Crock Pot Chicken Spaghetti Recipe
The Crock Pot Chicken Spaghetti Recipe is the most comforting weeknight dinner recipe that's prepped from start to finish in just 20 minutes. Delicious any time of the year, it's a meal that's guaranteed to be a family favorite and may even end up on your meal prep rotation.
Servings: 8 servings
Calories: 463kcal
Ingredients
- 1 can condensed cream of chicken soup regular or low-sodium
- 1 can condensed cream of mushroom soup regular or low-sodium
- 10 ounce can Rotel (diced tomatoes and green chilies)
- 1 cup chicken broth or water
- 1 teaspoon seasoning salt or salt and black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley flakes
- 1 teaspoon smoked paprika
- 1 ½-2 pounds boneless skinless chicken breasts or thighs
- 1 small onion chopped, optional
- 1 green bell pepper chopped, optional
- 8 ounces shredded Colby jack cheese
- 4 ounces cream cheese cubed, regular or reduced-fat
- 12 ounces spaghetti
Instructions
- To a Crockpot, add both cans of soup, Rotel, broth, and seasonings. Mix until combined well.
- Place chicken into the mixture, covering with the sauce. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Inside the Crockpot, shred the chicken using two forks.
- Fold the shredded cheese and cream cheese into the mixture. Cover and cook on high for 10 minutes.
- While the cheese is melting, cook spaghetti in a pot of salted water per package directions and drain.
- Stir the mixture well, until the cream cheese is evenly dispersed and no lumps appear.
- Fold the drained spaghetti in the Crockpot mixture.
- Serve and garnish with parsley or parmesan cheese, if desired.
Video
Notes
Storage
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- Fridge: Storage any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for a few minutes until warmed through.
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- Freezer: You can freeze the leftovers as well. Just be sure to keep the noodles separate from the sauce. Boil fresh noodles when ready to serve.
Tips
- Make homemade soup. We have the best homemade cream of mushroom soup recipe that we keep in the freezer at all times for recipes like this. Give it a try! You can also make homemade cream of chicken soup by following these steps:
- Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy. (This recipe makes the equivalent of 1 10.5 ounce can.)
- Boil the pasta separately. Yes, you can actually cook pasta in the slow cooker, but we recommend for this recipe just to make the pasta separately and stir to coat in the finished sauce. You have much more control over the pasta cooking time this way.
- Add the cream cheese and shredded cheese last to the sauce. They get stirred in right before the sauce is finished cooking. Why? This prevents the cheese from clumping together and ensures it's perfectly melty.
- Cook on low for 6 to 7 hours or high for 3 to 4 hours. This makes the chicken moist and tender, plus easy to shred.
- Too Thick - No Problem. Some pasta varieties have more starch and can thicken the sauce more. If this happens, you can simply add more chicken broth or water in ¼ cup increments to your desired texture.
Nutrition
Calories: 463kcal | Carbohydrates: 41g | Protein: 35g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 1265mg | Potassium: 632mg | Fiber: 2g | Sugar: 3g | Vitamin A: 620IU | Vitamin C: 4mg | Calcium: 250mg | Iron: 2mg
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