Description
This Creamy Crockpot Chicken Spaghetti is a comforting and easy-to-make casserole that combines tender slow-cooked chicken with a rich, cheesy sauce and perfectly cooked spaghetti. Cooked low and slow in a crockpot, this dish melds flavors beautifully and requires minimal hands-on time, making it perfect for busy weeknights or cozy family dinners.
Ingredients
Scale
Protein
- 2 large boneless, skinless chicken breasts
Vegetables & Canned Goods
- 10 oz can Rotel (diced tomatoes with green chilies)
- 0.5 cup chicken broth
Dairy
- 8 oz cream cheese, cubed
- 2 cups shredded cheddar cheese (divided)
- 10.5 oz can cream of chicken soup
- 10.5 oz can cream of mushroom soup
- 1 tablespoon olive oil or butter
Seasonings
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon paprika (optional)
- Salt and black pepper to taste
Pasta
- 12 oz spaghetti, cooked al dente
Garnish
- Fresh chopped parsley for garnish (optional)
Instructions
- Season the chicken: Place the chicken breasts in the bottom of your crockpot and season generously with salt, black pepper, garlic powder, onion powder, and optional paprika for a subtle kick.
- Add canned ingredients and broth: Layer the Rotel, cream of chicken soup, cream of mushroom soup, and chicken broth over the seasoned chicken in the crockpot.
- Cook the chicken: Cover and cook on low for about 6 hours or on high for 3-4 hours, allowing the flavors to meld and the chicken to become tender.
- Shred the chicken: Remove the chicken breasts from the crockpot and shred them into bite-sized pieces using two forks.
- Add cheeses and combine: Return the shredded chicken to the crockpot, add cubed cream cheese and 1.5 cups of shredded cheddar cheese, then stir well. Cook for an additional 15–20 minutes until the cheeses melt and combine into a creamy sauce.
- Cook the spaghetti: While the sauce is finishing, boil a pot of salted water and cook the spaghetti until al dente, then drain.
- Mix spaghetti with sauce: Add the cooked spaghetti to the crockpot with the creamy chicken mixture and stir until all the pasta is well coated.
- Top with remaining cheddar cheese: Sprinkle the remaining 0.5 cups of cheddar cheese over the top, cover, and let it sit for 5-10 minutes to melt the cheese completely.
- Serve: Spoon out the creamy chicken spaghetti onto plates and garnish with freshly chopped parsley and an extra sprinkle of black pepper, if desired.
Notes
- You can add vegetables like bell peppers or mushrooms for extra flavor and nutrition.
- If you prefer a spicier dish, increase the amount of Rotel or add chili powder.
- For a lower fat version, use reduced-fat cream cheese and cheddar cheese.
- Make sure to cook the spaghetti just until al dente to avoid overcooking when mixed with the sauce.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days, and reheated gently on the stovetop or microwave.
