My crockpot chicken spaghetti will have everyone running to the dinner table! The slow cooker makes the chicken tender and flavorful before it’s tossed with spaghetti, melty cheese, and a creamy sauce.
Your New Favorite Crockpot Dinner
- Just 5 Minutes of Prep: Add everything to the crockpot and let it work its magic. Finish it off with spaghetti, cheese, and sour cream for a stress free dinner.
- Creamy, Cheesy Comfort Food: Tender shredded chicken, perfectly cooked spaghetti, and a rich, creamy sauce come together for the kind of meal kids and adults will love.
- Perfect for Feeding a Hungry Family: This recipe makes a generous batch, making it great for a crowd and leftovers the next day.
Ingredients for Crockpot Chicken Spaghetti
- Switch Up the Soup: For a different flavor, replace one can of cream of chicken soup with cream of mushroom soup.
- Add Some Veggies: Make this dish your own by stirring in broccoli florets, diced bell peppers, green beans, or peas.
- Try Velveeta for Extra Creaminess: If you love an ultra smooth, cheesy sauce, swap the cheddar for 4–6 ounces of cubed Velveeta.
How to Make Crockpot Chicken Spaghetti
Busy day? Let the slow cooker handle dinner! This crockpot chicken spaghetti recipe is delicious on its own. I recommend serving it with garlic bread and a fresh salad to round out the meal.
- Season: Spray the crockpot with cooking spray. Add the chicken to a large slow cooker, then season with onion powder, garlic powder, paprika, salt, and pepper.
- Slow Cook: Add the soup, diced tomatoes and green chiles, onion, and garlic evenly over the chicken. Cover and cook on LOW for 6-8 hours, or on HIGH for 4-5 hours.
- Shred the Chicken: Use two forks to shred the chicken.
- Combine: Add the cooked spaghetti, cheddar, and sour cream. Stir crockpot chicken spaghetti until well combined.
Alyssa’s Pro Tip
Save the pasta water: Before draining the spaghetti, reserve about 1 cup of pasta water. Add a few tablespoons when reheating leftovers to help bring back the creamy, smooth texture.
Must Have Tools For This Recipe
- 6–8 Quart Slow Cooker: Perfect for cooking the chicken and sauce low and slow until tender.
- Large Pot: To cook spaghetti noodles before adding them to the creamy sauce.
Crockpot Chicken Spaghetti
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }
Equipment
-
1 large slow cooker 6-8 quarts
Ingredients
- 3 chicken breasts about 1 ½ pounds
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼-½ teaspoon salt more or less to taste
- ¼ teaspoon ground black pepper
- 2 (10.5-ounce) cans condensed cream of chicken soup
- 1 (10-ounce) can diced tomatoes and green chiles not drained
- 1 cup diced onion about half a medium onion
- 2 teaspoons minced garlic about 2 cloves
- 12 ounces cooked spaghetti noodles
- 1 cup shredded cheddar cheese
- ½ cup sour cream
Instructions
-
Add 3 chicken breasts to a large slow cooker and season with 1 teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon paprika, ¼-½ teaspoon salt, and ¼ teaspoon ground black pepper.
-
Add 2 (10.5-ounce) cans condensed cream of chicken soup, 1 (10-ounce) can diced tomatoes and green chiles, 1 cup diced onion, and 2 teaspoons minced garlic evenly over the chicken. Cover and cook on LOW for 6-8 hours, or on HIGH for 4-5 hours.
-
Use two forks to shred the chicken, then add 12 ounces cooked spaghetti noodles, 1 cup shredded cheddar cheese, and ½ cup sour cream, and stir until well combined.
Notes
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave in 30-second intervals until fully heated through.
- Freezer: Not recommended for freezing, as that will change the creamy consistency.
- Make Ahead: You may add everything to the slow cooker through step 2, then cover and refrigerate the crockpot insert for up to 24 hours before cooking it.
Nutrition
More Crockpot Recipes to Try
Love easy dinners that practically make themselves? You’ll want to try these other favorite slow cooker recipes next!
