with the other ingredients. This will help to prevent it from clumping together. Browning the ground chicken before adding it to the crockpot is important to prevent it from clumping together and to ensure it’s fully cooked. Drain off any excess grease before adding it to the crockpot.
You might also want to check out Garlic Parmesan Chicken Meatloaves if you want another easy chicken dish.
My Final Thoughts on Crockpot Cheesy Chicken Spaghetti
This crockpot cheesy chicken spaghetti recipe holds a special place in my heart because it’s a reminder that even on the busiest of days, you can still create a delicious, comforting meal for your family. It’s a recipe that’s been passed down through generations, tweaked and perfected over time, and it’s one that I know I’ll be making for years to come.
My Pro Tips for Perfect Crockpot Cheesy Chicken Spaghetti
- Don’t overcook the spaghetti! Mushy spaghetti is a total buzzkill. Cook it al dente and add it to the crockpot right before serving.
- Soften that cream cheese! Seriously, it makes a huge difference. Softened cream cheese melts evenly and creates a smooth, creamy sauce.
- Don’t be afraid to experiment with your spices! Add a pinch of red pepper flakes for heat, or a dash of Italian seasoning for a more complex flavor.
Here are a few variations I’ve tried with my family:
- Spicy: Add a can of diced tomatoes with habaneros for a fiery kick. My husband loves this version!
- Veggie-Loaded: Add chopped bell peppers, onions, mushrooms, and spinach for a healthier twist. The kids don’t even notice the extra veggies!
- Creamy Pesto: Substitute the cream of mushroom soup with a jar of pesto for a vibrant, flavorful dish.
I’d love to hear how you make this crockpot cheesy chicken spaghetti recipe your own! What are your favorite variations? What spices do you like to add? Share your tips and tricks in the comments below!
I hope this recipe brings as much joy and comfort to your family as it has to mine. Happy cooking, friend! You’ve got this!
PrintCrockpot Cheesy Chicken Spaghetti: The Ultimate Comfort Food
This chicken spaghetti recipe is quick, easy, and absolutely delicious! Perfect for a weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
- 1 pound spaghetti
- 1 rotisserie chicken, shredded
- 1 can (10.75 ounces) condensed cream of mushroom soup
- 1 can (10.75 ounces) condensed cream of chicken soup
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Cook spaghetti according to package directions. Drain.
- In a large bowl, combine the cooked spaghetti, shredded chicken, cream of mushroom soup, cream of chicken soup, diced tomatoes and green chilies, and milk.
- Pour mixture into a greased 9×13 inch baking dish. Top with cheddar cheese.
- Bake for 20-25 minutes, or until heated through and cheese is melted and bubbly.
Notes
For a spicier dish, add a pinch of red pepper flakes. You can also use leftover cooked chicken instead of rotisserie chicken.