Description
This Crock Pot Cheesy Chicken Spaghetti is the ultimate cozy weeknight dinner: tender shredded chicken, spaghetti, and a rich three-cheese sauce all come together right in your slow cooker for an easy recipe that tastes like a baked casserole with none of the fuss. It’s a family-friendly, crowd-pleasing option for busy nights when you still want real comfort food, and it fits perfectly into your list of quick dinner ideas, easy meals, and go-to food ideas for feeding a hungry crowd.
Ingredients
1 ½ pounds boneless skinless chicken breasts
1 can 10.5 oz cream of chicken soup
1 can 10 oz diced tomatoes with green chilies undrained
1 cup low sodium chicken broth
8 oz cream cheese softened and cut into cubes
8 oz processed American cheese or Velveeta cut into cubes
1 cup shredded sharp cheddar cheese
1 small yellow onion finely chopped
2 cloves garlic minced
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons unsalted butter
12 oz spaghetti broken in half
2 tablespoons chopped fresh parsley optional for garnish
Instructions
1. Lightly grease the insert of a 5 to 6 quart slow cooker. Place the chicken breasts in a single layer in the bottom of the crock.
2. Sprinkle the chopped onion and minced garlic evenly over the chicken.
3. In a bowl, whisk together the cream of chicken soup, diced tomatoes with green chilies, chicken broth, smoked paprika, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Pour this mixture over the chicken in the slow cooker.
4. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken is cooked through and shreds easily with two forks.
5. Transfer the cooked chicken to a cutting board, shred it with two forks, and return it to the slow cooker. Stir to combine with the sauce.
6. Add the cubed cream cheese and processed American cheese to the crock pot, gently stirring them into the hot sauce. Cover and cook on LOW for 10 to 15 minutes, stirring once or twice, until the cheeses are fully melted and the sauce is smooth and creamy.
7. While the cheese is melting, bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until just al dente. Drain well, then toss the hot pasta with the butter.
8. Add the buttery spaghetti to the slow cooker along with the shredded sharp cheddar cheese. Use tongs to gently toss until all of the pasta is coated in the cheesy chicken sauce. If the mixture is too thick, stir in a splash of warm chicken broth or reserved pasta water until it reaches your desired consistency.
9. Taste and adjust the seasoning with additional salt and pepper if needed.
10. Serve the Crock Pot Cheesy Chicken Spaghetti hot, topped with chopped fresh parsley if desired.
Notes
For the creamiest texture, avoid overcooking the spaghetti—keep it just al dente before adding it to the crock pot so it doesn’t turn mushy as it sits in the hot sauce.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 580
- Sugar: 6
- Sodium: 980
- Fat: 27
- Saturated Fat: 14
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 2
- Protein: 42
- Cholesterol: 145