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.