This Slow Cooker Chicken Spaghetti is a creamy, cheesy, and comforting dinner that’s perfect for any night of the week. Tender chicken, a flavor-packed sauce, and a blend of melty cheeses combine with hearty spaghetti for a mouthwatering meal that’s easy to make and sure to be a family favorite!
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If you’re looking for a delicious way to change up pasta night, this slow cooker chicken spaghetti recipe is exactly what you need.
Perfectly seasoned chicken breasts slowly cook in a rich and creamy sauce, creating an amazing flavor. Then, the chicken is shredded and combined with melty cheddar and mozzarella and tossed with spaghetti noodles for a hearty and satisfying meal.
Take it from me, this crockpot chicken spaghetti is 100% kid-friendly and a hit with adults too! It’s easy to put together in the morning and let your slow cooker work its magic all day so you can get back to your busy schedule.
For more easy crockpot recipes, check out my slow cooker pork chops, crockpot spaghetti squash, and juicy easy turkey wings.
Ingredients
Here’s a look at everything you’ll need to make chicken spaghetti in a slow cooker.
- Chicken: I used boneless, skinless chicken breasts for this recipe. You’ll need one pound.
- Seasonings: A combination of salt, pepper, garlic powder, onion powder, and paprika are used to season the chicken breasts
- Canned Soup: I opted for a can of cream of chicken and a can of cream of mushroom soup. Feel free to swap either type or both with cream of celery, cream of bacon, or a homemade cream soup.
- Chicken Broth: Provides moisture and flavor as the chicken cooks.
- Diced Tomatoes: I used diced tomatoes with onions and chiles for a little kick, but you can use plain, fire-roasted, or any other type of diced tomatoes if you’d like.
- Cream Cheese: Thickens the sauce and gives it a smooth, creamy texture.
- Shredded Cheese: I used a combination of shredded cheddar and mozzarella cheeses.
- Spaghetti: While this is my favorite pasta shape for this dish, feel free to change things up by using penne, fettuccine, or linguine if that’s what you’ve got on hand.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Gluten-Free: Use gluten-free spaghetti and gluten-free cream of chicken and mushroom soups to make this recipe gluten-free.
- Spicy: Use spicy diced tomatoes, add some sliced jalapenos, or add a pinch of cayenne pepper to turn up the heat.
- Pesto Chicken Spaghetti: Stir in a few tablespoons of your favorite pesto along with the cheeses to add a bright, herby flavor.
How to Make Chicken Spaghetti in the Slow Cooker
To get started making this crockpot cheesy chicken spaghetti, grease the inside of your slow cooker with cooking spray.
Step 1: Prepare the chicken. Sprinkle the salt, pepper, garlic powder, onion powder, and paprika over the chicken breasts, and then place them in your slow cooker.
Step 2: Make the sauce. Add the chicken broth, cream soups, and canned tomatoes with their juices to a mixing bowl and whisk to combine. Pour the mixture over the chicken.
Step 3: Add the cream cheese. Place diced cream cheese pieces evenly on top of the chicken and sauce.
Step 4: Cook. Cover the crockpot and cook for 6-7 hours on low or 3-4 hours on high, until the chicken has reached an internal temperature of at least 165°F.
Step 5: Shred the chicken. Carefully remove the chicken from the slow cooker and use two forks to shred it.
Step 6: Stir the sauce. With the chicken out of the slow cooker, whisk the sauce to incorporate the cream cheese until smooth.
Step 7: Add the cheese. Mix in the cheddar and mozzarella until melted and well incorporated into the sauce. Then, return the chicken to the slow cooker.
Step 8: Mix in the pasta. Cook the spaghetti according to package directions, drain, and toss with the sauce and chicken mixture in the slow cooker. Garnish with fresh parsley and serve.
Storage Directions
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Place an individual portion of the slow cooker creamy chicken spaghetti in a microwave-safe dish, add a splash of chicken broth or milk if needed, and heat in 1-minute intervals, stirring between, until warmed through.
- Freezing: Store in a freezer-safe bag or container in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
Serving Suggestions
There are lots of delicious ways to enjoy this creamy crockpot chicken spaghetti. Here are some ideas:
- Serve with a veggie side like these roasted green beans or cooked purple asparagus.
- Start your slow cooker chicken spaghetti dinner with a simple mixed green salad and creamy avocado ranch dressing or this zesty pesto dressing.
- Don’t forget dessert! Finish your meal off with some homemade lemon cookies or this rich chocolate dump cake.
Expert Tips
- Cook Spaghetti Al Dente: The pasta will continue to cook after it’s added to the warm sauce in the slow cooker, so cook it until it’s just al dente. Overcooking can cause the spaghetti to become too mushy.
- Shred Your Own Cheese: Fresh is best here! Pre-shredded cheese won’t melt as well as freshly shredded cheese due to the anti-caking agents used to keep it from sticking together in the package.
- Use a Liner: Line your crockpot with a disposable slow cooker liner to make cleanup a breeze!
Recipe FAQs
You can easily make this dish in a large oven-safe pot or Dutch oven instead. Prepare and bake the chicken and sauce in the pot with the lid on at 325°F for 1 ½ to 2 hours. When the chicken is done, transfer the pot to the stovetop. Continue to cook over medium heat, while following the remaining steps in the original recipe.
Yes, you can use boneless, skinless chicken thighs in place of the chicken breasts. Note that you might need to adjust the cooking time slightly, as thighs typically cook faster than chicken breasts. Then, shred them just like you would the chicken breasts.
More Delicious Chicken Dishes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Slow Cooker Chicken Spaghetti
Ingredients
- 1 pound chicken breasts
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 1 10.5-ounce can cream of chicken soup
- 1 10.5-ounce can cream of mushroom soup
- 1 cup chicken broth
- 1 10-ounce can diced tomatoes with onions and chiles (undrained)
- 4 oz cream cheese diced
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 8 ounces spaghetti noodles cooked and drained
- Optional fresh parsley for garnishing
Instructions
- Spray the inside of the slow cooker with cooking spray to prevent sticking.
- Season the chicken breasts with salt, pepper, garlic powder, onion powder, and paprika, then place them in the prepared slow cooker.
- In a mixing bowl, whisk together the chicken broth, cream of chicken soup, cream of mushroom soup, and canned tomatoes with their juices, then pour the mixture over the chicken in the slow cooker.
- Top the chicken and sauce with the diced cream cheese, spreading it evenly.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
- Remove the chicken from the slow cooker, shred it using two forks.
- While the chicken is out of the slow cooker, whisk the softened cream cheese into the sauce in the slow cooker until smooth and fully incorporated.
- Stir in the cheddar cheese, and mozzarella cheese, mixing until the cheese is melted and evenly combined then return the chicken to the pan.
- While the cheeses are melting, cook the noodles according to package directions. Drain completely then add to the slow cooker and toss to combine.
- Garnish with fresh parsley if desired, then serve.
Notes
- Cook Spaghetti Al Dente: The pasta will continue to cook after it’s added to the warm sauce in the slow cooker, so cook it until it’s just al dente. Overcooking can cause the spaghetti to become too mushy.
- Shred Your Own Cheese: Fresh is best here! Pre-shredded cheese won’t melt as well as freshly shredded cheese due to the anti-caking agents used to keep it from sticking together in the package.
- Use a Liner: Line your crockpot with a disposable slow cooker liner to make cleanup a breeze!
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