Description
This Easy CrockPot Chicken Spaghetti is a creamy, cheesy, and comforting dish that’s perfect for busy weeknights. With tender shredded chicken, spaghetti, and a rich sauce made with cream soups, tomatoes, and plenty of cheese, it’s a family favorite made simple in the slow cooker.
Ingredients
Scale
- 3 chicken breasts
- 1 can (10 oz) diced tomatoes with green chiles, not drained
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- ½ onion, diced
- 2 teaspoons minced garlic
- 2 teaspoons Italian seasoning
- 4 oz cream cheese, diced
- 2 cups shredded cheddar cheese
- 1 package spaghetti (16 oz)
Instructions
- Place the chicken breasts in the bottom of the CrockPot.
- Add the diced tomatoes with green chiles (with liquid), cream of chicken soup, cream of mushroom soup, diced onion, minced garlic, and Italian seasoning.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
- Remove the chicken, shred it with two forks, then return it to the CrockPot.
- Add the diced cream cheese and stir until melted into the sauce.
- Meanwhile, cook the spaghetti according to package directions, then drain.
- Add the cooked spaghetti to the CrockPot and mix well to coat in the creamy sauce.
- Stir in 1½ cups of shredded cheddar cheese, then sprinkle the remaining ½ cup on top. Cover for 5 minutes until melted.
- Serve warm, garnished with fresh parsley if desired.
Notes
- You can substitute rotisserie chicken to save time—just stir it in after the sauce is ready.
- Try using Velveeta or Monterey Jack cheese for a creamier or milder flavor.
- This dish makes great leftovers—store in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 480
- Sugar: 6g
- Sodium: 870mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 95mg
Keywords: crockpot chicken spaghetti, slow cooker chicken pasta, creamy chicken spaghetti, easy family dinner, chicken pasta recipe