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If you are staring down a mountain of laundry and a clock that says 5 PM, you need the magic of Slow Cooker Cheesy Chicken Spaghetti in your life, trust me! I’m Anna, and I’m completely obsessed with finding simple, flavorful chicken recipes that make everyday cooking feel joyful instead of like a chore. This dish is the absolute weeknight hero we all need. It just sits quietly in the crockpot all day, turning humble chicken breasts into the tenderest, sauciest pasta you can imagine. Seriously, it’s so easy you’ll wonder why you didn’t make this Slow Cooker Cheesy Chicken Spaghetti sooner!
Table Of content
Gathering Ingredients for Slow Cooker Cheesy Chicken Spaghetti
You really don’t need much for this recipe, which is why I love it for those crazy busy days! We’re using pantry staples and chicken to build a super creamy sauce that stretches easily to feed six hungry people. The beauty here is that everything goes in raw, and the slow cooker does all the heavy lifting. Just make sure you have your cream cheese cut up a bit beforehand, it helps it melt evenly!
Essential Components for Your Slow Cooker Cheesy Chicken Spaghetti
Gathering these things is the longest part of the prep, honestly. I always put my chicken breasts in first because they act like a little base for everything else. We need two full pounds of boneless, skinless chicken, which will cook down perfectly to that tender texture you want when it hits 165 degrees Fahrenheit internally. If you are looking for other ways to prepare chicken breasts, check out this guide on oven-baked boneless skinless chicken.
Here is exactly what you need to pull together this amazing, cheesy pasta:
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Breasts | 2 pounds | Kept whole for slow cooking. |
| Diced Tomatoes with Green Chiles | 1 (10 ounce) can | Use undrained for maximum liquid. |
| Cream of Chicken Soup | 1 (10.5 ounce) can | The base of our creamy sauce. |
| Cream of Mushroom Soup | 1 (10.5 ounce) can | Adds depth to the flavor profile. |
| Yellow Onion | 1/2 cup | Must be finely diced. |
| Garlic | 3 cloves | Minced fresh is always best! |
| Italian Seasoning | 1 teaspoon | Dried version works perfectly here. |
| Cream Cheese | 8 ounces | Cut into cubes for faster melting later. |
| Shredded Cheddar Cheese | 1 1/2 cups | For that gooey, cheesy finish. |
| Spaghetti | 12 ounces | Cooked separately until al dente. |
Equipment Required for This Recipe
You don’t need a ton of fancy gear for this one, thank goodness! The star of the show is definitely your 6-quart slow cooker. That’s where all the magic happens while you’re busy doing other things.
Beyond the crockpot, you’ll just need a couple of standard kitchen items. Make sure you have two forks handy for shredding the chicken—that’s my favorite part! A large pot for boiling the spaghetti, a cutting board, and a good knife for prepping the onion and garlic will round out your needs. That’s it! Easy cleanup, easy dinner.
Step-by-Step Instructions for Slow Cooker Cheesy Chicken Spaghetti
Okay, let’s get cooking, even if “cooking” means pressing a button! This is where the hands-off magic of the slow cooker truly shines. We’re building layers of flavor that will meld together beautifully over several hours, resulting in the most comforting Slow Cooker Cheesy Chicken Spaghetti you’ve ever made.
Initial Layering and Slow Cooking Process
First things first: lay those two pounds of chicken breasts right across the bottom of your 6-quart slow cooker insert. Don’t crowd them too much; we want them to sit nicely. Now, grab all your canned goods and seasonings. Pour the undrained diced tomatoes with green chiles right over the chicken. Follow that up with both cans of condensed soup—the cream of chicken and the cream of mushroom. This soup combination is the secret handshake for a rich base! If you enjoy other creamy slow cooker meals, you might like this creamy white chicken chili.
