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Crock Pot Spaghetti – Easy Creamy Chicken Pasta

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.

Prep Time
5 mins
Cook Time
2 hrs
Total Time
2 hrs 5 mins
Servings: 6
Calories: 614 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 4 tbsp olive oil , divided
  • 1 pound (450g) chicken breasts diced
  • 2 tsp minced garlic  (I used frozen minced garlic)
  • 2 tsp mixed Italian herbs
  • 2 tsp garlic powder
  • 1 tsp onion granules
  • 1 tsp salt
  • 1 pound (450g) spaghetti
  • 24 oz (680g) jar Marinara sauce
  • 2 ½ cups (600ml) chicken broth or chicken stock using a stock cube
  • 5.3 oz (150g) pack Boursin garlic and herb cheese or cream cheese
  • 4 tbsp grated Parmesan cheese (or to taste)

Instructions

    Cup of Yum
  1. Drizzle the slow cooker with a little olive oil. Add the diced chicken breasts, all the seasoning and garlic and stir to combine.
  2. 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.
  3. Top with the remaining marinara sauce and chicken broth. At this point the pasta should be completely covered in the sauce and broth.
  4. Roughly crumble the garlic and herb cream cheese and add it on top.
  5. Cover and cook for 90 minutes on the HIGH setting, stirring well halfway through the cooking.
  6. 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.
  7. 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!

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

Calories 614kcal (31%) Carbohydrates 69g (23%) Protein 32g (64%) Fat 23g (35%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.01g Cholesterol 77mg (26%) Sodium 1268mg (53%) Potassium 906mg (26%) 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

% 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.