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A white bowl filled with creamy Slow Cooker Chicken Spaghetti, topped with melted cheese and fresh parsley.

Next Level Slow Cooker Chicken Spaghetti

An effortlessly comforting meal featuring tender, shredded chicken and al dente spaghetti enveloped in a luxuriously creamy and cheesy sauce. The slow cooker melds the flavors of cream cheese, Velveeta, and zesty Rotel tomatoes for a guaranteed family favorite with minimal effort.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts
  • 1 medium onion, finely chopped
  • 1 medium bell pepper, any color, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper, or to taste
  • 8 ounces Velveeta cheese, cubed
  • 16 ounces spaghetti
  • 1/2 cup chicken broth, as needed to thin sauce

Equipment

  • Slow cooker
  • Large pot
  • Cutting board
  • Knife
  • Colander
  • Tongs
  • Two forks
  • Measuring spoons

Method
 

  1. In the basin of your slow cooker, combine the cream of chicken soup, undrained Rotel, chopped onion, chopped bell pepper, garlic powder, onion powder, and black pepper. Stir until well combined.
  2. Nestle the chicken breasts into the sauce mixture, ensuring they are fully coated. Place the lid on the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender.
  3. Carefully remove the cooked chicken to a cutting board and shred it using two forks. Return the shredded chicken to the slow cooker.
  4. Add the cubed cream cheese and cubed Velveeta to the slow cooker. Stir them into the hot sauce.
  5. While the cheeses melt, bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Drain well but do not rinse.
  6. Place the lid back on the slow cooker for 15-20 minutes to allow the cheeses to melt completely. Stir the sauce until it is smooth and creamy.
  7. If the sauce is too thick, stir in a splash of chicken broth to reach your desired consistency. Add the drained spaghetti to the slow cooker.
  8. Use tongs to gently toss everything together until the pasta is fully coated in the sauce. Serve immediately.

Notes

For best results, use full-fat ingredients as low-fat versions can cause the sauce to separate. Avoid adding uncooked pasta directly to the slow cooker; cook it separately for the perfect al dente texture. Always taste the final sauce and adjust seasoning before adding the pasta. Variations: Substitute Velveeta with Monterey Jack or mild cheddar. Any pasta shape like fettuccine or penne works well. For deeper flavor, brown the chicken in a skillet before slow cooking. Add 1 tsp of smoked paprika for a smoky twist, or stir in fresh baby spinach during the last 15 minutes of cooking.