Toss in your finely diced onion, the minced garlic, the Italian seasoning, salt, and pepper. You don’t need to stir anything yet! Just cover the whole thing up. Now you have a choice: cook it on low for 6 to 7 hours, or if you’re in a real rush, crank it up to high for 3 to 4 hours. Either way, you’re aiming for that internal temperature of 165 degrees Fahrenheit on the chicken. It’s ready when it feels totally tender.
Shredding Chicken and Creating the Creamy Sauce
Once the chicken is cooked through, carefully take those breasts out of the slow cooker and put them on a cutting board. Use two forks—I find crossing them works best—and shred that chicken until it’s nice and fine. Put all that tender, shredded meat right back into the slow cooker with the sauce base. Stir it around so it soaks up all that flavor!
Next comes the best part: the cheese! Drop in those cubes of cream cheese and sprinkle in your shredded cheddar. Cover it back up and let it cook on low for another 20 to 30 minutes. You need to stir it every so often during this time. Keep stirring until those cream cheese lumps disappear and you have one smooth, glorious, creamy sauce. Don’t rush this melting step; it’s what makes this Slow Cooker Cheesy Chicken Spaghetti legendary. For more cheesy chicken inspiration, see this cheesy chicken spaghetti casserole.
Preparing the Spaghetti and Final Assembly of Slow Cooker Cheesy Chicken Spaghetti
While that cheese is melting down to perfection, get your spaghetti going. Use a big pot of salted water, just like you usually would, and cook that 12 ounces of pasta until it’s perfectly al dente. This means it still has a tiny bit of bite. Drain it really, really well—we don’t want any excess water diluting our amazing sauce!
Now, pour that drained spaghetti directly into the slow cooker with your cheesy chicken mixture. Stir everything gently until every single strand of pasta is coated in that creamy sauce. This is important: turn the slow cooker off, but let the whole thing sit covered there for about 5 minutes. This short resting time allows the sauce to cling beautifully to the noodles and thicken up just a touch before serving. You can find more great chicken recipes like this one-skillet fiesta chicken and rice.
Tips for Achieving Perfect Slow Cooker Cheesy Chicken Spaghetti
Even though this is a super easy recipe, I’ve learned a few little tricks over the years to make sure your Slow Cooker Cheesy Chicken Spaghetti comes out absolutely flawless every single time. Sometimes people worry about the sauce being too thin after adding the pasta, but we can fix that easily! Also, the chicken texture is everything here, so pay attention to how you cook it.
Sauce Thickness Adjustments
If you taste the dish right after stirring in the spaghetti and you feel like the sauce needs to be thicker—maybe you added a little too much liquid or your soups were runnier than mine—don’t panic! Just take the lid off the slow cooker. Switch it to the low setting and let it simmer uncovered for about 10 minutes. The gentle heat will evaporate just enough moisture to make that sauce cling perfectly to the pasta. Trust me, a few minutes uncovered makes a huge difference.
Chicken Texture Guidance
The key to getting that melt-in-your-mouth shredded chicken is patience during the initial cooking phase. If you try to shred the chicken when it’s just barely reached 165°F, it can sometimes feel a little tough or stringy. You want it so tender that it practically falls apart when you poke it with a fork. If you’re cooking on low, make sure you let it go the full 6 or 7 hours. That extra hour of slow cooking breaks down the fibers beautifully, ensuring your Slow Cooker Cheesy Chicken Spaghetti has that signature soft texture.
Quick Answers About Slow Cooker Cheesy Chicken Spaghetti
I get so many questions about substitutions, and that’s great! It means you’re making this recipe your own. Here are a few things people ask me most often when they are planning their Slow Cooker Cheesy Chicken Spaghetti night. If you want to see more of my recipe ideas, check out my Pinterest page!
Can I use pre-cooked chicken for this Slow Cooker Cheesy Chicken Spaghetti?
Yes, you absolutely can, especially if you’re trying to shave off a few hours! If you use rotisserie chicken or leftover cooked chicken, you skip steps 1 and 2 entirely. Just toss your shredded chicken, soups, veggies, and seasonings right into the slow cooker. You only need to cook it on low for about 2 to 3 hours just to heat everything through and let the flavors mingle. Then you move straight to adding the cheeses and melting them down.
