This Crockpot Chicken Spaghetti is creamy, cheesy comfort food made with Velveeta, Rotel, shredded chicken, and tender spaghetti noodles. Using rotisserie chicken keeps the prep simple, while the Crock Pot does most of the work on the rich, cheesy sauce.
Crockpot Chicken Spaghetti: What You Need to Know
Today, I'm sharing one of my go-to busy weeknight dinners, right up there with my Slow Cooker Marry Me Chicken and Taco Crescent Roll Ring.
I think this one is going to find a permanent spot in your dinner rotation, too!
Shortcut Ingredient: Rotisserie Chicken
Cheese:
Creamy Velveeta
Spice Level: Mild to medium (adjustable)
I've included plenty of swaps below, including an option for starting with raw chicken. Hope you love it!
Ingredient Notes
(See recipe card at the bottom of this post for exact ingredient measurements.)
- Velveeta cheese - Cube it so it melts quickly and evenly. Light Velveeta works, too!
- Rotisserie chicken - Shredded rotisserie chicken is an easy shortcut that keeps prep to a minimum.
- Cream of chicken soup - Adds some richness and helps create the creamy sauce. Cream of mushroom soup can be used instead.
- Rotel diced tomatoes and green chilies - Don't drain them; that liquid adds flavor and moisture to the sauce.
- Green bell pepper - Fresh or frozen pre-chopped bell pepper works.
- Onion - Frozen diced onion is another easy shortcut.
- Chicken broth - Thins the cheese mixture into a creamy sauce that coats the pasta.
- Spaghetti - I like a slightly thicker spaghetti because it holds up well in the rich sauce.
What Is Rotel?
Rotel is a blend of diced tomatoes and green chilies. It adds big tomato flavor and a little bit of heat that balances out that rich cheesy sauce.
You can use mild Rotel for less spice or a hotter variety if your family likes more of a kick.
Variations & Additions
- Make it without Velveeta: Replace the Velveeta with 16 ounces of cream cheese, then stir in 1 cup of shredded sharp cheddar near the end of cooking.
- Add mushrooms: Stir in about 1 cup of diced mushrooms with the other vegetables for extra savory flavor.
- Use chicken thighs: Boneless, skinless chicken thighs work great in place of chicken breasts if you're using the raw-chicken method.
- Make it milder: Use mild Rotel for less heat.
- Turn up the spice: Use hot Rotel or add your favorite spicy seasoning to taste.
- Swap the soup: Cream of mushroom soup can replace the cream of chicken soup.
- Use another pasta: A sturdy pasta shape can work in place of spaghetti. Cook it separately until al dente before adding it to the sauce.
How to Make Crockpot Chicken Spaghetti
- Add everything except the spaghetti to the Crock Pot. Add the Velveeta, shredded rotisserie chicken, cream of chicken soup, Rotel, bell pepper, onion, and chicken broth. Stir to combine.
- Cook on low. Cover and cook for 3 to 4 hours, stirring occasionally if you're nearby. The cheese should be fully melted and the sauce creamy and well combined.
- Cook the spaghetti separately. About 20 to 30 minutes before serving, cook the spaghetti according to the package directions until al dente. (My Instant Pot pasta method is perfect for this!) Drain well.
- Add the spaghetti to the Crock Pot. Stir the cooked spaghetti into the sauce about 10 minutes before serving.
- Heat through and serve. Gently toss until the noodles are evenly coated in the cheesy chicken sauce, then let everything warm together before serving.
Do you cook spaghetti before adding it to the Crock Pot?
Definitely. I recommend cooking the spaghetti separately until al dente before adding it to the slow cooker. This gives you way more control over the texture. If the noodles cook in the Crock Pot for too long, they can absorb too much liquid and become mushy.
Drain the pasta and stir it into the sauce about 10 minutes before you're ready to eat.
Can you make Crockpot chicken spaghetti with raw chicken?
You can! Rotisserie chicken is my favorite shortcut for this recipe, but you can start with raw chicken if you have that on hand. Simply replace the cooked chicken with 1 pound of thawed boneless, skinless chicken breasts or chicken thighs.
Add the raw chicken with the sauce ingredients and cook on low for 6 to 8 hours, or until the thickest part of the chicken reaches 165°F. Then remove the chicken, shred it, and stir it back into the sauce before adding the cooked spaghetti.
