Creamy Crockpot Chicken Spaghetti (Print Version)
Chicken, cheese, and spaghetti blend into a rich, satisfying dish slow cooked to creamy perfection.
# Ingredients:
→ Main Ingredients
01 -
2 to 3 boneless, skinless chicken breasts
02 -
1 can (10.5 oz) cream of chicken soup
03 -
1 can (10.5 oz) cream of mushroom soup
04 -
1 cup (8 fl oz) low sodium chicken broth
05 -
1 small onion, finely diced
06 -
3 cloves garlic, minced
07 -
1 teaspoon paprika
08 -
1 teaspoon Italian seasoning
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Dairy and Finish
11 -
1 cup (4 oz) shredded cheddar cheese
12 -
1 cup (8 oz) cream cheese, cubed
→ Pasta
13 -
8 ounces dry spaghetti, cooked and drained
→ Garnish
14 -
Fresh parsley, chopped
# Steps:
01 -
Place chicken breasts, cream of chicken soup, cream of mushroom soup, chicken broth, diced onion, minced garlic, paprika, Italian seasoning, salt, and black pepper in a slow cooker. Stir well to evenly distribute ingredients.
02 -
Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours, until chicken is thoroughly cooked and tender.
03 -
Using two forks or tongs, shred the chicken directly in the slow cooker until evenly distributed throughout the mixture.
04 -
Add cream cheese cubes and shredded cheddar cheese to the slow cooker. Stir gently to blend. Allow cheeses to melt fully, forming a smooth and creamy sauce.
05 -
Add cooked and drained spaghetti to the slow cooker. Toss thoroughly to ensure pasta is completely coated with the creamy chicken sauce.
06 -
Serve the creamy chicken spaghetti warm, garnished with chopped fresh parsley. For added richness, top with extra shredded cheddar as desired.
# Notes:
01 -
Add fresh spinach, sautéed mushrooms, or diced bell peppers during cooking for flavor and extra nutrition.
02 -
For quicker preparation, substitute pre-cooked rotisserie chicken and adjust cook time accordingly.
03 -
Mozzarella, Monterey Jack, or pepper jack can be substituted for cheddar to customize flavor and heat.