Crock Pot Spaghetti – Easy Creamy Chicken Pasta
User Reviews
5
2 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
2 hrs
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Total Time
2 hrs 5 mins
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Servings
6
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Calories
614 kcal
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Course
Main Course
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Cuisine
American
Crock Pot Spaghetti – Easy Creamy Chicken Pasta
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Crock Pot Spaghetti – this delicious creamy chicken pasta is quick and easy to make all in your slow cooker. Simply add the ingredients to the slow cooker and you have a flavor-packed meal a couple of hours later.
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Ingredients
- 4 tbsp olive oil , divided
- 1 pound chicken breasts diced, 450 g
- 2 tsp garlic I used frozen minced garlic, minced
- 2 tsp mixed Italian herbs
- 2 tsp garlic powder
- 1 tsp onion granules
- 1 tsp salt
- 1 pound spaghetti 450 g
- 24 oz marinara sauce 680 g jar
- 2 ½ cups chicken broth or chicken stock using a stock cube, 600 ml
- 5.3 oz Boursin cheese or cream cheese, garlic and herb, 150 g pack
- 4 tbsp Parmesan Cheese or to taste, grated
Instructions
- Drizzle the slow cooker with a little olive oil. Add the diced chicken breasts, all the seasoning and garlic and stir to combine.
- Top with half of the marinara sauce. Add the spaghetti (broken in half if needed) and drizzle them with olive oil. Toss them to coat in the oil and sauce.
- Top with the remaining marinara sauce and chicken broth. At this point the pasta should be completely covered in the sauce and broth.
- Roughly crumble the garlic and herb cream cheese and add it on top.
- Cover and cook for 90 minutes on the HIGH setting, stirring well halfway through the cooking.
- Check the pasta is cooked to your liking after 90 minutes (mine was still al dente at this point) and if not continue to cook for another 30 minutes.
- Stir in half of the grated parmesan, reserving the rest to serve over the spaghetti. Have a taste and adjust the seasoning if needed. Share and enjoy!
Equipments used:
Notes
- Any leftovers can be stored in the refrigerator for up to four days. Reheat in a saucepan or the microwave, adding a little water to loosen the sauce. This recipe is not suitable for freezing.
- Make sure to turn the slow cooker off and remove the inner pot once the noodles are cooked otherwise the residual heat may end up making the spaghetti mushy and overcooked.
- The spaghetti will absorb the liquid as it cooks and the starch in the pasta helps to thicken the sauce. If the spaghetti looks a little dry towards the end of cooking, stir in a little water or cream to loosen the sauce.
- You can use different types of pasta instead of spaghetti however you may need to adjust the cooking time.
- This recipe is just as tasty, and vegetarian, if you leave out the chicken and replace the chicken for vegetable broth.
- Any leftovers can be stored in the refrigerator for up to four days. Reheat in a saucepan or the microwave, adding a little water to loosen the sauce. This recipe is not suitable for freezing.
Nutrition Information
Show Details
Calories
614kcal
(31%)
Carbohydrates
69g
(23%)
Protein
32g
(64%)
Fat
23g
(35%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.01g
(1%)
Cholesterol
77mg
(26%)
Sodium
1268mg
(53%)
Potassium
906mg
(19%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
813IU
(16%)
Vitamin C
9mg
(10%)
Calcium
102mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 614 kcal
% Daily Value*
| Calories | 614kcal | 31% |
| Carbohydrates | 69g | 23% |
| Protein | 32g | 64% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 77mg | 26% |
| Sodium | 1268mg | 53% |
| Potassium | 906mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 813IU | 16% |
| Vitamin C | 9mg | 10% |
| Calcium | 102mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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