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Crockpot Chicken Spaghetti: A Comforting and Convenient Meal

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A rich, creamy, and flavorful Crockpot Chicken Spaghetti made with tender shredded chicken, a cheesy tomato-based sauce, and perfectly cooked spaghetti. This easy slow cooker recipe is perfect for busy nights and delivers a comforting meal with minimal effort.

Ingredients

  • 2 boneless, skinless chicken breasts (or thighs)
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 4 oz cream cheese, cubed
  • 1 cup shredded cheddar cheese
  • 8 oz spaghetti

Instructions

  • Prepare the Base: Add chicken, diced tomatoes, soups, onion, garlic, and Italian seasoning to the slow cooker. Stir to combine.
  • Slow Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender.
  • Shred the Chicken: Remove the chicken, shred with forks, and return it to the slow cooker.
  • Add Cheeses: Stir in cream cheese and shredded cheddar cheese. Mix until fully melted.
  • Cook Spaghetti: Cook spaghetti separately according to package instructions. Drain.
  • Combine & Serve: Add spaghetti to the slow cooker, stirring well to coat with sauce. Serve hot!

Notes

  • Vegetables: Add bell peppers, mushrooms, or spinach for extra nutrients.
  • Spice Level: Use mild or hot diced tomatoes with green chilies for heat control.
  • Cheese Options: Swap cheddar for mozzarella, Monterey Jack, or Parmesan.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for 2 months.