Creamy Crockpot Chicken Spaghetti
Tender shredded chicken, spaghetti noodles, cream cheese, and melted cheddar come together in a rich, creamy sauce for an easy slow cooker dinner the whole family will enjoy.
Ingredients
- 2 pounds boneless skinless chicken breasts
- 2 10.5-ounce cans condensed cream of chicken soup
- 1 10-ounce can diced tomatoes with green chiles, undrained
- ½ cup low-sodium chicken broth
- 1 small yellow onion finely diced (about ¾ cup)
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ¼ teaspoon ground black pepper
- 8 ounces cream cheese softened and cubed
- 2 cups shredded sharp cheddar cheese divided
- 12 ounces dry spaghetti noodles
- 2 tablespoons chopped fresh parsley optional
Instructions
- Spray the inside of a six-quart slow cooker with nonstick cooking spray. Place the chicken breasts in the bottom and season with Italian seasoning, smoked paprika, and black pepper.
- In a mixing bowl, combine the condensed soup, diced tomatoes with their juices, chicken broth, diced onion, and minced garlic. Pour over the chicken.
- Cover and cook on LOW for four to five hours or HIGH for two to three hours, until the chicken reaches 165°F.
- Remove the chicken and shred it with two forks. Leave the cooking liquid in the crockpot.
- Add the softened cream cheese to the warm sauce. Cover and cook on LOW for 10 to 15 minutes, then stir until smooth. Mix in 1½ cups of cheddar cheese.
- Meanwhile, cook the spaghetti in salted boiling water according to package directions until al dente. Reserve one cup of pasta water, then drain.
- Return the shredded chicken to the crockpot. Add the cooked spaghetti and toss until coated. Thin the sauce with a little reserved pasta water if needed.
- Sprinkle the remaining ½ cup of cheddar over the spaghetti. Cover for five minutes until melted. Garnish with parsley and serve.
Notes
- Always thaw frozen chicken before slow cooking.
- Use freshly shredded cheddar cheese for a smoother sauce.
- Cook the spaghetti separately to prevent mushy noodles.
- Add a splash of chicken broth or pasta water if the sauce becomes too thick.
- Store leftovers in the refrigerator for up to four days.
- Use freshly shredded cheddar cheese for a smoother sauce.
- Cook the spaghetti separately to prevent mushy noodles.
- Add a splash of chicken broth or pasta water if the sauce becomes too thick.
- Store leftovers in the refrigerator for up to four days.