How to Add a Cheesy, Crunchy Topping
If you want more of a baked chicken spaghetti finish, transfer the prepared pasta to an oven-safe dish. Sprinkle 1 cup of shredded cheddar cheese over the top and bake at 450°F for 3 to 4 minutes, just until the cheese is melted and lightly browned.
Watch it closely - the cheese can brown really quickly.
What to Serve with Crockpot Chicken Spaghetti
This cheesy pasta is rich enough to be the star of the show, so I usually pair it with something simple.
Good options include:
- Sweet & savory green beans
- Steamed or roasted broccoli
- A green salad
- Garlic bread
- Dinner rolls
- Roasted veggies
Storage & Leftovers
Storage: Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Reheating: To reheat an individual serving, microwave it for about 1 minute, stir, and heat for another 30 seconds if needed. The noodles will continue to absorb some of that sauce as they sit, so refrigerated leftovers may be a little thicker than the freshly prepared dish.
Freezing: For the best texture, freeze the chicken and cheese sauce without the spaghetti. Let the sauce cool, then transfer it to a freezer-safe container or freezer bag. Freeze for up to 6 months.
Thaw it overnight in the fridge, reheat the sauce, and toss it with freshly cooked spaghetti when you're ready to serve. Freezing the sauce separately helps keep the pasta from becoming too soft after thawing.
Leslie's Helpful Tips & Tricks
- Cube the Velveeta. Smaller pieces melt faster and more evenly.
- Don't drain the Rotel. The liquid adds tons of flavor and moisture to the sauce.
- Stir the sauce before adding the pasta. Make sure the cheese, soup, broth, chicken, and vegetables are evenly combined.
- Use rotisserie chicken for the fastest prep. About 3 cups of shredded chicken is perfect for this one.
- Adjust the heat to your family. Mild Rotel is great for a family-friendly dish, while hotter varieties add some kick.
FAQs & Troubleshooting
More Crock Pot Recipes
Let me see that chicken spaghetti! If you make this recipe, I'd love for you to tag me on social media (@lambertslately) with your pictures 📸 . You can also rate and review the recipe below! ⭐️⭐️⭐️⭐️⭐️
Crockpot Chicken Spaghetti
Equipment
Ingredients
- 16 oz Velveeta cheese cubed
- 3 cups cooked shredded rotisserie chicken
- 10.5 oz canned cream of chicken soup
- 20 oz Rotel diced tomatoes and green chilies (undrained)
- 1 green bell pepper (chopped)
- 1 onion (chopped)
- 2 cups chicken broth
- 16 oz spaghetti
Instructions
- Add everything except the spaghetti to the Crock Pot. Add the Velveeta, chicken, soup, Rotel, bell pepper, onion, and broth. Stir to combine.
- Cook on low. Cover and cook for 3 to 4 hours, stirring occasionally if you're nearby. The Velveeta should be fully melted and the sauce creamy and well combined.
- Cook the spaghetti. About 20 to 30 minutes before serving, cook the spaghetti according to the package directions until al dente. Drain well.
- Add the spaghetti. Stir the cooked spaghetti into the Crock Pot about 10 minutes before serving.
- Heat through and serve. Gently toss until the noodles are evenly coated in the cheesy chicken sauce. Let everything warm together for a few minutes, then serve.
Notes
- Don't drain the Rotel. The liquid adds flavor and keeps the sauce creamy.
- Keep the spaghetti al dente. It will soften a little more after you stir it into the sauce.
- Too thick? Add a splash of warm chicken broth until the sauce loosens up.
- Using raw chicken? Sub 1 pound thawed boneless, skinless chicken breasts or thighs. Cook on low for 6-8 hours, until the chicken reaches 165°F. Shred, return to the sauce, then add the spaghetti.
- No Velveeta? Use 16 ounces cream cheese, then stir in 1 cup shredded sharp cheddar near the end.
- Storage: Refrigerate leftovers for 3 to 4 days. Add a splash of broth when reheating if needed.
Nutrition Facts
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 17 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
I'm making this right now, but on stovetop. I can already tell it'll be great. Husband not wild about rotel so only used one 10oz can. I'm so hungry...can't wait to dig in!
BTW: (You accidentally left bell peppers off the recipe card instructions)
Ah, thank you!
will it be weird to use zucchini noodles?
Not at all! I would wait until the last minute to add them though to ensure they don't overcook.
please send me your recipes. I love them You are such a great cook.
Hi Judy, thank you so much! You can browse all of my recipes here: https://www.lambertslately.com/category/recipe