Crockpot Cheesy Chicken Spaghetti
A comforting and hearty dish made with chicken breasts, creamy soups, zesty tomatoes, spaghetti, and rich cheddar cheese, all cooked in a slow cooker for a simple family meal.
Ingredients
For the Chicken Base
- 2-3 pieces boneless, skinless chicken breasts
- 1 can cream of mushroom soup (10.5 oz)
- 1 can cream of chicken soup (10.5 oz)
- 1 can diced tomatoes with green chilies (10 oz, like Rotel)
- 1/2 cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp black pepper
For the Pasta and Cheese
- 8 oz spaghetti (broken in half)
- 2 cups shredded cheddar cheese
- 4 oz cream cheese (cubed)
Instructions
Preparation
- Place the chicken breasts at the bottom of the slow cooker.
- Add the cream of mushroom soup and cream of chicken soup on top.
- Pour in the diced tomatoes with green chilies and chicken broth.
- Sprinkle garlic powder, onion powder, paprika, and black pepper over the mixture.
- Cover the crockpot and cook on low for about 4 hours.
Shredding the Chicken
- After 4 hours, shred the chicken inside the crockpot with two forks.
- Add the shredded cheddar cheese and cubed cream cheese to the mixture.
- Stir gently until the cheeses are melted and combined.
Adding the Pasta
- Add the broken spaghetti to the mixture and stir thoroughly to coat.
- Cover and cook on high for an additional 30 minutes, or until the spaghetti is tender.
Serving
- Give the pot a final stir and serve in bowls.
- Garnish with fresh parsley or additional cheese as desired.
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Notes
For customization, consider adding sliced jalapeños for a spicy kick, or substitute chicken with chickpeas for a vegetarian version. Store leftovers in an airtight container for up to 3-4 days in the refrigerator, or freeze for up to 3 months.