Enjoy a leisurely dinner with a plate full of Crock Pot Chicken Spaghetti goodness! This easy meal will have everyone going for seconds. I have a soft spot for recipes that are as uncomplicated as they are delicious.
And let me tell you, this one checks both boxes. With a fast prep time and a slow cooker doing all the heavy lifting, this recipe is perfect for busy weekday dinners.
Chicken slow cooks for hours, and then sharp cheddar cheese and spaghetti noodles are mixed in for a creamy chicken dinner that is pure comfort food. Whether you’re a culinary pro or a kitchen newbie, this Crock Pot Chicken Spaghetti is also bound to be a hit in your household.
In this post, I’ll walk you through each step of this simple yet delicious dish. From the simple ingredients you’ll need to the step-by-step directions and tips and tricks.
Looking for more slow cooker recipes? Try slow cooker beef tips, slow cooker creamed corn, or slow cooker buffalo chicken chili.
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🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Boneless chicken breasts: The boneless part is important – who has time to pick out bones when you’ve got a hungry family breathing down your neck? Boneless chicken thighs work, too.
- Diced tomatoes with green chilies
- Cream of chicken soup: Or substitute cream of mushroom soup or celery soup.
- Onion
- Garlic
- Onion powder
- Paprika
- Salt
- Pepper
- Cheddar cheese
- Sour cream
- Spaghetti
🥣How to Make Crock Pot Chicken Spaghetti
- Toss your chicken, seasonings, onion, cream of chicken soup, diced tomatoes with green chilies, and garlic into an 8-quart slow cooker. Stir, then let it cook on low for around 4-5 hours.
- Once your chicken is cooked, it’s time to shred it. You can do this right in the slow cooker; there is no need to dirty another dish. While you’re at it, start boiling your spaghetti noodles following the package directions.
- Stir your shredded cheese and sour cream into the slow cooker.
- Finally, add your cooked spaghetti to the slow cooker and stir again.
🍴Serving Up Your Crock Pot Chicken Spaghetti
You’ve followed my foolproof recipe for Crock Pot Chicken Spaghetti, and your kitchen smells heavenly. Now it’s time for the best part: serving it up. Sprinkle the dish with parsley or red pepper flakes for added color.
Cheesy Chicken Spaghetti can be a meal in itself, but if you’re looking to jazz things up a bit, a simple green salad, roasted vegetables, or a slice of garlic bread can be a great sidekick. The salad’s crunch or the bread’s warmth can complement the creamy, hearty spaghetti.
💭How to Store
Leftovers are a busy parent’s best friend. And this Chicken Spaghetti recipe? It’s the gift that keeps on giving. To store it, wait until it cools to room temperature (food safety first, remember?).
Then, transfer it to an airtight container. The fridge will do just fine if you plan to have it within the week. But if you’re thinking ahead, it freezes beautifully, too. Just use it within three months to maintain that fresh, home-cooked flavor.
Pop it in the microwave or warm it up on the stove when reheating. Add a few splashes of chicken stock to keep it creamy, and dinner is served again!
⭐Tips
Be sure to check out the step by step instructions
- Boneless, skinless chicken breasts work best for this recipe. They cook evenly and are easy to shred, which is a plus when you’re in a hurry.
- I like to use sharp cheddar in this recipe. But mozzarella cheese or Velveeta works, too.
- To prevent your pasta from becoming a mushy mess, cook it al dente before adding it to the crock pot.
📝FAQ
You bet! While I’m partial to spaghetti (it’s in the name, after all), you can switch it out for other pasta types. Penne, rigatoni, rotini – they all work great. Just remember to adjust cooking times accordingly.
If you plan to make this ahead of time, I recommend cooking it to the point where the chicken shreds, then cooling and refrigerating. Continue heating it up the next day and add the cheese, sour cream, and spaghetti.
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Crock Pot Chicken Spaghetti Recipe
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 can diced tomatoes with green chilies 10 ounces
- 2 cans cream of chicken soup
- 1/2 cup onion diced
- 2 tablespoons garlic minced
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups cheddar cheese
- 1/4 cup sour cream
- 1 pound spaghetti
Instructions
- Add the chicken, seasonings, onion, cream of chicken soup, diced tomatoes with green chilies, and garlic to an 8-quart slow cooker and stir. Cook on low for 4-5 hours or until the chicken is cooked.1 pound boneless skinless chicken breasts, 1 can diced tomatoes with green chilies, 2 cans cream of chicken soup, 1/2 cup onion, 2 tablespoons garlic, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon salt, 1 teaspoon pepper
- When ready, slice or shred the chicken and return it to the slow cooker.
- Start boiling the noodles following the package directions to cook it al dente.1 pound spaghetti
- Stir the shredded cheese and sour cream into the chicken mixture.2 cups cheddar cheese, 1/4 cup sour cream
- Add the cooked spaghetti to the slow cooker and stir.
Notes
- Store in an airtight container for 3-4 days in the fridge.
- You can shred a block of cheese or use already bagged shredded cheese.
- You can cook on high for 3 hours.
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Nutrition Information
Nutrition facts are estimates.
This was delightful! I don’t eat meat, so substituted fake chicken and fake cream of chicken soup, and it was perfect. Since I wasn’t actually cooking the “chicken”, I only cooked for a couple of hours, and then it was ready. Can’t wait for tomorrow’s leftovers!