This Easy Crockpot Chicken Spaghetti is perfect for busy evenings! Just throw some chicken, spaghetti, and veggies into the slow cooker, and let it work its magic while you relax.
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great, but you can use thighs for more flavor and moisture. If you’re short on time, rotisserie chicken is an excellent shortcut!
Soups: Cream of mushroom and cream of chicken soups give this dish a creamy texture. You can swap them out for low-fat versions or use homemade alternatives if you prefer to keep things lighter.
Diced Tomatoes: I think a can of diced tomatoes with green chilies adds a nice kick. If you want to control the heat, use plain diced tomatoes or fresh tomato salsa instead.
Pasta: While I use broken spaghetti, any short pasta can work, such as rotini or penne. Gluten-free pasta is also a great substitute if needed; just adjust the cooking time accordingly.
Cheese: Cheddar and Monterey Jack are my favorites for a creamy blend, but feel free to experiment with pepper jack for extra spice or mozzarella for a stretchier texture!
How Do You Get Perfectly Cooked Spaghetti in the Crockpot?
Adding pasta at the right time is key to avoid overcooking. For this recipe, wait until the chicken is shred and mixed back in before you add the pasta. This way, it cooks perfectly without turning mushy. Here’s how:
- Remove cooked chicken and shred it; return it to the crockpot.
- Add broken spaghetti to the mixture and stir it gently.
- Cook on high for about 30 minutes until the pasta is tender—check frequently!
This timing ensures that your pasta remains just right — tender but not soggy! Enjoy your delicious meal!
Easy Crockpot Chicken Spaghetti
Ingredients You’ll Need:
- 2 lbs boneless, skinless chicken breasts
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10.5 oz) can cream of chicken soup
- 1 (10 oz) can diced tomatoes and green chilies (like Rotel), drained
- 1 medium onion, finely chopped
- 1 cup chicken broth
- 8 oz spaghetti pasta, broken in half
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish (optional)
How Much Time Will You Need?
This easy recipe takes about 15 minutes to prepare, with a cooking time of 6 hours on low or 3 hours on high. Add another 30 minutes at the end for the pasta to cook. Just set it up in the morning, and you’ll have a delicious dinner waiting for you by the time you’re home!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the boneless, skinless chicken breasts at the bottom of your crockpot. This will be the base of your dish.
2. Add the Flavorful Ingredients:
Pour in the cream of mushroom soup, cream of chicken soup, drained diced tomatoes, chopped onion, minced garlic, and chicken broth. Sprinkle in the chili powder, cumin, salt, and pepper. Stir everything gently to combine well.
3. Cook the Chicken:
Cover the crockpot and set it to cook on low for 6 hours or on high for 3 hours. The chicken should be fully cooked and tender by the end of the cooking time.
4. Shred the Chicken:
About 30 minutes before you’re ready to eat, carefully remove the chicken breasts using tongs or a slotted spoon. Use two forks to shred the chicken into bite-sized pieces.
5. Add the Pasta:
Return the shredded chicken back to the crockpot. Next, stir in the broken spaghetti pasta, making sure it is submerged in the sauce.
6. Make it Cheesy:
Sprinkle the shredded cheddar and Monterey Jack cheeses over the top of the mixture. Cover the crockpot again and cook on high for an additional 30 minutes, or until the pasta is tender and the cheese has melted nicely.
7. Stir Before Serving:
Give everything a good stir to combine all the delicious flavors. If you like, sprinkle fresh parsley or cilantro on top for a lovely garnish.
8. Serve and Enjoy!
Your comforting Easy Crockpot Chicken Spaghetti is now ready to be served warm! Enjoy your hearty meal, perfect for busy weeknights!
FAQ for Easy Crockpot Chicken Spaghetti
Can I Use Frozen Chicken Breasts?
Yes! You can use frozen chicken breasts, but you’ll need to increase the cooking time. If cooking on low, allow about 7-8 hours, and for high, about 4 hours. Just ensure that the chicken reaches an internal temperature of 165°F before you shred it.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prep the ingredients the night before and store them in the fridge. Just layer them in the crockpot in the morning, and you’ll have a warm dinner waiting for you when you get home!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Make sure to cool the spaghetti before sealing the container. To reheat, simply warm it gently in the microwave or on the stovetop, adding a splash of chicken broth if needed to keep it creamy.
What Can I Substitute for the Cream Soups?
If you want to lighten the dish or avoid canned soups, you can use homemade cream sauces or a mix of sour cream and broth (about 1 cup of each). You can also try a dairy-free option using coconut cream combined with a bit of vegetable broth for a similar texture.
