Description
CrockPot Chicken Spaghetti is a comforting, easy-to-make dish featuring tender shredded chicken, creamy cheese, juicy tomatoes, and perfectly cooked spaghetti noodles—all slow-cooked to delicious perfection.
Ingredients
- 2 large chicken breasts
- 8 oz spaghetti noodles
- 1 (10.5 oz) can cream of chicken soup
- 1 (10 oz) can diced tomatoes with green chilies (Rotel)
- 1 cup chicken broth
- 1/2 cup diced onion
- 2 cups shredded cheddar cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- Salt to taste
- 1 tbsp olive oil (optional for sautéing onions)
Instructions
- Place chicken breasts, diced onion, cream of chicken soup, diced tomatoes with green chilies, chicken broth, garlic powder, onion powder, black pepper, and salt into the CrockPot.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
- Remove chicken breasts, shred them using two forks, then return the shredded chicken to the CrockPot.
- Break the spaghetti noodles in half and add them to the CrockPot. Stir well to submerge the pasta.
- Cover and cook on high for 20-30 minutes, stirring once or twice to prevent sticking, until pasta is tender.
- Stir in the shredded cheddar cheese until melted and creamy.
- Serve hot and enjoy!
Notes
- For extra creaminess, add 4 oz of cream cheese when stirring in the shredded cheese.
- Use pre-cooked shredded chicken to reduce slow cooking time.
- You can add chopped bell peppers or mushrooms for extra veggies.
- Spaghetti can be substituted with other pasta like penne or rotini.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 4g
- Sodium: 890mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
