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crockpot chicken spaghetti

A creamy, cheesy crockpot chicken spaghetti that combines tender chicken, perfectly cooked pasta, and a velvety cheese sauce, making it a family favorite and perfect for busy weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 8 servings servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts
  • 1 pound spaghetti pasta (uncooked)
  • 2 cans cream of chicken soup (10.5 oz each)
  • 1 can diced tomatoes with green chilies (10 oz)
  • 2 cups chicken broth
  • 2 cups shredded cheddar cheese
  • 8 oz cream cheese (softened)
  • 1 medium diced onio
  • 1 medium diced bell pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste

Method
 

  1. Place chicken breasts in the bottom of the slow cooker and season with salt, pepper, garlic powder, and onion powder.
  2. Add diced onion and bell pepper on top of the chicken.
  3. Pour cream of chicken soup over everything, followed by the diced tomatoes with green chilies.
  4. Add chicken broth to create enough liquid for cooking.
  5. Cover and cook on low for 4-5 hours or high for 2-3 hours until chicken reaches 165°F and shreds easily.
  6. Remove chicken, shred it, and return it to the crockpot.
  7. Break uncooked spaghetti in half and nestle it into the liquid, ensuring it is submerged.
  8. Cover and cook on high for an additional 30-45 minutes, stirring occasionally.
  9. Stir in softened cream cheese until melted and incorporated, then add shredded cheddar cheese and stir until creamy.
  10. Let sit for 5 minutes before serving.

Notes

Use chicken thighs for extra moisture. Substitute pasta types as desired. For a dairy-free version, use dairy-free cream cheese and nutritional yeast.