This Easy Crockpot Chicken Spaghetti is a lifesaver for busy weeknights! Just toss chicken, spaghetti, sauce, and cheese in the slow cooker, and let it do its magic while you relax.
I love how simple it is—I can set it and forget it! Plus, the creamy, cheesy goodness makes it a favorite at my dinner table. It’s comfort food without the fuss! 🍝
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are recommended for their ease of shredding and mild flavor. You can also use thighs for more richness or even cooked rotisserie chicken if you’re short on time.
Cream Soups: The cream of mushroom and cream of chicken soups create a luscious base. If you want to go lighter or avoid dairy, try creamy coconut milk or a homemade white sauce. You can also use nondairy alternatives.
Diced Tomatoes: Canned diced tomatoes add moisture and flavor. Look for low-sodium versions if you’re watching your salt intake. Fire-roasted tomatoes give a nice smoky taste, and you can also use fresh diced tomatoes in season.
Spaghetti: Regular spaghetti works great, but you can also use other pasta types like penne or gluten-free pasta. Just adjust the cooking time based on the pasta type you select.
How Do I Cook Spaghetti Perfectly in a Crockpot?
Cooking spaghetti in a crockpot is a bit different than boiling it traditionally. After the chicken is cooked and shredded, you’ll add the uncooked spaghetti directly to the pot. This allows the pasta to absorb all those delicious flavors!
- Break the spaghetti into shorter pieces so they fit better. Stir well to ensure all pasta is covered in sauce.
- Cook on high for an additional 30-45 minutes. Stir occasionally to prevent it from sticking together.
Make sure to check the pasta a few minutes before the time is up; you want it cooked just right—soft but not mushy! If it’s dry, you can add a splash more chicken broth to help.
Easy Crockpot Chicken Spaghetti
Ingredients You Will Need:
- 2 lbs boneless, skinless chicken breasts
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10.5 oz) can cream of chicken soup
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- 1 cup chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp chili powder (optional, for mild heat)
- 1 tsp dried basil or Italian seasoning
- Salt and pepper, to taste
- 8 oz spaghetti pasta (uncooked)
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- Fresh parsley or green onions for garnish (optional)
Time Estimate:
This delicious meal takes about 15 minutes to prep, plus 4-6 hours of slow cooking on low or 2-3 hours on high. You’ll also need about 30-45 additional minutes to cook the spaghetti after adding it. So, it’s incredibly convenient for busy weeknights!
Step-by-Step Instructions:
1. Prepare the Base:
In your crockpot, start by placing the chicken breasts as the base layer. This will prevent them from drying out as they cook.
2. Add Your Creamy Ingredients:
Next, add the cream of mushroom soup, cream of chicken soup, undrained diced tomatoes, tomato sauce, and chicken broth. Then toss in the chopped onion, minced garlic, chili powder (if you like a bit of heat), dried basil, and season with salt and pepper. Stir everything gently to combine so that the chicken is coated with all those delicious flavors.
3. Start Slow Cooking:
Cover your crockpot and cook on low for about 4-6 hours or on high for 2-3 hours. You want the chicken to be fully cooked and tender to the touch.
4. Shred the Chicken:
Once the chicken is cooked, take it out of the crockpot and shred it using two forks. It should come apart easily. Return the shredded chicken back into the crockpot with the sauce.
5. Add the Spaghetti:
Now, break the uncooked spaghetti into halves or thirds and add it to the pot. Stir well to combine everything, ensuring the spaghetti is well-coated in the sauce.
6. Cook the Pasta:
Cover the crockpot again and cook on high for an additional 30-45 minutes. Stir occasionally to prevent the spaghetti from sticking together and ensure it cooks evenly.
7. Stir in the Cheese:
Once the spaghetti is cooked, add in 1 cup of cheddar cheese and the mozzarella cheese. Stir until everything is melted and creamy.
8. Taste and Finalize:
Give it a taste and adjust the seasoning if needed—add more salt, pepper, or herbs to your liking.
9. Serve and Enjoy:
Dish out the creamy chicken spaghetti onto plates and garnish with fresh parsley or green onions if you’d like. Enjoy your hearty meal that’s perfect for those busy weeknights!
Bon appétit!
FAQ
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts, but you’ll need to adjust the cooking time. Cook on low for 6-8 hours or on high for about 3-4 hours. Ensure the chicken is fully cooked to an internal temperature of 165°F (75°C) before shredding.
What Can I Substitute for Cream Soups?
If you want a lighter option or need to avoid cream soups, you can use homemade white sauce made from butter, flour, and milk. Alternatively, a can of coconut milk or a dairy-free cream soup can work just as well!
How Long Will Leftovers Last?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat on the stovetop or in the microwave, adding a splash of chicken broth if it feels dry.
Can I Make This Recipe in Advance?
Absolutely! You can prepare all the ingredients the night before and store them in the fridge. Just add them to the crockpot in the morning, and you’ll have a delicious dinner waiting for you when you get home!
