slow cooker chicken spaghetti recipe

Written BySheba G Updated On
slow cooker chicken spaghetti recipe
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The Best slow cooker chicken spaghetti recipe

I love this slow cooker chicken spaghetti recipe because it is one of those meals that makes dinner time so easy. You just toss everything in the slow cooker and let it work its magic while you go about your day. My kids absolutely love it and ask for it all the time. It is creamy, comforting, and packed with tender chicken and spaghetti. I also feel good serving it because it has protein from the chicken and you can sneak in some veggies like bell peppers or mushrooms. It is perfect for busy weeknights or when you have company coming over and want something hearty without a lot of fuss.

Slow Cooker Chicken Spaghetti

Slow Cooker Chicken Spaghetti

4.8 from 547 votes

A creamy and comforting chicken spaghetti made right in your slow cooker. This dish is simple to prepare and perfect for family dinners.

Prep Time15 mins
Cook Time4 hours
Resting Time0 mins
Total Time4 hours 15 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

1.5 lbs boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder

For the Sauce

1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of chicken soup
1 cup chicken broth
1/2 cup milk
1 cup shredded cheddar cheese
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 can (14.5 oz) diced tomatoes, undrained

For the Pasta

8 oz spaghetti, broken in half

For Topping

1/2 cup shredded cheddar cheese
2 tbsp chopped fresh parsley

👨‍🍳Directions

1Season the chicken breasts with salt, pepper, and garlic powder. Place them in the bottom of the slow cooker.
2In a mixing bowl, combine the cream of mushroom soup, cream of chicken soup, chicken broth, milk, 1 cup cheddar cheese, onion, bell pepper, and diced tomatoes. Stir until well mixed.
3Pour the sauce mixture over the chicken in the slow cooker. Cover and cook on low for 4 hours or on high for 2 hours, until the chicken is cooked through and tender.
4About 30 minutes before serving, remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
5Add the broken spaghetti to the slow cooker, pushing it down into the sauce. Cover and cook on high for 20-30 minutes, stirring once halfway through, until the spaghetti is tender.
6Sprinkle the remaining 1/2 cup cheddar cheese and parsley over the top. Let it sit for 5 minutes to melt the cheese, then serve.

🔧Equipment

Slow cooker (6 quart)
Mixing bowl
Cutting board
Knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 85mg🧂Sodium: 950mg🌾Total Carbs: 40g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 32g

📝Notes

For a lighter version, you can use low sodium soups and reduced fat cheese. Add a pinch of red pepper flakes for a little heat.

Watch Video Of How Slow Cooker Chicken Spaghetti Works

This slow cooker chicken spaghetti is always a good idea for any occasion, from a busy weeknight to a family gathering. It is a crowd pleaser that everyone enjoys, and the best part is how little effort it takes to make. I hope your family loves it as much as mine does.

❓ Frequently Asked Questions About Slow Cooker Chicken Spaghetti

1. Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken breasts, but you will need to add about 30-60 minutes to the cooking time. Make sure the chicken reaches an internal temperature of 165°F before shredding.

2. Can I substitute the spaghetti with another pasta?

Absolutely. You can use any long pasta like linguine or fettuccine, or even short pasta like penne or rotini. Just adjust the cooking time as needed for the pasta to become tender.

3. How can I make this recipe dairy free?

Use dairy free cream soups (or make your own with dairy free milk and flour), substitute the milk with unsweetened almond or oat milk, and use a dairy free shredded cheese. The texture may be slightly different but it will still be tasty.

4. Can I add vegetables to this dish?

Yes, you can add vegetables like sliced mushrooms, zucchini, or spinach. Add mushrooms and zucchini at the beginning with the sauce. Add spinach during the last 10 minutes of cooking so it wilts but doesn’t get mushy.

5. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of milk to bring back the creamy texture.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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