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A white bowl filled with Creamy Crockpot Chicken Spaghetti, topped with melted cheese and a sprinkle of fresh parsley.

Dump and Go Creamy Crockpot Chicken Spaghetti

This is the ultimate set-and-forget dinner, delivering a five-star comfort food experience with minimal effort. Tender shredded chicken and spaghetti are enveloped in a ridiculously creamy, tangy, and savory sauce made from a magical blend of cheeses and pantry staples, all cooked to perfection in the slow cooker.
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Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts
  • 8 ounces Velveeta cheese, cubed
  • 1 cup shredded sharp cheddar cheese
  • 16 ounces spaghetti
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • Salt, to taste
  • Water for boiling pasta

Equipment

  • Slow Cooker (6-quart or larger)
  • Large pot
  • Colander
  • Cutting board
  • Two forks (for shredding chicken)
  • Measuring spoons
  • Large Spoon or Whisk

Method
 

  1. Place the raw chicken breasts in the bottom of your slow cooker. Pour the two cans of cream of chicken soup and the can of undrained Rotel over the chicken.
  2. Sprinkle the onion powder, garlic powder, and black pepper on top. Place the cubed cream cheese over the other ingredients. Do not stir.
  3. Cover the slow cooker and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours, until the chicken is fully cooked and tender.
  4. About 30 minutes before the chicken is done, bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Drain well and set aside.
  5. Once the cooking time is up, remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
  6. Return the shredded chicken to the slow cooker. Add the cubed Velveeta cheese and stir everything together until the cream cheese and Velveeta have completely melted, creating a smooth, uniform sauce.
  7. Add the cooked spaghetti and the shredded cheddar cheese to the slow cooker. Gently stir until the pasta is fully coated in the sauce.
  8. Let the dish sit for a few minutes for the flavors to meld, then serve immediately.

Notes

For best results, cube the cream cheese and Velveeta before adding to ensure they melt smoothly and evenly. Be careful not to overcook the pasta; cooking it al dente prevents it from becoming mushy when mixed with the hot sauce. If the final sauce is too thick, stir in a splash of the starchy pasta water to reach your desired consistency. Feel free to substitute chicken thighs, use cream of mushroom soup, or add sautéed vegetables like mushrooms and bell peppers during the last 30 minutes of cooking. For a spicy kick, add a diced jalapeño.