CREAMY CROCKPOT CHICKEN SPAGHETTI
This creamy crockpot chicken spaghetti is a comforting, cheesy dish made effortlessly in the slow cooker. It’s packed with tender chicken, velvety cheese, and pasta—perfect for weeknight dinners or potluck gatherings.
Ingredients
- 2 boneless skinless chicken breasts
- 10.5 oz can cream of chicken soup
- 10.5 oz can cream of mushroom soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 8 oz cream cheese cubed
- 2 cups shredded cheddar cheese
- 12 oz spaghetti noodles
- Fresh parsley optional, for garnish
Instructions
Step 1 – Add Ingredients:
- Place chicken breasts, soups, chicken broth, and seasonings into the crockpot. Stir to combine slightly.
Step 2 – Slow Cook:
- Cover and cook on LOW for 6 hours or HIGH for 4 hours, until the chicken is fully cooked and tender.
Step 3 – Shred Chicken:
- Remove chicken, shred with two forks, and return to the crockpot. Add cream cheese and shredded cheddar cheese.
Step 4 – Add Pasta:
- Cook spaghetti noodles according to package directions. Drain and stir into the crockpot mixture until well combined.
Step 5 – Serve:
- Serve warm, garnished with chopped parsley if desired.
Notes
- Make Ahead Tip: Prep all ingredients in the crock the night before and refrigerate, then cook in the morning.
- Cheese Options: Try Monterey Jack or mozzarella for extra creaminess.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of milk.