What type of cheddar cheese melts best in this recipe?
While pre-shredded cheddar is super convenient, I always recommend buying a block of sharp cheddar and grating it yourself right before you use it. Block cheese has less anti-caking powder on it, which means it melts smoother and gets creamier without getting grainy or oily. If you must use pre-shredded, just make sure it’s a high-quality brand, or try tossing it with a tiny pinch of cornstarch before adding it to the pot.
How can I make this recipe spicier?
If you like a little kick, this is easy to adjust! Since we’re already using diced tomatoes with green chiles, you can swap the standard can for the *hot* version of the same product. Or, if you want heat without changing the texture much, stir in about 1/4 teaspoon of cayenne pepper along with your salt and pepper in the very beginning. You can always add more at the end, but you can’t take it out!
Storing and Reheating Your Delicious Slow Cooker Cheesy Chicken Spaghetti
One of the best parts about making a big batch of this cheesy pasta is having leftovers! This dish stores beautifully, though the texture of the spaghetti might soften slightly the next day—that’s just how pasta does in the fridge. You’ll want to get any leftovers into an airtight container as soon as they cool down a bit, but not while they are piping hot.
Reheating is a breeze. I usually scoop out a portion into a microwave-safe bowl and add just a splash of milk or a tiny dollop of cream cheese before heating. That little bit of moisture keeps the sauce from seizing up when it warms through. It reheats nicely on the stovetop too, over low heat, stirring constantly.
| Storage | Reheating Method |
|---|---|
| Airtight container in the refrigerator for up to 4 days. | Microwave in short bursts, stirring halfway, adding a splash of liquid if needed. |
Share Your Experience Making Slow Cooker Cheesy Chicken Spaghetti
I truly hope this recipe brought some ease and deliciousness to your busy week! I’d love to hear how it turned out for you and your family. Did you add any extra spices? How did the sauce consistency turn out? Let me know what you thought by dropping a rating below or sharing your thoughts in the comments!
Tips for Achieving Perfect Slow Cooker Cheesy Chicken Spaghetti
Even though this is a super easy recipe, I’ve learned a few little tricks over the years to make sure your Slow Cooker Cheesy Chicken Spaghetti comes out absolutely flawless every single time. Sometimes people worry about the sauce being too thin after adding the pasta, but we can fix that easily! Also, the chicken texture is everything here, so pay attention to how you cook it.
Sauce Thickness Adjustments
If you taste the dish right after stirring in the spaghetti and you feel like the sauce needs to be thicker—maybe you added a little too much liquid or your soups were runnier than mine—don’t panic! Just take the lid off the slow cooker. Switch it to the low setting and let it simmer uncovered for about 10 minutes. The gentle heat will evaporate just enough moisture to make that sauce cling perfectly to the pasta. Trust me, a few minutes uncovered makes a huge difference.
Chicken Texture Guidance
The key to getting that melt-in-your-mouth shredded chicken is patience during the initial cooking phase. If you try to shred the chicken when it’s just barely reached 165°F, it can sometimes feel a little tough or stringy. You want it so tender that it practically falls apart when you poke it with a fork. If you’re cooking on low, make sure you let it go the full 6 or 7 hours. That extra hour of slow cooking breaks down the fibers beautifully, ensuring your Slow Cooker Cheesy Chicken Spaghetti has that signature soft texture.
Quick Answers About Slow Cooker Cheesy Chicken Spaghetti
I get so many questions about substitutions, and that’s great! It means you’re making this recipe your own. Here are a few things people ask me most often when they are planning their Slow Cooker Cheesy Chicken Spaghetti night.
Can I use pre-cooked chicken for this Slow Cooker Cheesy Chicken Spaghetti?
