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Close up of the creamy cheesy chicken spaghetti inside a white slow cooker.
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Slow Cooker Chicken Spaghetti

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.
Course Dinner
Cuisine American
Keyword slow cooker chicken spaghetti
Prep Time 15 minutes
Cook Time 6 hours 10 minutes
Total Time 6 hours 25 minutes
Servings 8
Author Jessica - Together as Family

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

Cheese : A white cheese such as white cheddar cheese, Monterey Jack cheese, pepper jack, or even Colby jack would work in this recipe. If you don't love the nutty taste of parmesan cheese (or just don't want to buy it) replace it with additional shredded white cheddar cheese - or whatever kind you are using. 
Chicken : If the chicken breasts are smaller then use 3 of them. 
Chicken Broth : I prefer using full salt but you can use the reduced sodium version if that's what you prefer. Use chicken broth, chicken stock, chicken bone broth, or water + chicken bouillon. I love using chicken bone broth.