Slow Cooker Chicken Spaghetti–creamy spaghetti with shredded chicken blasted with tons of flavor from seasonings and a can of Rotel. An easy weeknight dinner that your whole family will love. Get dinner “done” early in the day by making this in your slow cooker.
Get the Instant Pot version of the recipe here
Slow Cooker Chicken Spaghetti
This slow cooker chicken spaghetti must make it on your menu this week. I’m seriously in love with this dinner. It is so creamy and yet so flavorful. My whole family loved this dish!
You start this recipe with a can of rotel. Rotel is just diced tomatoes with diced green chilies. I opted for the mild version.
Then add in some chicken breast halves. I used 2 chicken breast halves which weighed about 1 1/2 pounds. Mine were not frozen but you can totally use frozen chicken breast halves in this recipe.
Toss in a diced onion (I used yellow onion), ranch seasoning, garlic salt and paprika. I buy the big jar of Hidden Valley Ranch Seasoning from Costco but you can just buy a packet of it next to the salad dressings if you want.
At this point you’ll cover the slow cooker and cook on low for about 4 hours. Once the chicken is cooked through place it on a cutting board and then shred it up. Cook the spaghetti until al dente on the stove top, drain it and stir it into the slow cooker. Add in the cream cheese and cheddar and stir until creamy. This recipe is best when served immediately but if you have leftovers you can store them in an airtight container in the fridge.
One thing that I wish I would have added is mushrooms! I love mushrooms and I think it would have been perfect in this instant pot chicken spaghetti. Next time! If you do decide to add fresh mushrooms I would add the sliced mushrooms at the beginning with the chicken.
More family friendly chicken recipes
Instant Pot or Slow Cooker Creamy Chicken
Instant Pot or Slow Cooker Cheesy Chicken Broccoli Rice Casserole
Instant Pot or Slow Cooker 3-Ingredient Chicken and Gravy
What Slow Cooker Did You Use?
For Slow Cooker Spaghetti Chicken I used my 6 quart oval Kitchenaid slow cooker.* I love this slow cooker (you can see me talking about it in a video here). It cooks low and evenly. I love the medium heat choice because most slow cookers that I’ve seen only have the option of cooking on low or high. If you’re going to buy just one slow cooker, this is the one that I recommend.Print
Slow Cooker Chicken Spaghetti
- Prep Time: 10 minutes
- Cook Time: 4 hours on low
- Total Time: 29 minute
- Yield: 6 servings 1x
Creamy spaghetti with shredded chicken blasted with tons of flavor from seasonings and a can of Rotel. An easy weeknight dinner that your whole family will love. Get dinner “done” early in the day by making this in your slow cooker.
- 1 (10 oz) can of Rotel (diced tomatoes with green chilies) I used mild
- 1 1/2 lbs boneless, skinless chicken breasts (this was 2 chicken breast halves for me)
- 1 yellow or white onion, diced
- 2 Tbsp Hidden Valley ranch seasoning (not quite a whole packet)
- 1/2 tsp garlic salt
- 1 tsp paprika
- 8 oz uncooked thin spaghetti (I used whole wheat spaghetti)
- 4 oz cream cheese (half a brick)
- 2 cups grated medium cheddar
- Add the entire can of Rotel into the Instant Pot. Add in the chicken, onion, ranch seasoning, garlic salt and paprika. Give a quick stir.
- Cover the slow cooker and cook on low for 4 hours. Remove the chicken and place on a cutting board.
- Cook the spaghetti according to package directions on the stove. Drain. Add spaghetti into the slow cooker. While the spaghetti is cooking, shred the chicken. Add the chicken back into the slow cooker. Stir in the cream cheese and cheddar until melted and creamy.
- Serve spaghetti immediately if possible. Store leftovers in an airtight container in the refrigerator.
Recipe adapted from Ashley Moyer.
I used my 6 quart oval Kitchenaid slow cooker.*
- Category: Pasta
- Method: Slow Cooker
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Please include nutrition information! I have loved ALL your recipes & thanks for both instant pot & slow cooker recipes!
Just added the nutrition info!
After slow cooking the chicken for 4 hours, how much longer do we cook everything after adding the noodles, cream cheese, and cheddar? Thank you!
About 10 minutes should be good.
Randall Terry says
I want to make the Chicken Spaghetti recipe for some of my friends. Some of them cannot have ingredients with MSG. The Hidden Valley Ranch has MSG. Do you, or do any of your readers know of a substitute? I appreciate any help that you can give to me. BTW, this is really good.
Perhaps you could make a homemade ranch dressing mix? Here is a recipe that looks good: https://www.spendwithpennies.com/homemade-ranch-dressing-mix/
Karl Woods says
I made this again and for some reason there wasn’t enough liquid. I had to add 3/4 pasta water, along with the pasta.
Use sweet sue chicken broth if it gets too dry! I normally have to use at least a whole can but I have a big crock pot! We use the small egg noodles instead of spaghetti! Chicken, can of Rotel, pound of velveeta, can of peas, thrn chicken broth for juice ! Mushrooms if you like them … powdered garlic onion flakes and a little seasoned salt!
Karl Woods says
I made this last night and we loved it. We have enough for a second night. Will definitely become one of our regular meals!
So glad you liked it!
Corry Steiner says
You used instant pot in your slow cooker recipe. No biggie just thought I would let you know.
Oopsie will correct that!