This Easy Crockpot Chicken Spaghetti is perfect for busy weeknights! Just toss chicken, pasta, and sauce into the slow cooker, and let it do all the work while you relax.
No need to stress about dinner time! I love coming home to a warm, cheesy meal. Plus, the cleanup is a breeze—one pot does it all! You can’t beat that! 🍽️
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are ideal due to their versatility. If you want, you can use chicken thighs for a juicier flavor. Rotisserie chicken also works well—just skip the cooking step!
Diced Tomatoes: Canned diced tomatoes add moisture and flavor. If you prefer fresh, use 2 cups of chopped tomatoes. For a different twist, choose fire-roasted tomatoes for a smoky taste.
Cream Soups: The cream of mushroom and cream of chicken soups create a rich base. If you’re avoiding dairy, look for dairy-free soups or make a homemade version with coconut milk and flour for thickening.
Pasta: Spaghetti is classic, but other pastas like penne or fusilli could be great too! If you’re gluten-free, switch to gluten-free pasta, adjusting the cooking time as needed.
How Do I Ensure Perfectly Cooked Pasta in the Crockpot?
Cooking pasta in a crockpot can be tricky! The key is timing and stirring. After shredding the chicken, do the following:
- Break spaghetti noodles in half for easier mixing.
- Add them directly to the crockpot with enough liquid to cover.
- Cook on HIGH for 30 to 45 minutes but stir every 10 to 15 minutes to keep them from sticking together.
Keep an eye on it—overcooked pasta can get mushy, so check for tenderness close to the end of the cooking time!
Easy Crockpot Chicken Spaghetti
Ingredients You’ll Need:
- For the Base:
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- For the Sauces:
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 cup chicken broth
- For Seasoning:
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon black pepper
- For the Pasta:
- 8 ounces spaghetti noodles, broken in half
- For the Cheese:
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- Optional Garnish:
- Chopped fresh parsley
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus cooking time of 6 hours on LOW or 3 to 4 hours on HIGH in your crockpot. After that, you’ll spend some time waiting while it cooks, but there’s no need to stand by. Just set it and enjoy your day!
Step-by-Step Instructions:
1. Setting Up the Base:
Start by placing the chicken breasts right in the bottom of your crockpot. Then, sprinkle the finely chopped onion and minced garlic on top of the chicken. This will give great flavor as it cooks!
2. Mixing the Sauces:
In a separate mixing bowl, combine the diced tomatoes (don’t drain them!), cream of mushroom soup, cream of chicken soup, chicken broth, Italian seasoning, and black pepper. Give it a good stir until everything is mixed together nicely!
3. Combining Everything in the Crockpot:
Now, pour that tasty mixture over the chicken in the crockpot. Make sure all the chicken is coated. Cover it up and get ready to cook!
4. Cooking the Chicken:
Cover the crockpot and set it to LOW for 6 hours or HIGH for 3 to 4 hours. You want the chicken to be cooked through and tender. You can relax while it does all the work!
5. Shredding the Chicken:
Once the chicken is ready, carefully remove it from the crockpot and shred it using two forks. It should fall apart easily because it’s so tender!
6. Adding the Pasta:
Return the shredded chicken back into the crockpot. Take those broken spaghetti noodles and toss them in as well. Stir everything together well, so the noodles are mixed in with the chicken and sauce.
7. Cooking the Pasta:
Cover the crockpot again and cook on HIGH for another 30 to 45 minutes. Stir occasionally to make sure the noodles don’t stick together. You want the spaghetti to be nice and tender!
8. Adding the Cheese:
About 10 minutes before serving, stir in 1 1/2 cups of the shredded cheddar cheese and all the mozzarella cheese until everything is melted and creamy. Mmm, cheesy goodness!
9. Serving Up Your Dish:
Serve your hearty, comforting Chicken Spaghetti hot! If you like, sprinkle some fresh chopped parsley on top for a pop of color and flavor!
Enjoy the creamy, cheesy comfort of this simple, hands-off Crockpot Chicken Spaghetti!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just increase the cooking time; it may take an extra hour on LOW or add 1-2 hours on HIGH. Make sure the chicken is fully cooked and reach an internal temperature of 165°F before shredding.
What Can I Substitute for the Cream Soups?
If you’re looking for alternatives to cream soups, you can use homemade versions made with a roux (flour and butter) mixed with chicken broth and a splash of milk or cream. Coconut milk can also work for a dairy-free option!
How Do I Store Leftovers?
To store leftovers, place them in an airtight container and refrigerate for up to 3 days. You can reheat by microwaving or warming on the stove over low heat, adding a splash of chicken broth to keep it moist!
Can I Add Vegetables to This Recipe?
Absolutely! You can add vegetables like bell peppers, spinach, or mushrooms. Just mix them in with the chicken and sauce before cooking. If using frozen vegetables, add them in during the last hour of cooking to keep them from getting too mushy.
