This creamy chicken spaghetti is a convenient slow cooker meal perfect for busy weeknights. It combines tender shredded chicken with a rich cheesy sauce and al dente pasta for a comforting family dinner.
List of ingredients
- 3 Chicken Breasts – boneless and skinless for easy shredding.
- 1 can (10 oz) diced tomatoes with green chiles – do not drain the liquid.
- 1 can cream of chicken soup – provides a thick, savory base.
- 1 can cream of mushroom soup – adds depth and richness to the sauce.
- 1/2 Onion – finely diced to blend into the sauce.
- 2 tsp Minced Garlic – fresh or jarred for aromatic flavor.
- 2 tsp Italian Seasoning – a blend of dried herbs for classic taste.
- 4 oz cream cheese – diced into small cubes for faster melting.
- 2 cups Shredded cheddar cheese – use a sharp variety for better flavor.
- 1 package (16 oz) Spaghetti – cooked separately to maintain texture.
step-by-step instructions
- Combine Base Ingredients: Place the 3 chicken breasts, undrained diced tomatoes with green chiles, cream of chicken soup, cream of mushroom soup, diced onion, minced garlic, and Italian seasoning into the crock pot.
- Slow Cook: Cover the pot and cook on high for 3 to 4 hours, or on low for 6 to 8 hours.
- Shred Chicken: Remove the cooked chicken breasts from the pot, shred them using two forks or a mixer, and then return the shredded meat to the crock pot.
- Melt Cheeses: Stir in the diced cream cheese and shredded cheddar cheese. Cover and cook on low for another 20 to 30 minutes until the cheese is completely melted and smooth.
- Prepare Pasta: While the cheese is melting, boil the spaghetti in a separate pot according to package directions until it reaches an al dente texture.
- Final Mix: Stir the cooked spaghetti noodles directly into the slow cooker chicken mixture and serve immediately.
Preparation and Cooking Tips
Use a Stand Mixer to Shred Chicken
To save time and effort, place the cooked chicken breasts in a stand mixer bowl with the paddle attachment. Mix on low speed for about a minute to achieve perfectly shredded chicken quickly. This method is much faster than using forks.
Adjust Times for Frozen Chicken
If you are using frozen chicken breasts, increase the cooking time by about one to two hours on low. Ensure the chicken reaches a safe internal temperature of 165 degrees Fahrenheit before shredding. Thawed chicken will cook faster and more consistently.
Grease the Crock Pot Liner
Lightly spray the inside of your slow cooker with a non-stick cooking spray before adding ingredients. This makes the cleanup process significantly easier. It prevents the cream-based soups from sticking to the sides during the long cook time.
Cook Pasta in a Separate Pot
Cooking the spaghetti separately prevents the noodles from becoming mushy or overcooked. Pasta cooked inside a slow cooker often absorbs too much liquid and loses its structure. Boiling it on the stove ensures a perfect al dente bite.
Ingredient Substitutions and Alternatives
Swap Chicken Breasts for Thighs
Use boneless, skinless chicken thighs instead of breasts for a more moist and flavorful result. Thighs are more forgiving during long slow cooking periods and are less likely to dry out. The shredded texture remains similar to breasts.
Use Different Pasta Shapes
If you do not have spaghetti, you can use penne, rotini, or bow-tie pasta. These shapes are excellent for capturing the thick cheese sauce in their ridges and holes. Just ensure you cook them separately as directed.
Try Alternative Cheeses
Substitute the cheddar cheese with Monterey Jack, Colby, or mozzarella for a different flavor profile. Velveeta can also be used for an extra creamy, smooth consistency. Stick to cheeses that melt well to avoid clumps in the sauce.
Add Fresh Bell Peppers
Dice a red or green bell pepper and add it to the crock pot along with the onions. This adds a pop of color and a subtle sweetness to the dish. Peppers blend well with the Italian seasoning and green chiles.
Replace Diced Tomatoes with Green Chiles
If you cannot find diced tomatoes with chiles, use a can of Rotel or plain diced tomatoes. If using plain tomatoes, add a small pinch of cayenne pepper or diced jalapeños to mimic the heat. This maintains the acidity needed to balance the cream.
Substitute Pasta with Rice
For a different twist, serve the chicken mixture over cooked white rice or brown rice. If you are following a low-carb diet, cauliflower rice is a great alternative. Simply stir the cooked rice into the cheese mixture at the end.
Serving Suggestions
Pair with a Fresh Garden Salad
A crisp garden salad with a light vinaigrette balances the richness of the cheesy sauce. Use mixed greens, cucumbers, and cherry tomatoes for a refreshing contrast. The acidity in the dressing cuts through the creaminess of the pasta.
Add Roasted Green Beans
Roasted green beans provide a healthy, savory side dish that complements the chicken spaghetti. Toss them in olive oil and salt, then roast at 400 degrees Fahrenheit for 15 minutes. The charred edges add a nice texture to the meal.
Serve with Steamed Broccoli
Steamed broccoli is a quick vegetable addition that can be prepared in the microwave. Its mild flavor pairs well with the cheddar and mushroom components of the sauce. You can serve it on the side or stir it directly into the pasta.
