Crockpot Chicken Spaghetti

Posted on 2025-08-10

Always a crowd favorite with this simple receipe

Ingredients

• For the Crockpot Chicken:
• 1 lb boneless, skinless chicken breasts or thighs
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 1 teaspoon paprika
• 1 tablespoon minced garlic
• 2 (10.5 oz) cans cream of chicken soup
• 1 (10 oz) can Rotel (do not drain)
• For the Cheesy Spaghetti:
• 2 cups shredded Colby Jack cheese (or cheese of choice)
• ¼ cup sour cream
• 1 lb spaghetti

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Instructions

1. Slow Cook the Chicken:
2. Spray a large crockpot with cooking spray. Add chicken, salt, pepper, onion powder, parsley, paprika, garlic, cream of chicken soup, and the full can of Rotel (with juice). Stir everything together until well combined.
3. Cover and cook on low for 4-6 hours, or until the chicken is fully cooked and tender.
4. Shred and Stir:
5. Once the chicken is done, shred it directly in the crockpot using two forks or chop it into bite-sized pieces. Return the chicken to the crockpot.
6. Stir in the sour cream and shredded Colby Jack cheese. Mix until everything is creamy and melted.
7. Cook the Spaghetti:
8. While the cheese is melting, cook the spaghetti in salted boiling water according to package directions until al dente. Drain well and add the cooked pasta to the crockpot.
9. Toss everything together until the spaghetti is evenly coated in the cheesy chicken sauce.
10. Serve:
11. Spoon the creamy chicken spaghetti onto plates or into bowls. Top with extra cheese or parsley if desired. Serve hot and enjoy every cozy bite!

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