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A serving of Slow Cooker Cheesy Chicken Spaghetti in a white bowl, topped with melted cheese and fresh parsley.

Dreamy Slow Cooker Cheesy Chicken Spaghetti

This slow cooker recipe transforms simple ingredients into a spectacular comfort meal. Tender chicken melts into a creamy, cheesy sauce with a zesty kick, all simmered to perfection with minimal effort. It's a one-pot masterpiece that guarantees everyone will be asking for seconds.
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Prep Time 15 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1/2 cup chicken broth
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 lb Velveeta cheese, cubed
  • 1 lb spaghetti
  • Salt, for boiling pasta
  • 1 cup reserved pasta water, as needed

Equipment

  • Slow Cooker (6-quart or larger)
  • Medium mixing bowl
  • Whisk
  • Cutting board
  • Two Forks (or a hand mixer for shredding)
  • Large pot for pasta
  • Colander

Method
 

  1. Place the chicken breasts in a single layer at the bottom of your slow cooker.
  2. In a medium bowl, whisk together the cream of chicken soup, undrained Rotel, chicken broth, onion powder, garlic powder, and black pepper until smooth. Pour this mixture over the chicken.
  3. Place the cubed cream cheese on top of the mixture in the slow cooker.
  4. Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours, until the chicken is tender and cooked through.
  5. Carefully remove the chicken from the slow cooker and shred it using two forks or a hand mixer. Set aside.
  6. Add the cubed Velveeta cheese to the hot liquid in the slow cooker. Whisk vigorously until the Velveeta and cream cheese are completely melted and the sauce is smooth.
  7. Return the shredded chicken to the slow cooker and stir to coat it completely in the cheese sauce.
  8. About 20 minutes before serving, cook the spaghetti in a large pot of salted boiling water according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
  9. Drain the spaghetti and add it directly to the slow cooker with the cheesy chicken mixture. Toss to combine.
  10. If the sauce is too thick, stir in a splash of the reserved pasta water until it reaches your desired consistency. Serve hot.

Notes

Expert Tips: For best results, cook chicken on the low setting to ensure it stays juicy. Cook pasta al dente as it will continue to soften in the hot sauce. The starchy pasta water is key to creating a creamy sauce that clings to the noodles.
Substitutions: Boneless, skinless chicken thighs can be used for extra flavor. Cream of mushroom or celery soup works in place of cream of chicken. For a different cheese texture, a mix of shredded sharp cheddar and Monterey Jack can replace Velveeta.
Variations: Add 1 tablespoon of Cajun seasoning for a zesty kick. Stir in a half-cup of crispy, crumbled bacon before serving for a smoky crunch. For a Southwestern flair, add a cup of frozen corn or black beans during the last 30 minutes of cooking.