This Easy Crockpot Chicken Spaghetti is a lifesaver for busy nights! Toss chicken, spaghetti, and creamy sauce in your slow cooker, and let it do the hard work for you.
I love coming home to a warm, delicious meal that’s ready to serve. Plus, the leftovers make for a tasty lunch—if they last that long! 😂
With just a few simple ingredients, this dish is super easy to prepare. Perfect for those days when cooking feels like a chore, but you still want something yummy!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this recipe. If you’re short on time, rotisserie chicken is a great shortcut. Just shred it and add it later in the cooking process.
Cream of Soups: The cream of mushroom and cream of chicken soups create a creamy base. If you prefer, you can use low-fat versions or a different creamy soup like broccoli cheese for a twist.
Spaghetti Noodles: While regular spaghetti is a classic choice, you can use any pasta you like! Try penne or gluten-free pasta for those with dietary restrictions.
Cheeses: Cheddar and mozzarella give a delicious cheesy flavor. If you want something different or dairy-free, try nutritional yeast or a dairy-free cheese blend.
Green Chilies: These add a nice kick! If you want it less spicy, opt for diced tomatoes or simply leave them out.
How Do You Cook Pasta in the Crockpot Without It Getting Mushy?
The key to cooking pasta in a Crockpot without it turning mushy is timing and stirring. Here’s how to do it:
- After the chicken is cooked and shredded, add the broken spaghetti directly into the sauce.
- Stir well to coat the pasta. This allows it to absorb the sauce and flavors.
- Cover and cook on high for 30-45 minutes. Check it halfway through and give it a stir to keep it from sticking.
Cooking time can vary based on your slow cooker, so keep an eye on it! You want it al dente, so if it’s close, give it a stir and cook for just a bit longer if needed.
Easy Crockpot Chicken Spaghetti
Ingredients
- 4 boneless, skinless chicken breasts
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10.5 oz) can cream of chicken soup
- 1 cup chicken broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 (8 oz) package spaghetti noodles, broken in half
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 (4 oz) can diced green chilies (optional for a little spice)
- Salt and pepper to taste
- Fresh parsley or green onions for garnish (optional)
How Much Time Will You Need?
This delicious meal takes about 10 minutes to prep and can be cooked on low for 4-5 hours or on high for 2-3 hours. After that, there’s just a bit more time for the pasta to cook and for everything to blend together nicely. Overall, you’re looking at about 5 hours in total on low, or just under 3 hours on high!
Step-by-Step Instructions:
1. Prepare the Chicken
Start by placing the chicken breasts right at the bottom of your crockpot. This will help keep them juicy and tender as they cook.
2. Mix the Sauce
In a separate bowl, mix together the cream of mushroom soup, cream of chicken soup, chicken broth, chopped onion, minced garlic, and diced green chilies if you’re using them. This mix will be creamy and flavorful!
3. Combine in the Crockpot
Pour that delicious soup mixture over the chicken breasts in the crockpot. Ensure it covers the chicken well—this will help keep everything moist and tasty.
4. Cook Time
Cover the crockpot with the lid and let it cook! If you have a little more time, set it on low for about 4-5 hours. If you’re short on time, high for 2-3 hours is perfect too. Just check to make sure the chicken is cooked through and tender!
5. Shred the Chicken
Once the chicken is done, take it out and shred it using two forks. It should pull apart easily when it’s well-cooked!
6. Add the Spaghetti
Now, toss the broken spaghetti noodles into the crockpot and give it all a good stir to coat the pasta with that delicious sauce.
7. Return the Chicken
Add the shredded chicken back to the crockpot and stir everything together. The sauce will help the noodles cook perfectly!
8. Final Cook
Cover and cook on high for another 30-45 minutes, until the spaghetti is tender. Make sure you stir it occasionally to prevent the noodles from sticking.
9. Add Cheese
Once the pasta is cooked, mix in the shredded cheddar, mozzarella, and grated Parmesan cheese until everything is melted and creamy. It will look so cheesy and irresistible!
10. Season and Serve
Finally, season with salt and pepper to taste. You can garnish with fresh parsley or green onions if you like! Now it’s time to serve this lovely meal warm and enjoy every comforting bite.
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, you can use frozen chicken breasts! Just keep in mind that you’ll need to increase the cooking time by about 30 minutes on high, or cook on low for 5-6 hours. Ensure they are fully cooked (internal temperature of 165°F) before shredding.
What If I Don’t Have Cream of Soups?
No worries! You can substitute the cream of mushroom and cream of chicken soups with homemade creamy sauces, or use a mix of sour cream and a bit of chicken broth. You can also use a can of tomato soup for a different flavor profile.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just warm it up in the microwave or on the stovetop, adding a splash of chicken broth or water if it seems a bit dry!
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare everything in advance, place it in the slow cooker, and refrigerate it overnight. Just cook it on the day of serving as directed. This makes meal prep a breeze!
