Crockpot Chicken Spaghetti
This Crockpot Chicken Spaghetti delivers everything you want in a comfort food recipe without the fuss. It's incredibly versatile, allowing for the use of leftover chicken, rotisserie chicken, or raw chicken cooked right in the slow cooker. The creamy, cheesy sauce coats every strand of spaghetti perfectly, creating a satisfying comfort food experience. Perfect for family dinners, potluck gatherings, or meal prep for the week ahead.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 12 oz spaghetti pasta
- 8 oz cream cheese, softened
- 1 can (10.75 oz) condensed cream of mushroom soup
- 2 cups chicken broth
- 2 cups shredded cheddar cheese, divided
- 1 can (14.5 oz) diced tomatoes, drained
- 1 medium yellow onion, diced
- 1 medium bell pepper, diced
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
Instructions
- Season your chicken breasts with salt, pepper, garlic powder, and Italian seasoning. Place them in the bottom of your 6-quart slow cooker.
- Add the diced onion, bell pepper, and drained tomatoes over the chicken. Pour the chicken broth evenly over everything.
- Cover and cook on low for 4-5 hours until the chicken shreds easily with a fork. Remove the chicken, shred it completely, then return it to the crockpot.
- Meanwhile, cook your spaghetti according to package directions until al dente. Drain well and set aside.
- Stir the softened cream cheese and cream of mushroom soup into the crockpot until smooth and well combined.
- Add the cooked spaghetti and 1½ cups of shredded cheddar cheese. Gently fold everything together until the pasta is well coated with the creamy sauce.
- Top with the remaining ½ cup of cheese, cover, and cook on low for an additional 30 minutes until the cheese melts and everything is heated through.
Notes
For best results, cook pasta separately and slightly underdone. Always soften cream cheese beforehand to avoid lumps. Use low-sodium chicken broth for better flavor control. If sauce is too thick, add a splash of milk or broth; if too thin, mix cornstarch with cold water and stir in during the last 15 minutes.