Category: MAIN DISH

This slow cooker creamy chicken spaghetti is comfort food at its easiest and most satisfying. The creamy, cheesy sauce soaks into every strand of pasta for a crave-worthy dinner.

Let the slow cooker do the heavy lifting while tender chicken, vibrant veggies, and savory seasonings blend into a luscious, spoon-coating sauce perfect for busy weeknights.

What You’ll Need for Slow Cooker Creamy Chicken Spaghetti

• Boneless, skinless chicken breast – The heart of the dish, becoming fall-apart tender after hours in the slow cooker.
• Yellow onion – Adds sweet, aromatic depth as it simmers down into the sauce.
• Bell pepper – Brings mild sweetness and color that balances the rich, creamy flavors.
• Garlic – Bold and fragrant, it infuses the sauce with savory complexity.
• Diced tomatoes with herbs – A bright, tangy layer that also builds herbaceous notes from basil, garlic, and oregano.
• Condensed cream of mushroom soup – Provides the savory, umami-packed backbone of the creamy sauce.
• Condensed cream of chicken soup – Adds comforting richness and boosts the poultry flavor.
• Dried oregano and basil – These classic herbs bring Italian warmth and subtle depth to the sauce.
• Kosher salt and black pepper – Essential seasonings to bring out all the other flavors.
• Dried spaghetti – Soaks up the luscious sauce for a forkful of cozy with every bite.
• Shredded white cheddar cheese – Melts into a gooey, slightly tangy layer of cheesy goodness.
• Heavy whipping cream – Rounds everything out with a final touch of decadence.
• Fresh parsley – Brightens the plate visually and cuts through the richness with a pop of freshness.

From Slow Cook to Creamy Perfection: How to Make This Dish

Start by placing the chicken breasts into your slow cooker. Stir together a vibrant veggie sauce made from diced onions, bell pepper, garlic, tomatoes, and condensed soups, seasoned generously with dried herbs, salt, and pepper.

Pour the sauce over the chicken, cover, and let it slowly cook on low for 6–8 hours until tender. Just before serving, shred the chicken and return it to the saucy base.

Boil your spaghetti separately, then stir it into the chicken mixture along with heavy cream and shredded cheese. Let everything melt and meld together before finishing with a fresh sprinkle of chopped parsley.

Tips, Tricks & Twists for the Creamiest Chicken Spaghetti

For an extra layer of flavor, consider searing the chicken breasts lightly before adding them to the slow cooker. It’s not necessary, but it can bring out a deeper, savory edge.

Want a little heat? Add a pinch of crushed red pepper flakes into the sauce mixture. For even more cheesiness, try a blend of white cheddar and Monterey Jack, or sprinkle freshly grated Parmesan on top before serving.

If you’re not a fan of cream of mushroom, double up on the cream of chicken or swap in cream of celery for a milder base. And for veggie lovers, toss in a handful of spinach or peas during the final 30 minutes.

Keeping It Delicious: Storing and Reheating Leftovers

This creamy chicken spaghetti holds up beautifully for leftovers. Store it in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of milk or chicken broth to loosen up the sauce and keep it silky.

For freezing, portion the cooled spaghetti into freezer-safe containers, leaving some space at the top for expansion. Freeze for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop or microwave until hot and creamy again.

Slow Cooker Creamy Chicken Spaghetti

A velvety and rich chicken spaghetti dish, crafted with ease in a slow cooker—effortless yet packed with comforting, savory depth.

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Prep Time 15 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 15 minutes mins

Ingredients

  

• 1/2 teaspoon black pepper
• 1/4 cup heavy whipping cream
• 1 cup shredded white cheddar cheese
• 3 cloves garlic finely minced
• 10 oz can condensed cream of mushroom soup
• 1/2 teaspoon kosher salt
• 1 medium yellow onion finely chopped
• 1 teaspoon dried basil
• 15 oz can diced tomatoes partially drained (preferably with basil, garlic, and oregano)
• 10 oz can condensed cream of chicken soup
• 1 teaspoon dried oregano
• 1 1/2 pounds boneless skinless chicken breasts, patted dry
• 1 medium bell pepper any variety, diced
• 8 oz dried spaghetti
• Chopped fresh parsley for garnish

Instructions

 

• Place the chicken breasts in the base of a slow cooker insert.
• In a separate bowl, thoroughly mix together the diced onion, bell pepper, minced garlic, diced tomatoes, both condensed soups, dried oregano, basil, kosher salt, and ground black pepper.
• Pour this combined mixture over the chicken in the slow cooker, ensuring the meat is well covered.
• Secure the lid and cook on the LOW setting for 6 to 8 hours. Cooking on HIGH is not recommended and untested for this recipe.
• Roughly 30 to 40 minutes prior to serving, remove the chicken and shred it using two forks or your preferred method. Return the shredded chicken to the slow cooker and mix it in.
• Approximately 20 to 30 minutes before serving time, bring a generously salted pot of water to a rolling boil. Cook the spaghetti noodles according to package instructions, drain them well, then incorporate them into the slow cooker.
• Add the heavy whipping cream and sprinkle in the shredded white cheddar cheese. Stir until evenly distributed. Cover once again and allow it to rest for about 5 minutes to gently heat the cream and melt the cheese.
• Uncover, garnish with freshly chopped parsley, and serve immediately while hot.

This slow cooker chicken chili is creamy, comforting, and packed with flavor. With just a 10-minute prep, it’s the perfect no-fuss, crowd-pleasing meal for busy weeknights or game days.

