Slow Cooker Creamy Chicken Spaghetti
User Reviews
5
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Prep Time
15 mins
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Cook Time
7 hrs
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Total Time
7 hrs 15 mins
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Servings
6 servings
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Calories
1176 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Creamy Chicken Spaghetti
Description
This dish starts by layering boneless skinless chicken breasts in a slow cooker, topped with diced onion, bell pepper, minced garlic, diced tomatoes (partially drained, with herbs), and condensed cream of mushroom and cream of chicken soups. Seasonings include dried oregano, dried basil, kosher salt, and black pepper, which combine to create a savory, herbal tomato-based sauce. Cooking on low for 6 to 8 hours tenderizes the chicken fully.
Before serving, the chicken is shredded and returned to the slow cooker, where cooked spaghetti noodles, heavy whipping cream, and shredded white cheddar cheese are stirred in to create a creamy pasta casserole. Parsley garnish adds a fresh note on top. The dish offers a creamy, cheesy texture balanced with the tomato and herb flavors, with strands of tender chicken throughout.
This recipe is flexible for serving quantities and designed for convenience, using a slow cooker to develop depth in the sauce and prepare the dish hands-off over several hours.
Ingredients
- 1 1/2 lbs chicken breast patted dry, boneless, skinless
- 1 medium yellow onion diced
- 1 medium bell pepper diced, any color
- 3 cloves garlic minced
- 15 oz can diced tomatoes I like the variety that has basil, garlic, and oregano, partially drained
- 10 oz can condensed cream of mushroom soup
- 10 oz can cream of chicken soup condensed
- 1 tsp oregano dried
- 1 tsp basil dried
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 8 oz spaghetti dried
- 1 cup White Cheddar Cheese shredded
- 1/4 cup heavy whipping cream
- parsley for garnish, chopped, fresh
Instructions
Prepare
- Add chicken breasts to the insert of a slow cooker.
Make veggie sauce
- In a mixing bowl, add the onion, bell pepper, garlic, diced tomatoes, cream of mushroom, cream of chicken, dried oregano, dried basil, kosher salt, and black pepper. Stir together to combine well.
Cook
- Add veggie sauce to the slow cooker, covering the chicken breasts.
- Cover and cook on LOW for 6-8 hours. I haven't tested this recipe on HIGH, so I can't say how well it will turn out.
Shred chicken
- About 30-40 minutes before you'd like to serve, remove the chicken breasts from the slow cooker and shred. I like to use two forks to do this, but you can shred it however you'd like.
- Return shredded chicken to the slow cooker and stir.
Boil pasta
- About 20-30 minutes before serving, bring a large pot of salted water to a boil, then cook pasta according to package directions. Drain and add to the slow cooker.
Add cream and cheese
- Pour in the heavy whipping cream and shredded cheese. Stir everything together, then add the cover to the slow cooker and let it sit for about 5 minutes, to warm the cream through and melt the cheese.
Garnish and serve
- Remove cover, sprinkle with parsley, and serve hot.
Notes
- The recipe is estimated to serve six but can be divided into smaller or larger portions as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 1176 kcal
% Daily Value*
| Calories | 1176kcal | 59% |
| Carbohydrates | 98g | 33% |
| Protein | 70g | 140% |
| Fat | 55g | 85% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 169mg | 56% |
| Sodium | 7729mg | 322% |
| Potassium | 1636mg | 35% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 2006IU | 40% |
| Vitamin C | 36mg | 40% |
| Calcium | 285mg | 29% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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