Crockpot Chicken Spaghetti
User Reviews
5
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Prep Time
15 mins
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Cook Time
6 hrs
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Total Time
6 hrs 15 mins
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Servings
6 Servings
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Calories
508 kcal
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Course
Main Course
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Cuisine
American
Crockpot Chicken Spaghetti
Description
This recipe layers seasoned chicken in a slow cooker along with cream of chicken and mushroom soups, chicken broth, diced tomatoes, cream cheese, and a blend of cheddar and mozzarella cheeses. Cooking on low over several hours melds the flavors and tenderizes the chicken. After shredding the cooked chicken, it is returned to the creamy cheese sauce, which is stirred until smooth and melted.
The spaghetti is cooked on the side, drained, and combined with the chicken-cheese mixture just before serving to maintain proper pasta texture and prevent sogginess. The final dish offers a creamy, cheesy consistency with tender chicken pieces evenly distributed.
Leftovers reheat well in a saucepan over medium-low heat or in a microwave; adding broth or milk can restore creaminess if the sauce thickens. This recipe stores safely refrigerated for up to three days.
Ingredients
- 1 pound chicken breast
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 1 .5-ounce can cream of chicken soup
- 1 .5-ounce can cream of mushroom soup
- 1 cup chicken broth
- 1 ounce can diced tomatoes undrained
- 1 ounce can onion
- 1 ounce can Chili pepper
- 4 ounces cream cheese diced
- 1 cup cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- 8 ounces spaghetti noodles cooked and drained
- parsley optional, fresh, for garnishing
Instructions
- Spray the inside of the slow cooker with cooking spray to prevent sticking.
- Season the chicken breasts with salt, pepper, garlic powder, onion powder, and paprika, then place them in the prepared slow cooker.
- In a mixing bowl, whisk together the chicken broth, cream of chicken soup, cream of mushroom soup, and canned tomatoes with their juices, then pour the mixture over the chicken in the slow cooker.
- Top the chicken and sauce with the diced cream cheese, spreading it evenly.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
- Remove the chicken from the slow cooker, shred it using two forks.
- While the chicken is out of the slow cooker, whisk the softened cream cheese into the sauce in the slow cooker until smooth and fully incorporated.
- Stir in the cheddar cheese, and mozzarella cheese, mixing until the cheese is melted and evenly combined then return the chicken to the pan.
- While the cheeses are melting, cook the noodles according to package directions. Drain completely then add to the slow cooker and toss to combine.
- Garnish with fresh parsley if desired, then serve.
Notes
- Cook spaghetti separately since dry pasta is not recommended in the slow cooker.
- Reheat leftovers on the stove or microwave, adding broth or milk to loosen the sauce if needed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 508 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 508kcal | 25% |
| Carbohydrates | 37g | 12% |
| Protein | 35g | 70% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 108mg | 36% |
| Sodium | 1446mg | 60% |
| Potassium | 525mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 698IU | 14% |
| Vitamin C | 2mg | 2% |
| Calcium | 270mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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