Crock Pot Cheesy Chicken Spaghetti
Slow cooked chicken in a creamy sauce, finished with cream cheese, cheddar, and spaghetti.
Equipment
- Slow cooker
- Large pot
- Two forks
- Instant-read thermometer
Ingredients
Main Ingredients
- 1 ½ lb boneless, skinless chicken breasts thawed
- 1 can (10.5 oz) condensed cream of chicken soup or cream of mushroom soup
- 1 ½ cup low-sodium chicken broth plus more to loosen
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper no added salt needed
- ½ cup cream cheese cubed
- 1 ½ cup shredded cheddar cheese divided: 1 cup in the sauce, 1/2 cup on top
- 8 oz spaghetti cooked until al dente, added last
Instructions
Cooking
- Stir the soup, broth, garlic powder, onion powder, and pepper in the slow cooker.
- Add the chicken and cover it with the sauce.
- Cook on low for 4 to 5 hours or on high for 3 to 4 hours, until the chicken reaches 165 degrees F.
- Shred the chicken with two forks and return it to the sauce.
- Stir in the cream cheese and 1 cup of the cheddar. Cover about 10 minutes until melted.
- Cook the spaghetti per package directions and drain.
- Fold in the spaghetti, top with the remaining cheddar, and cover until melted.
Notes
Substitutions: Cream of mushroom or celery soup can replace the chicken soup. Cooked rotisserie chicken can replace raw chicken if stirred in near the end.
Tips: Add the spaghetti last so it stays tender, keep the lid on, and loosen with broth if the sauce thickens. Nutrition is an estimate.
Storage: Refrigerate within two hours and keep 3 to 4 days. Reheat on the stovetop or in the microwave, not in the slow cooker.