Slow Cooker Chicken Taco Spaghetti
No CommentsSep 18, 2026
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My Slow Cooker Chicken Taco Spaghetti is a wonderful taco-inspired pasta that has plenty of taco spice, tender chicken, and cheese. Great for feeding a family!
You can make all kinds of pasta meals in the slow cooker! Try my Slow Cooker Chicken Alfredo, or my homemade Slow Cooker Spaghetti Sauce.
Table of Contents
Why This Recipe is a Keeper
- The slow cooker does most of the work for this chicken taco spaghetti. All you need to do when you get home is boil the pasta.
- This recipe is the Mexican-inspired version of my Slow Cooker Chicken Spaghetti, which is a wildly popular recipe on my site.
- This dish is rich, comforting, and packed with cheesy taco flavor in every bite. It's taco and Italian night in one!
- Since this recipe has a full pound of spaghetti, it really can feed a big family or crowd.
- No chopping required; this recipe makes for easy morning prep.
The Ingredients
Chicken: Add raw boneless, skinless chicken breasts right to the slow cooker; no need to brown them.
Cream Soup: Cream of chicken soup is a classic base for chicken spaghetti.
Seasoning: A taco seasoning packet makes it easy to season the dish, instead of buying multiple seasonings.
Rotel, Green Chilies and Corn: Rotel tomatoes, canned green chiles, and fire-roasted corn add great flavor and texture to the dish.
Cheeses: You will need Velveeta cheese and shredded cheese; this recipe is extra cheesy.
Spaghetti: One whole box; you will cook this on the stovetop.
How to Make Chicken Taco Spaghetti
- Add everything to the slow cooker except the noodles and shredded cheese.
- Give it a mix and let it cook until the chicken is shreddable.
- Shred the chicken and add it back to the slow cooker.
- Add the cooked noodles into the sauce and chicken.
- Stir the mixture together and add cheese.
Tips & Variations
Make it Spicy: This recipe is pretty mild. Add a diced jalapeño or use hot Rotel and hot taco seasoning for more heat.
Pasta Shape: You can use any pasta shape for this! We love penne or bow-tie in this dish as well.
Melty Cheese: If you shred your own cheese, the cheese will melt better and be creamier.
Velveeta Swap: If you want to skip the Velveeta, I would add one brick of cream cheese and 2 cups of shredded cheese instead.
How to Serve Chicken Taco Spaghetti
Toppings: Adding toppings to a slow cooker recipe is a great way to add flavor contrast and texture (won't taste flat). We love adding sour cream, cilantro, and crushed corn tortilla chips to this pasta.
Sides: This is a filling meal on its own, but a simple green salad or garlic bread goes great with it.
Can I use Rotisserie Chicken?
Yes, use about 4 cups, and since the chicken is cooked, you can cut the crockpot cooking time down in half.
Can I put the spaghetti in the crockpot, uncooked?
No, the slow cooker won't get hot enough to cook the pasta properly and will end up mushy and chalky. For best results, cook the pasta on the stovetop.
How to Store and Reheat?
Store leftover Rotel Chicken Spaghetti in airtight containers and refrigerate for up to three days, or freeze for up to three months. Reheat in individual portions in the microwave.
If you tried this Chicken Taco Spaghetti recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Happy Slow Cooking!
Slow Cooker Chicken Taco Spaghetti
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Ingredients
- 21 oz. cream of chicken soup, (two 10.5 oz. cans)
- 10 oz. Rotel diced tomatoes with green chilies, undrained
- 4 oz. can diced green chilies, undrained
- 14.75 oz. can fire-roasted corn, drained
- 4 oz. cream cheese, cubed
- 16 oz. Velveeta cheese, cubed
- 1 oz. packet taco seasoning
- 2 lbs. boneless, skinless chicken breasts
- 16 oz. spaghetti
- 1 cup shredded sharp cheddar or Mexican blend cheese
Optional Toppings
- crushed tortilla chips, chopped fresh cilantro, sour cream, sliced black olives, sliced jalapeños
Instructions
- Add the cream of chicken soup, undrained Rotel tomatoes, undrained green chilies, drained corn, cubed cream cheese, cubed Velveeta, and taco seasoning to a 6-quart or larger slow cooker and stir until the mixture is blended.
- Put the chicken breasts into the cheese mixture, pressing them down so they are mostly covered by the liquid.
- Cover the slow cooker with the lid and cook on low for 5 to 6 hours.
- Remove the chicken from the slow cooker and place it on a cutting board, shred the meat using two forks, and return the shredded chicken to the slow cooker to mix with the sauce.
- Bring a large pot of water to a rolling boil, cook the spaghetti according to the package directions until al dente, and drain the water completely.
- Add the drained spaghetti directly into the slow cooker and toss thoroughly until the pasta is completely coated in the sauce.
- Sprinkle the shredded cheddar or Mexican blend cheese evenly over the top of the spaghetti mixture.
- Cover the slow cooker with the lid and heat on low for an additional 10 to 15 minutes until the cheese on top is fully melted, then serve warm with your choice of optional toppings. Enjoy!
Sarah's Notes
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
