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Slow Cooker Chicken Spaghetti is creamy, cheesy, and full of comforting flavor. Tender spaghetti noodles are tossed with juicy shredded chicken, a rich cream sauce, and melted cheese for a hearty dinner that practically makes itself in the slow cooker.
For a one pan, casserole version of this recipe be sure and also make my Cheesy Chicken Spaghetti Casserole.
Slow Cooker Chicken Spaghetti Recipe
This crockpot chicken spaghetti recipe is a creamy, cheesy dish that the whole family will love. The best part, is that it basically cooks itself in the slow cooker with some easy and simple ingredients.
Cheesy chicken spaghetti is a dump and go, set-it-and-forget-it meal that’s perfect for family dinners, especially when you need something that’s ready to eat at the end of the day.
Creamy crock pot chicken spaghetti The chicken is so tender, the sauce is rich and creamy with two types of cheese, and the pasta brings it all together.
Simple Ingredients Needed
- Boneless, Skinless Chicken Breasts : You will need two large chicken breasts, or if they’re smaller you can use three small chicken breasts in this recipe.
- Condensed Cream of Chicken Soup : Cream of mushroom soup is a good substitute or another variation of condensed cream soup will also work. Or you could use two different kinds in the recipe.
- Chicken Broth : Chicken broth, chicken stock, chicken bone broth, water + chicken bouillon, and the lower-sodium options for each can all be used in this easy crockpot dinner recipe. I prefer the flavor of full salted chicken bone broth when I make it.
- Heavy Cream
- Green Bell Pepper : Take the seeds out and dice it into small pieces.
- Petite Diced Tomatoes : Drain the juice from the can before adding them into the slow cooker.
- Italian Seasoning, Garlic Powder, Onion Powder : These are the simple dried seasonings that are needed.
- Kosher Salt & Black Pepper
- Spaghetti Noodles : You can use spaghetti noodles or thin spaghetti noodles.
- Shredded White Cheddar Cheese
- Parmesan Cheese
How To Make Easy Crockpot Chicken Spaghetti (Printable Recipe Card)
Spray the insert of your slow cooker with nonstick cooking spray. Place the chicken breasts in the slow cooker.
Dump the cream of chicken soup over top the chicken and spread it out with a spatula.
Pour in the chicken broth and heavy cream, add the bell peppers, and dump the petite diced tomatoes evenly over top. Finish by sprinkling the Italian seasoning, garlic powder, onion powder, salt & pepper over top.
Cover with the lid and cook on LOW heat for 5-6 hours or until the chicken reaches the safe internal temperature of 165 degrees F.
When the slow cooker time is done, bring a large pot of salted water to a boil over high heat. Cook the spaghetti noodles according to the package directions (cook to al dente or softer, deepening on your preference). When done, drain the pasta in a colander and set aside.
Remove the chicken from the slow cooker and use two forks to shred it, and then add it back into the slow cooker along with the cooked and drained spaghetti noodles, and the shredded cheeses.
Stir everything together well until creamy, mixed well, and the cheese is melted. Cover with the lid again and let it cook for an additional 10-15 minutes to allow the sauce to thicken slightly and everything to warm through.
Serve warm from the slow cooker, and enjoy!
How To Store Leftovers
Store any leftovers in an airtight container, in the refrigerator, for up to 3 days. Let the pasta cool slightly before sealing to prevent condensation from thinning the sauce.
Warm leftovers gently in a saucepan over medium-low heat, adding a splash of milk or broth to loosen the sauce if it thickened to much in the fridge. You can also reheat individual portions in the microwave in 30-seconds bursts until hot and creamy again.
Recipe Tips For Success
- Make sure the canned diced tomatoes are drained well before adding them into the slow cooker, this will keep the sauce rich and creamy and not watery. No need to drain the tomatoes in a strainer, just use the lid of the can to drain the excess juice.
- We cook the spaghetti noodles separately to prevent the noodles from becoming mushy inside the slow cooker. The texture of the noodles are much better when cooked separately.
- Letting everything rest for a few minutes before serving helps the sauce thick and cling to the pasta and chicken.
- I prefer the flavor of this dish when using full salted chicken broth, chicken stock, or chicken bone broth. If you have dietary needs or preferences, you can use the lower-sodium version of broth if wanted.
- Do not substitute the heavy cream. The dish needs the thickness and creaminess to ensure you get a creamy sauce, rather than a watery and thinner sauce.
- Spaghetti noodles, linguine, or fettuccine all work well in this recipe.
More Spaghetti Recipes
You’ll Love These Slow Cooker Chicken Recipes
- Slow Cooker Chicken and Rice
- Easy Slow Cooker Chicken Pot Pie Recipe
- Slow Cooker Fiesta Chicken Tacos
- Slow Cooker Sweet Garlic Chicken
- Slow Cooker Hawaiian Pineapple Chicken
- Slow Cooker Zesty BBQ Chicken
- Slow Cooker Creamy Italian Chicken
Slow Cooker Chicken Spaghetti
Ingredients
- 2 large boneless, skinless chicken breasts
- 2 cans (10.5 oz each) condensed cream of chicken soup
- 1 cup chicken broth
- 1 cup heavy cream
- 1 green bell pepper seeded & diced
- 1 can (14.5 oz) petite diced tomatoes drained
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 box (16 oz) spaghetti noodles
- 1 cup shredded white cheddar cheese (or monterey jack cheese)
- 1/2 cup freshly shredded parmesan cheese
Instructions
- Spray the insert of your slow cooker with nonstick cooking spray. Place the chicken breasts in the slow cooker.2 large boneless, skinless chicken breasts
- Dump the cream of chicken soup over top the chicken and spread it out with a spatula.2 cans (10.5 oz each) condensed cream of chicken soup
- Pour in the chicken broth and heavy cream, add the bell peppers, and dump the petite diced tomatoes evenly over top. Finish by sprinkling the Italian seasoning, garlic powder, onion powder, salt & pepper over top.1 cup chicken broth, 1 cup heavy cream, 1 green bell pepper, 1 can (14.5 oz) petite diced tomatoes, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon kosher salt, ½ teaspoon black pepper
- Cover with the lid and cook on LOW heat for 5-6 hours or until the chicken reaches the safe internal temperature of 165℉.
- When the slow cooker time is done, bring a large pot of salted water to a boil over high heat. Cook the spaghetti noodles according to the package directions. When done, drain the pasta in a colander (but do not rinse it) and set it aside. *Cook the noodles to al dente or softer depending on preferece. My family prefers softer so I cook the noodles for longer.1 box (16 oz) spaghetti noodles
- Remove the chicken from the slow cooker and use two forks to shred it, and then add it back into the slow cooker along with the cooked and drained spaghetti noodles, and the shredded cheeses.1 cup shredded white cheddar cheese, 1/2 cup freshly shredded parmesan cheese
- Stir everything together well until creamy, mixed well, and the cheese is melted. Cover with the lid again and let it cook for an additional 10-15 minutes to allow the sauce to thicken slightly and everything to warm through.
- Serve warm from the slow cooker, and enjoy!
Notes
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