Creamy Crockpot Chicken Spaghetti (Printable Version)
Tender chicken and al dente spaghetti meld with creamy sauce and rich flavors in a slow-cooked delight.
# Everything You’ll Need:
→ Protein
01 -
2 lbs boneless skinless chicken breasts
→ Liquids and Dairy
02 -
1 can (10.5 oz) cream of chicken soup
03 -
1 cup chicken broth
04 -
1 cup heavy cream
→ Vegetables and Cheese
05 -
1 cup diced tomatoes
06 -
1 cup sharp cheddar cheese
→ Seasonings
07 -
1 tsp Italian seasoning
08 -
1 tsp garlic powder
09 -
Salt and pepper to taste
→ Pasta
10 -
8 oz spaghetti
# Steps to Cook:
01 -
Place boneless skinless chicken breasts in the bottom of the crockpot and season generously with salt and pepper.
02 -
In a bowl, whisk together cream of chicken soup, chicken broth, heavy cream, diced tomatoes, Italian seasoning, and garlic powder until smooth. Pour mixture over the chicken.
03 -
Cover crockpot and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until chicken shreds easily with a fork.
04 -
Use two forks to shred the chicken directly in the crockpot.
05 -
Bring a pot of salted water to a boil and cook spaghetti until al dente, approximately 8 to 10 minutes. Drain and set aside.
06 -
Return shredded chicken to the crockpot and stir in the cooked spaghetti until fully incorporated.
07 -
Gently toss the mixture, then sprinkle sharp cheddar cheese over the top. Garnish with parsley or red pepper flakes if desired, and serve hot.
# Extra Suggestions:
01 -
Layer chicken at the bottom to ensure even cooking and moisture retention. Add diced tomatoes to the sauce mixture to preserve their texture and color.