Creamy Crockpot Chicken Spaghetti
Chicken simmers in a savory soup and broth base, then cream cheese, cheddar, and spaghetti turn it into a rich, saucy pasta.
Equipment
- 6-quart slow cooker
- Cutting board
- Two forks
- Large pot
- Colander
Ingredients
Main Ingredients
- 1 ½ lb boneless, skinless chicken breasts raw, 2 to 3 pieces
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup low sodium chicken broth
- 1 small onion finely diced
- 3 cloves garlic minced
- 1 tsp paprika
- 1 tsp Italian seasoning
- ¼ tsp black pepper to taste
- 1 cup shredded cheddar cheese
- 8 oz cream cheese cubed
- 8 oz dry spaghetti cooked until al dente and drained
- 1 tbsp fresh parsley chopped, for garnish
Instructions
Cooking
- Load the cooker. Lay the chicken in the bottom of a 6 quart slow cooker. Add the base. Stir in both soups, the broth, onion, garlic, paprika, Italian seasoning, and pepper.
- Slow cook. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken reaches 165 degrees F and shreds easily.
- Shred. Move the chicken to a board, shred it with two forks, and return it to the pot.
- Melt the cheese. Stir in the cream cheese and cheddar, cover for 10 minutes, then stir until smooth.
- Boil the pasta. Cook the spaghetti in salted water until just al dente, then drain.
- Combine. Fold in the spaghetti, heat on low for 5 minutes, and top with parsley.
Notes
Substitutions: Boneless thighs or rotisserie chicken work. Use reduced sodium soups for less salt.
Tips: Add the pasta last or it turns mushy. Fill the cooker only halfway to two thirds.
Storage: Refrigerate 3 to 4 days and add a splash of broth when reheating. Freezes up to 3 months.