Accompany with Warm Dinner Rolls
Serve the dish with homemade or bakery dinner rolls to scoop up the extra sauce. Buttered garlic bread is another excellent choice that echoes the garlic in the recipe. This makes the meal feel more substantial and satisfying.
Storage and Reheating Guidelines
Refrigerate in Airtight Containers
Place any leftover chicken spaghetti in a sealed airtight container. Store it in the refrigerator for up to 4 to 5 days. Keep the container tightly closed to prevent the pasta from drying out.
Reheat Using Microwave Intervals
When reheating, use the microwave and heat the pasta in 30-second intervals. Stir the mixture between each interval to ensure the cheese melts evenly. Add a splash of milk or water if the sauce has thickened too much.
Freeze Uncooked Ingredients
You can prepare this as a freezer meal by placing all ingredients except the pasta in a freezer-safe bag. Freeze the bag flat for easy storage. When ready to eat, thaw the bag in the fridge overnight before cooking in the crock pot.
Store Cooked Portions for Freezing
If freezing cooked spaghetti, divide the meal into individual portions in freezer-safe containers. These will stay good for approximately 3 months. Thaw completely in the refrigerator before reheating in the oven or microwave.
Adjusting Sauce Consistency
Thicken the Sauce with Extra Cheese
If the sauce seems too thin after adding the cheese, stir in an additional half-cup of shredded cheddar. Let it cook on low for another 10 minutes. The extra fats and proteins in the cheese will naturally thicken the base.
Thin the Sauce with Broth or Milk
If the sauce becomes too thick or sticky, stir in two to four tablespoons of chicken broth or milk. This loosens the texture without diluting the flavor too much. Do this slowly until you reach your desired consistency.
Reduce Liquid for Concentrated Flavor
For a more intense flavor, leave the crock pot lid slightly ajar during the last 30 minutes of cooking. This allows some of the moisture to evaporate. Be careful not to overdo this, or the sauce may become too dry.
Use a Cornstarch Slurry for Quick Thickening
Mix one teaspoon of cornstarch with one tablespoon of cold water to create a slurry. Stir this into the bubbling sauce during the final melting phase. This provides an instant thicken without changing the flavor profile.
Common Troubleshooting and FAQs
Why is my sauce too thin?
A thin sauce often happens if the chicken released too much moisture or if the soup was extra watery. Stir in more shredded cheese or let the mixture cook without the lid for a short period to reduce the liquid.
Can I cook the pasta in the slow cooker?
While possible, it is not recommended because the noodles often become overcooked and gummy. Cooking them separately on the stove ensures the texture is perfect. Stir them in at the very end for the best results.
How do I keep the chicken from drying out?
Use the low heat setting for 6 to 8 hours rather than the high setting. The lower temperature breaks down the connective tissues more slowly. This results in a more tender and juicy shredded chicken.
What if I don’t have cream of mushroom soup?
You can replace the cream of mushroom soup with an extra can of cream of chicken soup. Alternatively, use a generic cream of celery soup. Both will provide the necessary creaminess and thickness for the sauce.
Can I use a different type of onion?
Yes, red onion or shallots can be used instead of white or yellow onion. Red onions add a slight sweetness, while shallots provide a more refined, mild garlic-like flavor. Dice them finely so they integrate into the sauce.
Is it possible to make this in an Instant Pot?
Yes, you can use a pressure cooker for the chicken and soup base. Cook on high pressure for about 15 minutes and then naturally release the pressure. Follow the same steps for adding the cheese and mixing in the pasta.
Print
Creamy Slow Cooker Chicken Spaghetti
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
- Diet: General
Description
Crock Pot Cheesy Chicken Spaghetti Recipe is a creamy and delicious twist on traditional spaghetti. It is so easy to prepare and a tasty dinner idea.
Ingredients
- 3 Chicken Breasts
- 1 can diced tomatoes with green chiles (10 oz.) not drained
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1/2 Onion (Diced)
- 2 tsp Minced Garlic
- 2 tsp Italian Seasoning
- 4 oz cream cheese (diced)
- 2 cups Shredded cheddar cheese
- 1 pkg Spaghetti (16 oz.)
Instructions
- Step 1: Add 3 chicken breasts, 1 can diced tomatoes with green chiles (10 oz.) not drained, 1 can cream of chicken soup, 1 can cream of mushroom soup, ½ onion diced, 2 teaspoons minced garlic, and 2 teaspoons Italian seasoning to the crock pot.
- Step 2: Cover and cook on high for 3-4 hours or on low for 6-8 hours.
- Step 3: Remove the chicken, shred it and return it back to a crock pot.
- Step 4: Stir in 4 ounces cream cheese (diced) and 2 cups shredded cheddar cheese until well combined. Cover and cook on low for 20–30 minutes until the cheese is fully melted and incorporated into the sauce.
- Step 5: While the cheese is melting, cook 1 package spaghetti (16 oz.) according to the package directions until al dente.
- Step 6: Stir spaghetti noodles into the crock pot mixture.
- Step 7: Serve and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 720 kcal
- Sugar: 5 g
- Sodium: 1149 mg
- Fat: 27 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.01 g
- Carbohydrates: 68 g
- Fiber: 4 g
- Protein: 48 g
- Cholesterol: 135 mg