Crockpot chicken spaghetti fans, get ready for a creamy and comforting meal! Imagine tender chicken cooked in a rich sauce with perfectly cooked pasta, all made effortlessly in a slow cooker. This easy recipe is perfect for busy days and a family-friendly dinner that even picky eaters will enjoy.
How to make Creamy Crockpot Chicken Spaghetti
Ingredients :
- 2 to 3 boneless, skinless chicken breasts
- 300 grams cream of chicken soup
- 300 grams cream of mushroom soup
- 240 millilitres low sodium chicken broth
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
- 115 grams shredded cheddar cheese
- 225 grams cream cheese, cubed
- 225 grams dry spaghetti, cooked and drained
- Fresh parsley, chopped
Directions :
- Arrange the chicken breasts in a 6-litre slow cooker. Add the cream of chicken soup, cream of mushroom soup, chicken broth, diced onion, minced garlic, paprika, Italian seasoning, salt, and black pepper. Stir everything to combine well.
- Secure the lid and cook the mixture on low heat for about 4 hours, or until the chicken is fully cooked and tender.
- Once the chicken is done, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.
- Add the cubed cream cheese and shredded cheddar cheese to the slow cooker. Stir thoroughly until both cheeses melt and the sauce becomes smooth and creamy.
- Fold in the cooked and drained spaghetti to ensure it is evenly coated with the sauce. Heat for an additional 5 minutes on low to meld the flavors.
- Before serving, sprinkle with fresh parsley for a pop of color and flavor.
How to serve Creamy Crockpot Chicken Spaghetti
Serve the Creamy Crockpot Chicken Spaghetti hot, topped with fresh parsley. This dish goes well with a side salad or some garlic bread. You can also enjoy it with a sprinkle of extra cheese or a dash of red pepper flakes for a bit of heat.
How to store Creamy Crockpot Chicken Spaghetti
To store leftovers, place them in an airtight container and refrigerate. The spaghetti can last for about 3 to 4 days in the fridge. To reheat, simply microwave in short intervals until warm, or you can reheat it on the stove with a bit of added broth to keep it from drying out.
Tips to make Creamy Crockpot Chicken Spaghetti
- For a quicker meal, you can use rotisserie chicken instead of raw chicken breasts. Just add it towards the end so that it doesn’t overcook.
- If you prefer a lighter option, consider using half the cream cheese and substituting low-fat versions where possible.
- For an extra burst of flavor, try adding some chopped bell peppers or mushrooms to the slow cooker.
Variation
Feel free to customize your chicken spaghetti by adding vegetables like spinach or broccoli. You can also swap the cheddar cheese for mozzarella or a blend of your favorite cheeses.
FAQs
- Can I make this recipe without a slow cooker? Yes, you can cook it on the stovetop. Just simmer the ingredients in a large pot until the chicken is cooked through, then follow the remainder of the recipe.
- Can I freeze leftovers? Absolutely! You can freeze Creamy Crockpot Chicken Spaghetti for up to 3 months. Just thaw in the fridge overnight before reheating.
- What can I serve this dish with? This creamy chicken spaghetti pairs well with a side of steamed vegetables, a fresh salad, or crunchy garlic bread. For more related recipes, check out this baked chicken recipe.
Enjoy making this comforting dish that is sure to please the whole family!
Creamy Crockpot Chicken Spaghetti
A comforting and creamy meal made effortlessly in a slow cooker. Perfect for busy days and family-friendly, this dish features tender chicken in a rich sauce with pasta that even picky eaters will love.
Ingredients
For the Chicken and Sauce
- 2 to 3 pieces boneless, skinless chicken breasts
- 300 grams cream of chicken soup
- 300 grams cream of mushroom soup
- 240 millilitres low sodium chicken broth
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- Salt to taste Salt
- Black pepper to taste Black pepper
For the Cheeses and Pasta
- 115 grams shredded cheddar cheese
- 225 grams cream cheese, cubed
- 225 grams dry spaghetti, cooked and drained
- Fresh parsley to taste Fresh parsley, chopped For garnish
Instructions
Preparation
- Arrange the chicken breasts in a 6-litre slow cooker.
- Add the cream of chicken soup, cream of mushroom soup, chicken broth, diced onion, minced garlic, paprika, Italian seasoning, salt, and black pepper. Stir everything to combine well.
Cooking
- Secure the lid and cook the mixture on low heat for about 4 hours, or until the chicken is fully cooked and tender.
- Once the chicken is done, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.
- Add the cubed cream cheese and shredded cheddar cheese to the slow cooker. Stir thoroughly until both cheeses melt and the sauce becomes smooth and creamy.
- Fold in the cooked and drained spaghetti to ensure it is evenly coated with the sauce.
- Heat for an additional 5 minutes on low to meld the flavors.
Serving
- Before serving, sprinkle with fresh parsley for a pop of color and flavor.
Notes
Store leftovers in an airtight container in the refrigerator for about 3 to 4 days. For a quicker meal, use rotisserie chicken instead of raw chicken breasts, and consider adding chopped bell peppers or mushrooms for extra flavor. Freezing leftovers is possible for up to 3 months.