Yes, you absolutely can, especially if you’re trying to shave off a few hours! If you use rotisserie chicken or leftover cooked chicken, you skip steps 1 and 2 entirely. Just toss your shredded chicken, soups, veggies, and seasonings right into the slow cooker. You only need to cook it on low for about 2 to 3 hours just to heat everything through and let the flavors mingle. Then you move straight to adding the cheeses and melting them down.
What type of cheddar cheese melts best in this recipe?
While pre-shredded cheddar is super convenient, I always recommend buying a block of sharp cheddar and grating it yourself right before you use it. Block cheese has less anti-caking powder on it, which means it melts smoother and gets creamier without getting grainy or oily. If you must use pre-shredded, just make sure it’s a high-quality brand, or try tossing it with a tiny pinch of cornstarch before adding it to the pot.
How can I make this recipe spicier?
If you like a little kick, this is easy to adjust! Since we’re already using diced tomatoes with green chiles, you can swap the standard can for the *hot* version of the same product. Or, if you want heat without changing the texture much, stir in about 1/4 teaspoon of cayenne pepper along with your salt and pepper in the very beginning. You can always add more at the end, but you can’t take it out!
Storing and Reheating Your Delicious Slow Cooker Cheesy Chicken Spaghetti
One of the best parts about making a big batch of this cheesy pasta is having leftovers! This dish stores beautifully, though the texture of the spaghetti might soften slightly the next day—that’s just how pasta does in the fridge. You’ll want to get any leftovers into an airtight container as soon as they cool down a bit, but not while they are piping hot.
Reheating is a breeze. I usually scoop out a portion into a microwave-safe bowl and add just a splash of milk or a tiny dollop of cream cheese before heating. That little bit of moisture keeps the sauce from seizing up when it warms through. It reheats nicely on the stovetop too, over low heat, stirring constantly.
| Storage | Reheating Method |
|---|---|
| Airtight container in the refrigerator for up to 4 days. | Microwave in short bursts, stirring halfway, adding a splash of liquid if needed. |
Share Your Experience Making Slow Cooker Cheesy Chicken Spaghetti
I truly hope this recipe brought some ease and deliciousness to your busy week! I’d love to hear how it turned out for you and your family. Did you add any extra spices? How did the sauce consistency turn out? Let me know what you thought by dropping a rating below or sharing your thoughts in the comments!
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7-Hour Slow Cooker Cheesy Chicken Spaghetti Magic
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Slow Cooker Cheesy Chicken Spaghetti provides tender chicken in a creamy tomato sauce with melted cheddar. This recipe simplifies dinner for busy weeknights.
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 10 ounce can diced tomatoes with green chiles, undrained
- 1 10.5 ounce can cream of chicken soup
- 1 10.5 ounce can cream of mushroom soup
- 1/2 cup finely diced yellow onion
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8 ounces cream cheese, cut into cubes
- 1 1/2 cups shredded cheddar cheese
- 12 ounces spaghetti
Instructions
- Place the chicken breasts in the bottom of a 6 quart slow cooker. Add diced tomatoes with green chiles, cream of chicken soup, cream of mushroom soup, onion, garlic, Italian seasoning, salt, and black pepper.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours. Cook until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir well.
- Add the cream cheese cubes and shredded cheddar cheese. Cover and cook on low for 20 to 30 minutes, stirring occasionally, until the cheeses fully melt and the sauce becomes smooth and creamy.
- While the cheese melts, boil salted water in a large pot. Cook the spaghetti according to package directions until al dente. Drain the pasta well.
- Stir the cooked spaghetti into the slow cooker mixture until everything is evenly coated. Let the dish sit for 5 minutes before serving to let the sauce thicken slightly.
Notes
- For a thicker sauce, let the mixture cook uncovered on low for 10 minutes after stirring in the pasta.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: Unknown
- Sodium: Unknown
- Fat: 28 grams
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: 60 grams
- Fiber: Unknown
- Protein: 46 grams
- Cholesterol: Unknown
