If you’re craving a meal that feels like a warm hug in a bowl, look no further than this CrockPot Chicken Spaghetti Recipe. It brings together tender, slow-cooked chicken with creamy soups, a gentle kick of Rotel tomatoes, and perfectly cooked spaghetti for a comforting, cheesy, and wildly delicious dinner that’s as easy to make as it is satisfying. Whether you’ve had a long day or you’re cooking for a family gathering, this dish is bound to become a cherished staple in your recipe collection.
Ingredients You’ll Need
The beauty of this CrockPot Chicken Spaghetti Recipe lies in its straightforward, well-balanced ingredients. Each component plays a vital role, from the creamy soups that make the sauce luscious, to the fresh veggies that add a pop of flavor and texture, plus the cheese that brings everything together with ooey-gooey goodness.
- Chicken breasts: Tender, boneless, and skinless for easy shredding after slow cooking.
- Cream of chicken soup: Provides a rich, creamy base for the sauce.
- Cream of mushroom soup: Adds depth and earthiness to balance the flavors.
- Rotel tomatoes with green chilies: Introduces a mild kick and vibrant color.
- Chicken broth: Keeps everything juicy and enhances the savory notes.
- Onion and bell pepper: Fresh diced vegetables that deliver a slight crunch and sweetness.
- Garlic cloves: Minced for aromatic warmth and savory depth.
- Seasoned salt, black pepper, garlic powder, onion powder: A flavorful blend of spices that seasons every bite perfectly.
- Cheddar cheese: Divided to melt into the sauce and create a golden cheesy topping.
- Spaghetti noodles: The comforting pasta backbone of the dish.
- Olive oil: A little drizzle to keep cooked noodles from sticking.
- Fresh parsley: Optional for a pop of green and fresh flavor as garnish.
How to Make CrockPot Chicken Spaghetti Recipe
Step 1: Layer the Chicken
Start by placing the boneless, skinless chicken breasts at the bottom of your CrockPot. This simple base sets the stage for all the flavors to meld beautifully while the chicken cooks slowly to tender perfection.
Step 2: Mix the Creamy Sauce
In a mixing bowl, combine the cream of chicken soup, cream of mushroom soup, Rotel tomatoes with green chilies, and chicken broth. Stir this creamy, flavorful mix thoroughly then pour it directly over the chicken. This sauce is where that signature rich flavor begins to build.
Step 3: Add the Fresh Veggies and Seasonings
Next, toss in the diced onion, bell pepper, and minced garlic. Sprinkle seasoned salt, black pepper, garlic powder, and onion powder evenly over the top. Give everything a gentle stir to ensure those wonderful seasonings spread throughout for a balanced boost of flavor.
Step 4: Slow Cook for Tenderness
Cover with the CrockPot lid and set it to low for 6-8 hours, or high for 3-4 hours. The long, slow cooking not only guarantees juicy, fall-apart chicken but also lets the sauce and spices infuse perfectly.
Step 5: Shred the Chicken
Once your chicken is mouthwateringly tender, remove it from the CrockPot and shred it using two forks. Then return the shredded chicken to the pot, stirring it into the creamy sauce to soak up all those delicious flavors.
Step 6: Prepare the Spaghetti Noodles
Cook the spaghetti noodles according to the package instructions until just al dente. Drain well and toss with a bit of olive oil to keep them from sticking — this little step ensures each strand stays separate and perfect.
Step 7: Combine and Melt
Add the cooked spaghetti noodles into the CrockPot and stir in 1 cup of shredded cheddar cheese. Stir gently but thoroughly so the cheese melts seamlessly into the creamy, saucy mixture, creating a luscious texture.
Step 8: Cheese It Up
Top the spaghetti with the remaining cup of shredded cheddar cheese, cover, and let it cook for another 10 to 15 minutes. This step melts the cheese just right, giving you that irresistible bubbling, golden masterpiece.
Step 9: Ready to Serve
Once the cheese is perfectly melted, your CrockPot Chicken Spaghetti Recipe is ready to enjoy. For an inviting final touch, sprinkle with chopped fresh parsley if you like a hint of green freshness.
How to Serve CrockPot Chicken Spaghetti Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a delightful contrast in color and a burst of herbaceous freshness that brightens each cheesy, savory bite. You can also try thinly sliced green onions or a dash of paprika for a touch of extra flair.
Side Dishes
Pair this hearty dish with a crisp green salad dressed with a light vinaigrette for balance, or some buttery garlic bread that lets you scoop up every bit of the creamy sauce. Roasted vegetables also complement the dish’s rich flavors beautifully.
