This Easy Crockpot Chicken Spaghetti is a lifesaver for busy nights! Just throw in chicken, spaghetti, and your favorite sauces, and let your slow cooker do all the work.
I love that it fills my kitchen with amazing smells while I help the kids with homework. Plus, it’s a one-pot meal, so less mess means more time to relax! 😊
Key Ingredients & Substitutions
Chicken breasts: Boneless and skinless chicken breasts are perfect for this recipe as they cook up tender. If you’re looking for a shortcut, rotisserie chicken works great—you’ll just need to add it towards the end.
Soups: The combination of cream of mushroom and cream of chicken soups gives creamy richness. If you want to make it lighter, try using low-fat versions or a homemade white sauce instead.
Cheeses: I often use sharp cheddar for bold flavor and mozzarella for that gooey texture. You can swap in other cheeses like Monterey Jack or even a sprinkle of Parmesan for a twist.
Pasta: Good old spaghetti noodles are standard here, but feel free to experiment with whole wheat or gluten-free pasta. Just keep an eye on the cooking time, as they may differ!
How Do I Get the Chicken to Shred Perfectly?
The key to shredding chicken easily is to ensure it’s cooked fully and tender. After cooking, let the chicken rest for a few minutes before using two forks to shred it. This method helps it break apart effortlessly.
- Cook your chicken on low for 6 hours or high for 3-4 hours until it’s tender.
- Remove the chicken carefully so you don’t lose any delicious sauce.
- Use two forks to pull the chicken apart gently until it’s fully shredded.
How Do I Ensure the Spaghetti Cooks Just Right?
Adding the spaghetti at the right time is crucial for perfect texture. Here’s how to do it:
- Stir the uncooked spaghetti into the sauce right after shredding the chicken.
- Cover and cook it on high for 30-45 minutes, checking for doneness.
This way, the spaghetti absorbs the flavors without getting mushy—just the way we like it!
Easy Crockpot Chicken Spaghetti
Ingredients You’ll Need:
- 1 ½ pounds boneless, skinless chicken breasts
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10.5 oz) can cream of chicken soup
- 1 cup chicken broth
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 cup shredded mozzarella cheese
- 1 medium onion, finely chopped
- 1 green bell pepper, diced (optional)
- 2 cloves garlic, minced
- 8 ounces spaghetti noodles, uncooked and broken in half
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delightful meal will take about 15 minutes to prep and then 6 hours on low (or 3-4 hours on high) for the crockpot to work its magic. After that, you need an additional 30-45 minutes for the spaghetti to cook. So, total time is around 6 hours and 15 minutes, but most of it is just letting the crockpot do the work while you go about your day!
Step-by-Step Instructions:
1. Prepare the Crockpot:
Start by spraying the inside of your crockpot with non-stick cooking spray. This makes everything easier to clean later on!
2. Add the Chicken:
Place the chicken breasts right at the bottom of the crockpot. No need to chop them; they’ll break down beautifully while cooking!
3. Layer the Veggies:
On top of the chicken, sprinkle in your finely chopped onion and any green bell pepper you want to include. Don’t forget the minced garlic—adds so much flavor!
4. Mix the Soups:
In a separate bowl, mix together the cream of mushroom soup, cream of chicken soup, chicken broth, Italian seasoning, and a bit of salt and pepper. Stir well until it’s all combined.
5. Pour the Magic Sauce:
Now pour that creamy mixture over the chicken and veggies in the crockpot. It’s starting to look delicious already!
6. Set the Cook Time:
Cover the crockpot and cook on low for 6 hours or on high for 3-4 hours. The chicken should be cooked through and super tender.
7. Shred the Chicken:
Once cooked, carefully take out the chicken breasts and shred them using two forks. They should fall apart easily!
8. Return and Stir:
Put the shredded chicken back into the crockpot with the other ingredients.
9. Add the Spaghetti:
Add the uncooked, broken spaghetti noodles to the crockpot. Give everything a good stir, making sure the noodles are submerged in the sauce.
10. Top it Off:
Sprinkle the top with both shredded cheddar and mozzarella cheese. Cover and cook on high for another 30-45 minutes until the spaghetti is tender and the cheese is melty!
11. Serve and Enjoy:
Once everything is cooked and combined, stir it well again. Serve warm, and don’t forget to garnish with some fresh parsley for that touch of color!
Enjoy this easy, creamy, and cheesy chicken spaghetti that makes weeknight dinners a breeze!
FAQ for Easy Crockpot Chicken Spaghetti
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just keep in mind that it may take an additional hour on low to cook thoroughly. Make sure the chicken is fully cooked to an internal temperature of 165°F.
Can I Make This Ahead of Time?
Absolutely! You can prepare everything up to step 5 in advance. Just store the mixed soup and veggie layer separately in the fridge, then combine and cook when you’re ready to eat. It’ll save you time on busy weeknights!
How Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply microwave or warm on the stovetop. You may need to add a splash of chicken broth to loosen up the sauce.
What If I Don’t Have Spaghetti?
If you don’t have spaghetti on hand, you can substitute with other pasta shapes like penne or rotini. Just keep an eye on the cooking time, as different shapes may require slight adjustments!