Slow-cooked to perfection, it brings together tender chicken, hearty beans, and a warm spice blend—all in a rich, tangy tomato base. It’s endlessly customizable and freezer-friendly, too.

What You’ll Need for This Cozy Slow Cooker Chicken Chili

• Boneless, skinless chicken breasts – The star protein, slow-cooked until juicy and tender enough to shred effortlessly.
• Diced tomatoes – Provide the bright, acidic backbone of the chili and enhance the overall richness.
• Tomato sauce – Deepens the base flavor with a velvety, tangy touch that balances the spice.
• Black beans – Offer hearty texture and earthiness, soaking up all the delicious flavors as they cook.
• Corn – A pop of sweetness and contrast that brightens each bite.
• Green bell pepper – Adds a gentle crunch and subtle bitterness to balance the sweetness and spice.
• Yellow onion – Brings a mellow, savory base flavor that builds depth as it slowly cooks.
• Jalapeño – For just the right kick of heat, with an option to adjust for milder palates.
• Cream cheese – The finishing touch, stirred in at the end for creaminess that ties it all together.
• Chicken broth – Enhances all the savory notes while keeping everything perfectly saucy and spoonable.
• Spice blend (chili powder, cumin, oregano, salt) – The flavor foundation—warming, bold, and just a little smoky.

How to Make It Happen: Chicken Chili in the Crockpot

Toss everything into your slow cooker—chicken, veggies, beans, broth, spices—and stir it all together.

Set it on low for 7–8 hours (or high for 3–4), and let time do its magic.

Once the chicken is fall-apart tender, shred it, return it to the pot, and stir in cream cheese until velvety and smooth.

Let it warm through for another 10–15 minutes, then serve hot with your favorite toppings like shredded cheese, cilantro, or sour cream.

Slow Cooker Secrets & Chili Variations Worth Trying

For a smoother blend of cream cheese, bring it to room temp or microwave it briefly before stirring in. This helps it melt evenly into the chili without clumps.

Feel like switching things up? Swap black beans for white or kidney beans, or add sweet potato for a hearty vegetarian twist. Prefer ground meat? Brown ground turkey or beef ahead of time and toss it right in.

The heat is easily adjustable—reduce the chili powder or skip the jalapeño for a milder batch. Or, crank up the spice with more garlic, extra peppers, or a dash of smoked paprika.

Keeping It Fresh: Storing & Freezing Leftover Chicken Chili

This chili keeps like a dream. Store leftovers in an airtight container in the fridge for up to 1 week. Reheat on the stove over medium heat or in the microwave until warmed through.

Freezing? Let the chili cool completely, then portion it into freezer-safe containers. Freeze for up to 3 months. Thaw in the fridge overnight and reheat as usual. Great for meal prep or unexpected dinner guests.

Looking for the full step-by-step breakdown? Scroll to the recipe card below to get all the details and print or save for later!

Slow Cooker Chicken Chili Recipe

A rich and comforting chicken chili made effortlessly in a slow cooker. Brimming with robust spices, tender chicken, and a velvety finish from cream cheese, this dish is ideal for busy days and makes for excellent leftovers. Its versatility makes it a staple for weeknight dinners or gatherings alike.

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Prep Time 10 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 10 minutes mins

Ingredients

  

• 1 cup 240g/ml reduced-sodium chicken broth
• 1 15-ounce/425g can black beans, rinsed and drained
• 2 large boneless skinless chicken breasts approx. 1.5 lbs/680g
• 1 15-ounce/425g can corn, rinsed and drained, or 1 package frozen corn
• 1 jalapeño finely minced with seeds and ribs removed
• 2 teaspoons dried oregano or Italian seasoning blend
• 1 cup 130g finely chopped yellow onion
• 3 garlic cloves minced
• 1 tablespoon ground cumin
• 4 ounces 113g brick-style cream cheese, full-fat or light, at room temperature
• 1 15-ounce/425g can tomato sauce
• 1 large green bell pepper chopped
• 2 14.5-ounce/411g cans petite diced tomatoes, drained
• 1 teaspoon salt
• 2 teaspoons chili powder use 1 teaspoon for a milder version

Instructions

 

• Combine all ingredients except for the cream cheese in a 6-quart or larger slow cooker. Mix thoroughly to incorporate the seasonings and vegetables evenly. Cover and cook on low heat for 7 hours or on high for 3 hours.
• Carefully remove the cooked chicken and place it on a cutting board or plate. Shred the meat using two forks, or cut into bite-sized chunks. Return the chicken to the slow cooker and stir in the cream cheese until it is completely melted and smoothly blended into the chili.
• Cover and let cook for an additional 10–15 minutes to ensure even warmth and texture.
• Serve hot, garnished with fresh cilantro, shredded cheese, or a dollop of sour cream. Ideal accompaniments include cornbread or cornbread muffins. Store any leftovers in an airtight container in the refrigerator for up to one week and reheat on the stovetop or microwave.

Notes

Freezing Instructions: Cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in the fridge or immerse sealed containers in warm water. Reheat on the stove over medium heat for 30 minutes or microwave until fully warmed.

Substitutions & Variations: Homemade tomato sauce can replace canned; ground turkey or beef may be substituted for chicken (brown first); use vegetable or beef broth as needed. Feel free to increase vegetables or use different beans such as kidney or white beans. For a vegetarian twist, omit chicken, add another can of beans, and substitute with 3 cups peeled, diced sweet potato.

Stovetop Alternative: Dice raw chicken and sauté with vegetables and seasonings in olive oil until cooked through. Add the rest of the ingredients (except cream cheese), simmer covered for 30 minutes, then stir in cream cheese and cook uncovered for 5 more minutes.