Slow Cooker Chicken Spaghetti Made Easy and Delicious
A creamy, cheesy slow cooker chicken spaghetti recipe that’s perfect for lazy days. This easy dump-and-go dinner is loaded with comfort food flavors and requires minimal prep.
- Prep Time: 10 minutes
- Cook Time: 6 hours (low) or 4 hours (high)
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 8 oz spaghetti, broken in half
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10 oz) Rotel (diced tomatoes & green chilies)
- ½ cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- Salt & black pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- Add chicken breasts, cream of chicken soup, Rotel, chicken broth, garlic powder, onion powder, smoked paprika, salt, and pepper to the CrockPot. Stir lightly to combine.
- Cover and cook on LOW for 6 hours or HIGH for 3–4 hours until chicken is tender. Shred the chicken directly in the pot.
- Add broken spaghetti to the CrockPot. Stir and add a splash more broth if needed. Cover and cook on HIGH for 20–25 minutes until pasta is tender.
- Stir in shredded cheddar cheese and sour cream until melted and smooth.
- Garnish with fresh parsley or cilantro and serve hot.
Notes
- You can substitute cream of mushroom soup for cream of chicken for a different flavor.
- Use pre-cooked shredded chicken to speed up the process and reduce cooking time.
- Add extra cheese for a more indulgent version.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 95mg