Slow Cooker Chicken Spaghetti

Chicken spaghetti lifted from a slow cooker.

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Slow Cooker Chicken Spaghetti cooks chicken in a velvety sauce that coats every strand of spaghetti. The perfect cooking method for busy days when you need a hearty meal but don't have time for a mess!

Prep Time10

Cook Time4 30

Total Time4 40

Course: Dinner

Cuisine: American

Servings: 2 cup servings

Calories: 759kcal

Author: Jennifer Fishkind

Ingredients

1½ pound boneless skinless chicken breasts
1 tablespoon minced garlic
1½ teaspoon kosher salt
1 teaspoon fresh cracked black pepper
1 teaspoon onion powder
1 teaspoon italian seasoning
21 ounces 2 cans undiluted cream of chicken soup
10 ounces diced tomatoes and green chiles I used the Rotel brand
2 cups freshly shredded colby jack cheese
4 ounces softened and cubed cream cheese
16 ounces package spaghetti
1 teaspoon fresh chopped parsley optional garnish

Instructions

Spray a 6-7 quart slow cooker with nonstick cooking spray, or line with a slow cooker disposable liner.
Lay the chicken breasts in a single layer in the bottom of the slow cooker.
Evenly sprinkle the minced garlic, kosher salt, pepper, onion powder and italian seasoning over the chicken breast.
In a small bowl, whisk together the 2 cans of undiluted soup and the can of diced tomatoes and green chiles with liquid.
Spoon the soup mixture over the seasoned chicken. Place the lid on the slow cooker and cook on high for 4 hours, or low for 6.
After the 4 hour, or the 6 hour cooking time, check that the chicken is completely cooked. Remove the chicken to a plate or bowl. Use 2 forks to shred the chicken breast.
Add the shredded colby jack cheese and cubed softened cream cheese. Replace the lid and cook on high for another 30 minutes. Remove the lid and check the cheese is fully melted, before stirring the cheeses and sauce together.
While the cheese is melting in the slow cooker, cook the 16 ounces of spaghetti, according to package directions. Drain the spaghetti and rinse with cold water. (This will stop the cooking process and help ensure the noodles do not become mushy)
Add in the shredded chicken and cooked spaghetti, and stir to combine and to completely coat the noodles. Serve while hot.

Notes

Storage :

To Store: Store any leftovers in an airtight container in the fridge for up to 4 days.
To Freeze: You can freeze the chicken spaghetti in a freezer safe container for up to 2 months. Allow the chicken spaghetti to thaw overnight in the refrigerator before reheating and serving.
To Reheat: Thawed chicken spaghetti can be reheated on the stovetop, stirring often, until heated through. You can also reheat it in the oven in a 9x13 sprayed baking dish for 15 to 20 minutes or in the microwave until heated through.

Tips :

It is very important to cook the spaghetti as directed on the package instructions and not to over cook the noodles. Draining the noodles will also stop the cooking process and prevent them from becoming mushy.
if you want a spicier version of this crock pot chicken spaghetti, you can use hot diced tomatoes and green chilies or add ¼ to ½ teaspoon of chili powder or red pepper flakes to the sauce.
Sprinkle some fresh chopped parsley or chopped cilantro over your crockpot chicken spaghetti for additional flavor.
Feel free to add extra veggies to your crockpot. Corn, peas, broccoli, and carrots, and bell pepper would all be delicious in this dish. It's a great way to boost the nutrients and make this a complete slow cooker dinner.

Nutrition