Description
This creamy crockpot chicken spaghetti is a comforting and easy-to-make meal perfect for busy weeknights. Tender chicken breasts slow-cooked with a blend of creamy soups, diced tomatoes with green chilies, and flavorful spices, combined with melted cream cheese and cheddar, create a rich and satisfying sauce. Tossed with al dente spaghetti noodles, this one-pot slow cooker dinner is both kid-friendly and delicious.
Ingredients
Scale
Chicken and Sauce
- 1.5 pounds 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 diced tomatoes with green chilies (undrained)
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
Cheeses
- 8 ounces cream cheese (cubed)
- 2 cups shredded cheddar cheese
Pasta and Garnish
- 12 ounces uncooked spaghetti noodles (broken in half)
- Salt to taste
- Chopped parsley for garnish (optional)
Instructions
- Prepare the Slow Cooker Base: Place the chicken breasts in the bottom of the crockpot. Add the cream of chicken soup, cream of mushroom soup, Rotel diced tomatoes with green chilies (undrained), chicken broth, garlic powder, onion powder, smoked paprika, and black pepper. Gently stir to combine the ingredients around the chicken without removing the chicken from the base.
- Cook the Chicken: Cover the crockpot and cook on low for 5-6 hours or on high for 3-4 hours, until the chicken is fully cooked and tender enough to shred with forks.
- Shred the Chicken: Remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the crockpot, mixing it evenly with the cooking juices and soups.
- Add Cream Cheese and Cheddar: Add the cubed cream cheese to the crockpot and stir until it melts completely and the sauce becomes smooth. Then, stir in the shredded cheddar cheese until well combined and creamy.
- Cook the Spaghetti: While the cheese melts in the crockpot, cook the spaghetti noodles according to package instructions until just al dente. Drain well.
- Combine Pasta with Sauce: Add the drained spaghetti noodles to the crockpot and stir thoroughly to coat the noodles with the creamy chicken sauce.
- Final Heat-Through: Cook on low for another 15-20 minutes to warm everything through, allowing flavors to meld and the sauce to thicken slightly.
- Season and Serve: Taste the dish and add salt as needed. Garnish with chopped parsley if desired before serving hot.
Notes
- Substitute the cream of mushroom soup with an additional can of cream of chicken soup for a different flavor profile.
- Use shredded rotisserie chicken to save cooking time instead of slow cooking chicken breasts.
- Enhance the dish by adding sautéed mushrooms, bell peppers, or spinach for extra vegetables and nutrition.
