Slow Cooker Chicken Spaghetti
50 Comments Aug 27, 2018
Updated May 28, 2025
This post may contain affiliate links. Please read our disclosure policy.
This creamy slow cooker chicken spaghetti is a cozy, family-friendly meal that comes together with simple ingredients and melts into comforting layers of sauce, tender chicken, and cheesy goodness.
This recipe is a winner! It was given to me by a reader named Kierstyn. I tested it and made a few adaptations, and I must say it’s fantastic; it tastes like a mix of marinara and Alfredo. You will love this chicken spaghetti recipe; it’s a fun change from regular crockpot spaghetti sauce.
What You’ll need
These simple ingredients make for a very heavenly spaghetti dinner. The Full Recipe is in the recipe card below the images.
- Cream Cheese + Cream of Chicken Soup – These two combine to create an ultra-creamy, rich sauce that clings perfectly to the noodles.
- Diced Chicken Breasts – Adding the chicken raw and diced means no extra prep later—just stir in the pasta at the end.
- Marinara Sauce – Use a flavorful jarred pasta sauce to save time and still get that classic tomato base.
Cook’s Notes
Don’t add uncooked noodles directly to the slow cooker—the heat isn’t high enough to cook them properly.
If you prefer, you can swap the cream cheese for a cup of heavy cream added just before stirring in the pasta.
Once the cheese has melted, turn off the slow cooker and serve. Avoid leaving it on, as continued heat can affect the sauce’s texture.
Many readers say this recipe is even better when the chicken breasts are left whole and shredded at the end of the cooking time.
Serving Ideas
Round out your plate with these simple sides:
- This creamy chicken spaghetti is even better with a sprinkle of Parmesan and a dash of freshly ground black pepper.
- Add a simple green salad and warm garlic bread to make it a complete meal.
- If you’re serving picky eaters, consider keeping the noodles separate from the sauce.
- Leftovers reheat beautifully—some say they taste even better the next day!
Featured Comment
“I love this recipe! It is delicious and makes a ton of food. The leftovers are just as tasty. I like it with the spaghetti noodles and my husband prefers penne pasta It worked great with both options.”
– Megan
Slow Cooker Chicken Spaghetti Recipe
How to Video
Ingredients
- 48 oz. spaghetti sauce, (I used 2 jars of Classico Tomato and Basil)
- 21 oz. cream of chicken soup, (2 10.5 oz. cans) do not add water
- 2 tsp. dried oregano
- 2 tsp. dried basil
- 1/2 tsp. garlic powder
- 8 oz. cream cheese,, cubed
- 2 lbs. chicken breast,, diced
- 1 cup shredded mozzarella cheese
- 1 lb. spaghetti, (cooked according to package directions on stove-top)
Instructions
- Add the spaghetti sauce, cream of chicken soup, oregano, basil, garlic powder, cream cheese, and chicken. Stir. The cream cheese will still be in cubes, that is fine.
- Cover and cook on LOW for 6 hours without opening the lid during the cooking time.
- Cook the pasta according to the package directions. Drain well. Add to the sauce and stir. Add the mozzarella cheese on top. Add the lid back on and let the cheese melt, this will only take a few minutes. Serve and enjoy!Note- Kierstyn’s original recipe uses 16 ounces cream cheese and has mozzarella added in the beginning while the sauce cooks. You can make it either way, it will be great!
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More Spaghetti Style Recipes
If you love hearty pasta dishes, try the Chicken Spaghetti (oven) recipe from Southern Bite for a baked classic.
For a lighter option, Slow Cooker Spaghetti Squash is a great choice.
You can also go big with Slow Cooker Million Dollar Spaghetti or keep it simple with Slow Cooker Lasagna or Slow Cooker Marinara.
We love this recipe and make it often. We prefer the chicken to be shredded as it is more evenly distributed that way, so I cook the chicken whole and shred it before adding the pasta.
Thanks for the great and easy recipe!
Do you think this could be frozen after cooking?
Yes!
Cook it on low for 31/2 hours and skip cream cheese .Chicken was tender and right amount of thickness to sauce. IT WAS DELISH THANK YOU
So delicious! Thank you
Can you use rotisserie chicken ?
I would use raw if possible. It may be dry with the already-cooked chicken.
I made half the recipe. How long should I leave it on?
Low for 5 hours will work great.
Can this be done in the pressure cooker?
I have not tested it, I apologize.
Some people were commenting that the chicken got tough and had suggestions to address this. I wonder if using canned chicken and adding towards the last would work.