Description
Crock Pot Chicken Spaghetti: Creamy, savory, and easy to make with chicken, spaghetti, cheese, and tomatoes. Perfect comfort food for a crowd.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts
- 8 ounces (225g) spaghetti, broken into thirds
- 1 can (10.5 oz/298g) cream of chicken soup
- 1 can (10 oz/283g) diced tomatoes with green chilies, undrained
- 1 medium bell pepper, diced (about 1 cup/150g)
- 1 medium onion, finely chopped (about 1 cup/160g)
- 2 cups (8 oz/225g) shredded cheddar cheese, divided
- 1 cup (240ml) chicken broth
- 2 teaspoons Italian seasoning
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter
Instructions
- Step 1: Prepare the chicken and base Place the chicken breasts in the bottom of a 6-quart slow cooker. In a medium bowl, mix together the cream of chicken soup, diced tomatoes with green chilies, chicken broth, Italian seasoning, salt, and pepper. Whisk until well combined, then pour this mixture over the chicken. Add the diced bell peppers, onions, and minced garlic, distributing them evenly throughout the liquid.
- Step 2: Set your cooking time Cover the slow cooker and cook on LOW for 5-6 hours or on HIGH for 3-4 hours, until the chicken is tender enough to shred easily with two forks. The chicken should reach an internal temperature of 165°F (74°C) to ensure it’s fully cooked.
- Step 3: Shred the chicken About 45 minutes before serving, remove the chicken from the slow cooker and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. The meat should pull apart effortlessly—a sign it’s perfectly cooked! Return the shredded chicken to the slow cooker and stir to combine with the sauce.
- Step 4: Cook the pasta Break the dry spaghetti into thirds (this makes it easier to stir and serve later) and add it to the slow cooker, pushing it down to submerge in the liquid. Add the butter, which will help prevent the pasta from sticking together. Cover and cook for an additional 30-40 minutes on HIGH, stirring halfway through, until the pasta is tender but still has a slight bite.
- Step 5: Add cheese and serve Once the pasta is cooked to al dente, stir in 1 cup of the shredded cheddar cheese until fully incorporated into the sauce. Sprinkle the remaining cup of cheese over the top, cover, and cook for another 5-10 minutes until melted. Give your Crock Pot Chicken Spaghetti one final stir before serving, making sure the creamy sauce evenly coats all the spaghetti and chicken. Garnish with fresh parsley if desired for a pop of color!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate (estimated to be around 1.5 cups)
- Calories: 396 calories per serving
- Sugar: 3 grams
- Sodium: 836 mg
- Fat: 21 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 9 grams
- Trans Fat: 0 grams
- Carbohydrates: 22 grams
- Fiber: 2 grams
- Protein: 31 grams
- Cholesterol: 102 mg