This Easy Crockpot Chicken Spaghetti is a lifesaver for busy nights! It combines tender chicken, creamy sauce, and spaghetti, all cooked together in one pot for easy cleanup.
I love that I can just throw everything in the crockpot and let it do its magic while I tackle my to-do list. Plus, it’s so tasty that even the pickiest eaters will enjoy it! 🍝
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this recipe as they stay tender. If you have rotisserie chicken on hand, you can use that too. Just add it halfway through the cooking time to warm it up.
Soups: Cream of mushroom and cream of chicken soups give this dish its creamy texture. If you’re looking to skip dairy or eat vegan, use canned coconut milk for a similar consistency and flavor.
Cream Cheese: This adds richness, but you can swap it with Greek yogurt for a lighter option. Just stir it in at the end to avoid curdling.
Spaghetti: Uncooked spaghetti is convenient, but if you prefer, any pasta shape will work. Just adjust the cooking time according to the pasta type.
Cheese: Cheddar and mozzarella blend beautifully here. Feel free to use any cheese you love or have on hand, like Monterey Jack or even a vegan cheese for a dairy-free option.
How Do I Get My Chicken Perfectly Shredded?
Shredding the chicken might seem tricky, but it’s quite simple! After cooking, use two forks to pull the chicken apart. This works best when the chicken is hot and tender. If it feels tough, let it rest for a few minutes before shredding.
- Once the chicken is cooked, remove it from the crockpot and let it cool slightly.
- Use two forks—hold one fork steady while pulling apart the meat with the other fork.
- Return the shredded chicken to the crockpot and mix it with the sauce.
This technique ensures your chicken is perfectly shredded and blends nicely with the other ingredients for a delicious meal!
Easy Crockpot Chicken Spaghetti
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10.5 oz) can cream of chicken soup
- 1 cup chicken broth
- 1 (8 oz) package cream cheese, softened and cut into chunks
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (optional)
- 2 teaspoons chili powder (optional)
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 oz uncooked spaghetti pasta (broken in half)
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- Fresh parsley or cilantro for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and then you can let the crockpot do the work! Cook on low for 4-6 hours or on high for 2-3 hours. After that, you’ll need around 30-45 minutes to cook the spaghetti, so total time comes to about 5-7 hours (depending on your cooking setting).
Step-by-Step Instructions:
1. Prepare Your Ingredients
Start by gathering all your ingredients so you have everything ready to go. This will make your cooking process smooth and easy!
2. Layer in the Chicken
Place the chicken breasts at the bottom of your crockpot. This will be the foundation of your delicious spaghetti dish.
3. Add the Sauces and Seasoning
Pour the cream of mushroom soup and cream of chicken soup over the chicken. Then add the chicken broth, followed by the cream cheese chunks, diced onion, minced garlic, and bell pepper if you’re using it.
Sprinkle the chili powder, paprika, salt, and black pepper on top to give it that extra flavor!
4. Cook It Up
Cover your crockpot and set it to low for 4-6 hours or high for 2-3 hours. Let it cook until the chicken is fully cooked and tender.
5. Shred the Chicken
Once cooked, remove the chicken breasts carefully. Use two forks to shred the meat; it should come apart easily. Return the shredded chicken back into the crockpot and mix it well with the sauce.
6. Add the Spaghetti
Break the uncooked spaghetti in half and add it to the crockpot. Stir gently to mix it with the chicken and sauce, ensuring the pasta gets nestled in.
Cover and continue to cook on low for about 30-45 minutes. Stir occasionally to keep the spaghetti from sticking.
7. Melt the Cheese
When the spaghetti is cooked through, stir in the shredded cheddar and mozzarella cheese. Mix until everything is melted and creamy.
8. Serve and Enjoy!
Dish out this comforting meal hot and garnish with fresh parsley or cilantro for a pop of color and flavor. Enjoy your Easy Crockpot Chicken Spaghetti!
This recipe is not only delicious but also makes for great leftovers, so consider making a double batch for even more easy meals throughout the week!
FAQ for Easy Crockpot Chicken Spaghetti
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts! Just make sure to cook it on high for about 4 hours instead of low for 6-8 hours, as frozen chicken takes longer to cook. Ensure it reaches an internal temperature of 165°F (75°C) before serving.
What Can I Substitute for Cream Cheese?
If you want a lighter option or need a dairy-free substitute, you can use Greek yogurt instead of cream cheese. Stir it in at the end of cooking to avoid curdling. Another option is to use a non-dairy cream cheese alternative!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until warmed throughout. You may need to add a splash of chicken broth or water to keep it creamy when reheating.
Can I Add Vegetables to This Dish?
Absolutely! You can add any vegetables you like, such as spinach, zucchini, or mushrooms. Just chop them and add them along with the other ingredients at the beginning to let them cook down and blend in with the flavors.
