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
Scale
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.