Creative Ways to Present
For a fun presentation, serve the CrockPot Chicken Spaghetti Recipe in individual ramekins topped with extra cheese and parsley. Or, for a casual family-style meal, keep it cozy in the slow cooker on the table so everyone can help themselves to this comforting classic.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen overnight, making your next meal just as delightful as the first.
Freezing
This recipe freezes wonderfully. Portion it into freezer-safe containers and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator before reheating gently.
Reheating
To reheat, warm leftovers on the stovetop over low heat, stirring frequently to prevent sticking and to melt the cheese back to its luscious state. Alternatively, microwave in short intervals, stirring in between, until heated through.
FAQs
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts in the CrockPot. Just increase the cooking time slightly to ensure the chicken is cooked through and reaches a safe internal temperature.
Is it necessary to cook the spaghetti separately?
Cooking the spaghetti separately ensures it cooks evenly without becoming mushy in the CrockPot. Tossing it with olive oil after cooking also prevents it from sticking together.
Can I substitute the cream soups with homemade versions?
Absolutely! Homemade cream soups can be used for a fresher flavor or if you want to control ingredients. Just keep similar consistency to maintain the creamy sauce texture.
What can I add if I want a spicier version?
To spice things up, add more diced jalapeños or a dash of cayenne pepper. You can also top with crushed red pepper flakes at serving for extra heat.
How can I make this recipe dairy-free?
Swap out the cheddar cheese for a dairy-free cheese alternative and use coconut milk-based cream soups or homemade dairy-free cream soups to keep the creamy texture without dairy.
Final Thoughts
This CrockPot Chicken Spaghetti Recipe is such a cozy, satisfying dish that effortlessly combines comfort and flavor. It’s perfect for busy days, family dinners, or anytime you want a fuss-free meal that feels special. Dive in and savor every cheesy, creamy bite—you just might find your new favorite weeknight dinner.
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CrockPot Chicken Spaghetti Recipe
- Prep Time: 15 minutes
- Cook Time: 6-8 hours low or 3-4 hours high
- Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American Southern
Description
This CrockPot Chicken Spaghetti is a comforting, creamy, and cheesy one-pot meal perfect for busy days. Tender chicken breasts are slow-cooked with savory soups, spices, and vegetables, then combined with al dente spaghetti and melted cheddar cheese for a hearty and flavorful dish that’s both easy to prepare and family-friendly.
Ingredients
Chicken and Sauce
- 2 boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10 oz) Rotel tomatoes with green chilies
- 1 cup chicken broth
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon seasoned salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
Pasta and Cheese
- 8 oz spaghetti noodles
- 2 tablespoons olive oil
- 2 cups shredded cheddar cheese, divided
Garnish
- Chopped fresh parsley (optional)
Instructions
- Place Chicken in CrockPot: Begin by placing the chicken breasts at the bottom of your CrockPot to create the base of the dish.
- Mix Sauces and Liquids: In a medium bowl, combine the cream of chicken soup, cream of mushroom soup, Rotel tomatoes with green chilies, and chicken broth. Stir until fully blended.
- Add Vegetables and Seasonings: Pour the soup mixture over the chicken in the CrockPot. Add the diced onion, diced bell pepper, and minced garlic. Sprinkle the seasoned salt, black pepper, garlic powder, and onion powder evenly. Gently stir to combine all ingredients.
- Cook Chicken: Cover the CrockPot with its lid and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is fully cooked and tender enough to shred.
- Shred Chicken: Remove the chicken breasts from the CrockPot and shred them with two forks, then return the shredded chicken back into the CrockPot and stir to mix well.
- Prepare Spaghetti: While the chicken cooks, boil spaghetti noodles according to package directions until al dente. Drain and toss the noodles with olive oil to prevent them from sticking.
- Add Spaghetti and Cheese: Stir the cooked spaghetti noodles into the CrockPot along with 1 cup of shredded cheddar cheese. Mix well until the cheese melts into the sauce.
- Top with Remaining Cheese and Heat: Sprinkle the remaining 1 cup of shredded cheddar cheese on top of the spaghetti mixture, cover the CrockPot, and let cook for an additional 10-15 minutes until the cheese fully melts and becomes bubbly.
- Serve: Once the cheese has melted, scoop the chicken spaghetti onto plates and garnish with chopped fresh parsley if desired. Serve hot for a delicious meal.
Notes
- You can substitute cream of chicken and mushroom soups with homemade white sauce for a healthier option.
- Adjust spices according to your taste preferences for more or less heat.
- Use gluten-free spaghetti noodles to make the dish gluten-free.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the microwave or on the stovetop.
- For added veggies, consider adding diced zucchini or corn during step 3.
