Easy CrockPot Chicken Spaghetti Recipe
This Easy CrockPot Chicken Spaghetti is a comforting and delicious slow cooker meal perfect for busy weeknights. Tender shredded chicken is combined with creamy soups, tomatoes with green chilies, and melted cheese, all tossed with cooked spaghetti for a hearty, satisfying dish with minimal effort required.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours on LOW or 2-3 hours on HIGH
- Total Time: 4 hours 15 minutes to 6 hours 15 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Chicken and Sauce
- 2 lbs boneless, skinless chicken breasts or thighs
- 2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
- 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
- 1 (10 ounce) can diced tomatoes and green chilies, undrained (like Ro-Tel)
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (optional, adjust to taste)
Pasta and Cheese
- 1 (16 ounce) package spaghetti, uncooked
- 1.5 cups shredded cheddar cheese (or Monterey Jack, or a blend)
Optional Toppings
- Chopped fresh parsley
- Extra shredded cheese
- A dollop of sour cream
Instructions
- Prepare the slow cooker base: Place the boneless, skinless chicken breasts or thighs into the bottom of your slow cooker (6-quart or larger recommended). Evenly pour the two cans of undiluted cream of mushroom soup and the one can of undiluted cream of chicken soup over the chicken.
- Add tomatoes, broth, and seasonings: Add the can of diced tomatoes and green chilies including the liquid. Pour in the chicken broth. Sprinkle the garlic powder, onion powder, black pepper, and salt (if using) over the ingredients. Stir gently to combine the base ingredients evenly.
- Cook the chicken: Cover the slow cooker and cook on LOW for 4-6 hours or on HIGH for 2-3 hours until the chicken is fully cooked and easily shreds with two forks. Timing depends on your slow cooker and chicken piece sizes.
- Shred the chicken: Remove the cooked chicken from the slow cooker and place it on a cutting board or in a bowl. Using two forks, shred the chicken into bite-sized pieces.
- Cook the spaghetti: While shredding the chicken or just before adding it back, cook the 16-ounce spaghetti according to package instructions in a large pot of salted boiling water. Drain well and return to the pot.
- Combine chicken and cheese sauce: Return the shredded chicken to the slow cooker with the sauce. Stir thoroughly to coat the chicken in the sauce. Add the shredded cheddar cheese and stir until mostly melted and incorporated.
- Mix pasta and serve: Add the drained cooked spaghetti directly into the slow cooker and gently stir to combine it with the creamy chicken mixture. Serve hot, garnished with chopped fresh parsley, extra shredded cheese, or a dollop of sour cream if desired.
Notes
- Store leftovers in airtight containers in the refrigerator for up to 3-4 days.
- Freeze portions for up to 2-3 months for longer storage.
- Reheat gently on the stovetop or microwave, adding a splash of milk or broth if needed to loosen the sauce.
- Adjust seasoning to taste, especially salt, depending on canned soup sodium levels.
Keywords: CrockPot chicken spaghetti, slow cooker chicken spaghetti, easy chicken spaghetti recipe, creamy chicken pasta, weeknight dinner, comfort food
Find it online: https://reemcook.com/easy-crockpot-chicken-spaghetti-recipe/
