Ultimate Crockpot Chicken Spaghetti Recipe
This Ultimate CrockPot Chicken Spaghetti is a comforting, creamy, and flavorful slow-cooked casserole perfect for effortless weeknight dinners. Tender shredded chicken is simmered in a rich blend of cream of chicken and mushroom soups, diced tomatoes with green chiles, garlic, onion, and Italian seasoning, then mixed with cream cheese and cheddar for a luscious sauce. Tossed with perfectly cooked spaghetti, this hearty dish serves up warm, cheesy goodness with minimal prep and maximum taste.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours on high or 6-8 hours on low plus 30 minutes for cheese melting and spaghetti cooking
- Total Time: 4 hours 15 minutes (high) or 8 hours 15 minutes (low)
- Yield: 6 servings 1x
- Category: Casserole
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Crock Pot Mixture
- 1 can cream of chicken soup
- 2 tsp minced garlic (fresh or from a jar)
- 1 can diced tomatoes with green chiles (Rotel brand recommended)
- 1 can cream of mushroom soup
- 2 tsp Italian seasoning
- 3 boneless, skinless chicken breasts
- 1/2 onion, diced (about 1/2 cup)
Creamy Layer
- 4 oz cream cheese, diced into small cubes
- 2 cups shredded cheddar cheese
For Serving
- 1 lb spaghetti (cooked according to package directions)
Instructions
- Prepare Ingredients: Dice the onion into small, even pieces and measure 2 teaspoons of minced garlic. Cut the cream cheese into small cubes for faster and even melting.
- Combine in Slow Cooker: Place the chicken breasts, diced tomatoes with green chiles, cream of chicken soup, cream of mushroom soup, diced onion, minced garlic, and Italian seasoning into the crockpot. Stir well to coat the chicken evenly with the mixture.
- Cook Chicken: Cover and cook on high for 3-4 hours or on low for 6-8 hours until the chicken is fork-tender and easy to shred.
- Shred Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks or a shredding tool. Return the shredded chicken to the slow cooker and mix it thoroughly with the sauce.
- Add Cheeses: Add the diced cream cheese cubes and shredded cheddar cheese directly into the warm slow cooker. Stir well to combine the cheeses with the sauce, creating a creamy texture.
- Melt Cheeses: Cover and cook on low for another 20-30 minutes, stirring occasionally until the cheeses are fully melted and the sauce is smooth and creamy.
- Cook Spaghetti: While the cheese is melting, bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente, then drain well.
- Combine Pasta and Sauce: Add the cooked and drained spaghetti to the slow cooker. Toss everything together to coat the pasta evenly with the creamy chicken mixture.
- Serve: Serve the chicken spaghetti directly from the crockpot or transfer to serving bowls while warm.
Notes
- Cutting cream cheese into small cubes ensures smooth melting and prevents lumps.
- Cooking the spaghetti al dente is important to avoid over-softening when mixed with the hot sauce.
- Use boneless, skinless chicken breasts for even cooking and shredding.
- If preferred, substitute rotel tomatoes with any diced tomatoes and green chiles combination.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently in the microwave or stovetop.
Keywords: CrockPot chicken spaghetti, creamy chicken casserole, slow cooker pasta recipe, comfort food, cheesy chicken spaghetti
