This Easy Crockpot Chicken Spaghetti is a win for busy nights! Just toss chicken, noodles, sauce, and spices into the slow cooker, and let it do all the work with little fuss.
Key Ingredients & Substitutions
Chicken Breasts: I love using boneless, skinless chicken breasts for their ease in shredding. If you’re pressed for time, rotisserie chicken works just as well—just toss it in at the end to warm it up!
Soups: Cream of mushroom and cream of chicken are key for creaminess. If you prefer a dairy-free option, look for coconut milk-based soups or make your own cream substitute with vegetable broth and a bit of cornstarch.
Pasta: Standard spaghetti is great, but I often use whole wheat or gluten-free pasta based on my diet. Don’t worry about cooking it first; it’ll soak up the delicious sauce while cooking in the crockpot!
Cheese: I use a mix of cheddar and mozzarella because it melts beautifully. For a lighter version, consider skim cheese or nutritional yeast for a cheesy flavor without the calories.
How Do I Ensure My Spaghetti Is Perfectly Cooked?
The key to perfectly cooked spaghetti in this dish is timing and moisture. Since we’re cooking it in a slow cooker, you want to add the spaghetti toward the end.
- After shredding the chicken, toss in the broken spaghetti. Stir gently to combine.
- Cover and check in 30 minutes; the noodles should be tender but not mushy. If they need more time, check every 10 minutes.
Adding the cheese in the last few minutes creates that delightful melt and adds richness to every bite!
Easy Crockpot Chicken Spaghetti
Ingredients You’ll Need:
- 2 large boneless, skinless chicken breasts
- 1 medium onion, finely chopped
- 1 bell pepper (any color), chopped
- 3 cloves garlic, minced
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10.5 oz) can cream of chicken soup
- 1 (14 oz) can diced tomatoes, drained
- 2 cups chicken broth
- 8 oz spaghetti pasta (broken into halves)
- 2 cups shredded cheddar cheese (or a blend of cheddar and mozzarella)
- Salt and pepper to taste
- 1 tsp smoked paprika (optional)
- 1 tsp Italian seasoning (optional)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time. Then, you’ll let the crockpot do its magic for 6 to 7 hours on low or 3 to 4 hours on high. Plus, with an extra 30 to 45 minutes for the spaghetti to cook, you’re looking at around 7.5 hours total. Perfect for a busy day!
Step-by-Step Instructions:
1. Setting Up the Base:
Start by placing the chicken breasts at the bottom of your crockpot. This helps keep them moist as they cook!
2. Add the Veggies:
On top of the chicken, add in the chopped onion, bell pepper, and minced garlic. The flavors will blend beautifully as it cooks.
3. Prepare the Soupy Mixture:
In a medium bowl, mix together the cream of mushroom soup, cream of chicken soup, drained diced tomatoes, chicken broth, smoked paprika, Italian seasoning, and some salt and pepper. This will create the tasty sauce that will soak into everything.
4. Pour and Cook:
Pour that delicious soup mixture over the chicken and veggies. Cover the crockpot, and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is cooked through and tender.
5. Shred the Chicken:
Once the chicken is done, carefully remove it from the crockpot and use two forks to shred it into bite-sized pieces. This is where the magic happens!
6. Add the Spaghetti:
Return the shredded chicken to the crockpot, and toss in the broken spaghetti. Give it a gentle stir to combine everything well.
7. Final Cooking:
Cover the crockpot again and cook on high for another 30 to 45 minutes, or until the spaghetti is tender. Be sure to check it occasionally!
8. Cheese It Up:
Stir in 1½ cups of the shredded cheese and let it melt into the mixture for that rich, creamy texture. Sprinkle the remaining cheese on top and cook for 5 more minutes until melted and bubbly.
9. Serve and Enjoy!
Garnish with fresh parsley, and your creamy, cheesy, and comforting Crockpot Chicken Spaghetti is ready to serve hot. Enjoy this delicious meal that’s perfect for busy nights!
FAQ About Easy Crockpot Chicken Spaghetti
Can I Use Frozen Chicken Breasts?
Yes, you can! Just increase the cooking time by about an hour for the chicken to fully cook through. Make sure to check the internal temperature to ensure it reaches 165°F (75°C).
Can I Substitute the Pasta for a Different Type?
Absolutely! You can use any pasta you like, such as whole wheat or gluten-free options. Just remember to break it into smaller pieces if it’s a long pasta, and follow the cooking instructions the same way.
What Can I Do If I Have Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop, adding a splash of broth or water if it seems too thick!
How Can I Customize the Flavors in This Recipe?
Feel free to add your favorite veggies, such as spinach or mushrooms, or spice it up with red pepper flakes or jalapeños! You can also try different cheese blends for a unique flavor.
