Description
A cozy and creamy crockpot chicken spaghetti that combines chicken, creamy soups, and cheeses for a comforting, easy dinner perfect for busy weeknights.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 (10 ounce) can Rotel diced tomatoes with green chilies, undrained
- 1 cup low-sodium chicken broth
- 1/2 cup milk (whole or 2%)
- 1/2 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (or to taste)
- 12 ounces spaghetti, broken into thirds
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese (or Colby Jack)
- 1/4 cup fresh parsley, chopped (for garnish)
- Optional: hot sauce or red pepper flakes
Instructions
- Prepare your slow cooker by spraying it with cooking oil or lining it with a slow cooker liner.
- Layer the chicken breasts flat on the bottom of the prepared slow cooker.
- In a medium bowl, stir together the cream of chicken and cream of mushroom soups until smooth.
- Add the undrained Rotel tomatoes to the soup mixture and stir to combine.
- Pour the chicken broth and milk into the mixture and stir until smooth.
- Add the diced onion, minced garlic, and seasonings to the sauce and mix well.
- Pour the sauce over the chicken breasts in the slow cooker, ensuring they are well coated.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours until chicken is fork-tender.
- Shred the chicken and return it to the slow cooker, mixing it into the sauce.
- Add the broken spaghetti to the slow cooker, pressing it down into the sauce.
- Cook on HIGH for another 30–45 minutes until the spaghetti is tender, stirring halfway through.
- Stir in the shredded cheeses until melted and combined.
- Taste and adjust seasonings as needed, then garnish with parsley before serving.
Notes
For richer flavor, serve with garlic bread and a crisp green salad. This dish keeps well in the refrigerator for 3–4 days or can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Keywords: crockpot, chicken spaghetti, easy dinner, creamy pasta, comfort food