Dinner

Crock Pot Chicken Spaghetti Recipe

Bylilan Sage March 15, 2026March 15, 2026

Introduction

This Crock Pot Chicken Spaghetti is a comforting, creamy one-pot meal that’s perfect for busy days. With tender chicken, melted cheese, and flavorful seasonings, it’s an easy recipe that pleases the whole family.

The image shows a close-up of a bowl with creamy spaghetti pasta mixed with light orange sauce, shredded white chicken, and small red tomato pieces. The pasta strands are long and slightly twisted, sitting evenly throughout the creamy sauce. Fresh green chopped parsley is sprinkled on top, adding a touch of color contrast. The bowl is white, and the dish looks fresh with a smooth, creamy texture covering each part. The background and surface have a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10.5 ounce can cream of chicken soup
10.5 ounce can cream of celery soup (can use cream of chicken or cream of mushroom)
14.5 ounce can diced tomatoes (can use Rotel or salsa)
4 ounces (1/2 block) cream cheese, cubed
1 Tablespoon garlic powder
1 teaspoon oregano
2 boneless, skinless chicken breasts (or chicken thighs)
12 ounces spaghetti (about 3/4 of a 16 ounce box)
2 cups shredded mozzarella cheese
Salt and pepper, to taste

Instructions

Step 1: Into a 6 quart crock pot, pour in the cream of chicken soup, cream of celery soup, diced tomatoes, and cubed cream cheese.
Step 2: Add garlic powder and oregano, then stir to combine everything well.
Step 3: Place the chicken breasts into the crock pot, then cover and cook on low for 4 to 6 hours, or until the chicken is very tender and shreds easily.
Step 4: Remove the chicken from the slow cooker and shred it using two forks.
Step 5: Cook the spaghetti separately according to package directions, then drain well.
Step 6: Return shredded chicken, cooked spaghetti, and shredded mozzarella to the crock pot sauce. Stir everything together and cover, allowing the cheese to melt for about 5 minutes.
Step 7: Taste and adjust seasoning with salt, pepper, garlic powder, or oregano as desired. Serve warm.

Tips & Variations

Use chicken thighs instead of breasts for juicier meat and richer flavor.
Swap diced tomatoes with Rotel for a spicier kick.
Add chopped green chilies or a dash of hot sauce to enhance the heat.
For a creamier texture, stir in a little sour cream before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, stirring occasionally to keep the sauce smooth.

How to Serve

A close-up view of a white bowl filled with creamy spaghetti noodles mixed with shredded white pieces of chicken and small chunks of red tomato. The sauce looks smooth and light brown, coating the spaghetti evenly. Bright green chopped herbs are sprinkled on top throughout the dish. The bowl is set on a white marbled surface with part of a wooden bowl and a wooden spoon visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten-free pasta for this recipe?

Yes, gluten-free spaghetti can be used as a substitute. Just be sure to follow the package cooking instructions carefully to avoid overcooking.

Can I prepare this recipe in advance?

Yes, you can assemble the ingredients in the crock pot insert the night before, refrigerate, and cook the next day. Just add a bit more cooking time since the ingredients will be cold.