Crockpot Chicken Spaghetti: Ultimate Comfort Food
This easy crockpot chicken spaghetti is the perfect weeknight dinner - creamy, cheesy, and incredibly simple to prepare. Just set it and forget it for a delicious meal the whole family will love!
Course: Main Course
Cuisine: American
Keyword: Comfort food, crockpot cheesy chicken spaghetti, crockpot chicken spaghetti, easy crockpot chicken spaghetti recipe, family dinner, slow cooker pasta recipe
Servings: 1
Calories: 482kcal
Author: Lisa Hartwell | SpeedyTasty
- 1 medium onion diced
- 1 bell pepper diced (any color)
- 8 ounces mushrooms sliced (optional)
- 2 cans 10.5 oz each cream of chicken soup
- 1 jar 24 oz pasta sauce
- 2 cups chicken broth
- 2 teaspoons garlic powder
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 ounces spaghetti noodles broken in half
- 3 cups shredded cheese cheddar, mozzarella, or a blend, divided
- 1/4 cup fresh parsley chopped (for garnish, optional)
Spray a 6-quart crockpot with non-stick cooking spray.
Place chicken breasts in the bottom of the crockpot.
Add diced onions, bell peppers, and mushrooms (if using) on top of the chicken.
In a bowl, mix together cream of chicken soup, pasta sauce, chicken broth, garlic powder, Italian seasoning, salt, and pepper.
Pour this mixture over the chicken and vegetables.
Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours, until chicken is tender.
Remove chicken from the crockpot and shred with two forks.
Return shredded chicken to the crockpot.
Add the broken spaghetti noodles and stir to combine.
Cover and cook for an additional 30-40 minutes on HIGH, or until pasta is tender.
Stir in 2 cups of shredded cheese until melted.
Top with remaining 1 cup of cheese, cover, and let sit for 5 minutes until cheese melts.
Garnish with fresh parsley before serving (if desired).
For extra creamy chicken spaghetti, add 4 ounces of cream cheese or 2-3 tablespoons of sour cream during the last 15 minutes of cooking.
If you prefer a spicier version, add diced jalapeños or red pepper flakes to taste.
You can use frozen chicken, but add approximately 1-2 hours to the cooking time.
Whole wheat or gluten-free spaghetti can be substituted. Check for doneness as cooking times may vary.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
This recipe freezes well for up to 3 months.
Serving: 1g | Calories: 482kcal | Carbohydrates: 42g | Protein: 38g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 110mg | Sodium: 1280mg | Fiber: 3g | Sugar: 6g