Creamy Crockpot Chicken Spaghetti
A hearty and creamy dish made with tender chicken and spaghetti, perfect for busy days and gatherings.
Ingredients
Main Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 can cream of chicken soup (10.5 oz)
- 1 cup chicken broth
- 1 cup heavy cream Can substitute half with milk for a lighter version.
- 1 cup diced tomatoes
- 1 cup sharp cheddar cheese Can substitute with other cheeses like mozzarella or Monterey Jack.
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- to taste Salt and pepper Season generously.
- 8 oz spaghetti
Instructions
Preparation
- Place the boneless skinless chicken breasts in the bottom of the crockpot and season generously with salt and pepper.
- In a separate bowl, whisk together the cream of chicken soup, chicken broth, heavy cream, diced tomatoes, Italian seasoning, and garlic powder until smooth.
- Pour the creamy sauce over the chicken in the crockpot.
Cooking
- Cover the crockpot and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is tender and shreds easily.
- While the chicken cooks, bring a pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8 to 10 minutes. Drain and set aside.
Finishing Touches
- Once the chicken is done, shred it directly in the sauce using two forks.
- Return the cooked spaghetti to the crockpot and gently stir until fully incorporated.
- Sprinkle sharp cheddar cheese over the top.
- Optionally garnish with parsley or red pepper flakes before serving.
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Notes
Serve hot, and consider pairing with garlic bread or a light salad. Leftovers can be stored in airtight containers for 3-4 days in the fridge or frozen for up to 2 months.