Crockpot Chicken Spaghetti Recipe
User Reviews
4.7
Crockpot Chicken Spaghetti Recipe
Description
Crockpot Chicken Spaghetti Recipe combines cubed chicken breast with a tomato-based marinara, enriched with cream cheese and seasoned with garlic, onion, and Italian herbs. The slow cooker method ensures the chicken becomes tender while allowing the flavors to fully meld over several hours. After cooking, shredded mozzarella is stirred in until melted, contributing a creamy texture and mild cheesiness. The separately cooked spaghetti is then mixed into this sauce, absorbing its flavors and delivering a balanced, flavorful casserole-style pasta dish. This recipe fits well for casual dinners or make-ahead meals.
The sauce has a smooth, creamy profile balanced by the acidity of the marinara and brightened with aromatic Italian seasoning. The mozzarella adds a melty finish and a pleasing stringy texture. The cubed chicken pieces give tender bites throughout, complementing the hearty spaghetti noodles. This dish requires slow cooking but little hands-on time.
You can serve the chicken spaghetti as a main course garnished with fresh parsley or additional Parmesan cheese if desired. It pairs nicely with a fresh salad or steamed vegetables to round out the meal. Because the sauce is made in advance, the dish is convenient for busy days.
Notes recommend storing leftovers in airtight containers for up to three days refrigerated or freezing up to three months. For quicker preparation, the recipe suggests using high crockpot settings. Cheese variations such as Parmesan or cheddar are alternative options. Preparing the sauce a few days ahead and cooking fresh pasta when ready enhances convenience without sacrificing freshness.
Ingredients
- 1 pound chicken breast cut into bite-sized cubes, boneless, skinless
- 48 ounces marinara sauce 2 jars
- 1 cup chicken broth low sodium
- 2 cloves garlic minced
- ½ onion diced
- 1 tablespoon Italian seasoning
- 8 ounces cream cheese cut into cubes (1 standard package)
- 1½ cups mozzarella cheese shredded
- 16 ounces spaghetti 1 box, dry
Instructions
- Spray crockpot interior with nonstick cooking spray.
- Add the chicken, marinara, broth, garlic, onion, Italian seasoning, and cream cheese to the crockpot. Stir to combine. Cover and cook on LOW for 4-5 hours, or until the chicken is cooked through and 165°F internally.
- Turn the heat up to high, stir in the mozzarella, cover, and cook for 15 minutes, or until the cheese is melted.
- While the cheese is melting, cook the pasta according to the package directions. Drain in a colander.
- Stir in the pasta, tossing to coat in the sauce. Serve topped with optional parsley or Parmesan cheese.
Notes
- Store leftovers in airtight containers in the refrigerator up to 3 days or freeze for up to 3 months.
- Use the high crockpot setting to reduce cooking time to 2-3 hours if needed.
- Cheese can be varied; try Parmesan, gruyere, cheddar, or fontina for different flavors.
- Make the sauce up to 3 days in advance, then cook fresh spaghetti to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 651 kcal
% Daily Value*
| Calories | 651kcal | 33% |
| Carbohydrates | 73g | 24% |
| Protein | 38g | 76% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 1474mg | 61% |
| Potassium | 1255mg | 27% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 1716IU | 34% |
| Vitamin C | 18mg | 20% |
| Calcium | 248mg | 25% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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