Description
This comforting CrockPot Chicken Spaghetti combines tender slow-cooked chicken with creamy cheeses, savory soups, and subtly spicy diced tomatoes with green chilies. Perfect for an easy weeknight meal, this dish is cooked low and slow to meld flavors and create a rich, hearty pasta dinner without much hands-on time.
Ingredients
Scale
Chicken and Base
- 2 pounds boneless, skinless chicken breasts
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup chicken broth
- 1 (10 oz) can diced tomatoes with green chilies (Rotel)
Cheese and Pasta
- 12 ounces spaghetti
- 1 (8 oz) package cream cheese, softened
- 2 cups shredded cheddar cheese, divided
- 1 cup milk
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Optional: chopped fresh parsley for garnish
Instructions
- Prepare Slow Cooker Mixture: Place the chicken breasts in the slow cooker. Add the chopped onion, minced garlic, cream of chicken soup, cream of mushroom soup, chicken broth, and diced tomatoes with green chilies. Season with garlic powder, onion powder, salt, and pepper. Stir to combine all ingredients well.
- Cook Chicken: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender enough to shred easily.
- Shred Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and mix gently.
- Cook Spaghetti: In a separate pot, cook the spaghetti according to package directions until al dente. Drain well and add the spaghetti to the slow cooker mixture.
- Add Cheeses and Milk: Stir in the softened cream cheese, milk, and 1 cup of shredded cheddar cheese into the slow cooker. Mix until the cheeses melt and the sauce is creamy and well combined.
- Adjust Seasoning: Taste the mixture and adjust seasoning with additional salt and pepper if needed.
- Melt Remaining Cheese: Sprinkle the remaining 1 cup of shredded cheddar cheese on top. Cover the slow cooker and cook on low for 20-30 minutes more, until the cheese topping is melted and bubbly.
- Serve: Spoon the chicken spaghetti onto plates or bowls. Garnish with chopped fresh parsley if desired, and serve hot for a comforting meal.
Notes
- For extra spice, use diced tomatoes with hot green chilies instead of mild.
- You can substitute cream cheese with Neufchatel for a slightly lower fat option.
- Leftovers store well in the refrigerator for up to 3 days.
- Use gluten-free pasta to make this recipe gluten-free.
- Adding a pinch of crushed red pepper flakes can add a nice heat boost.
