Creamy Crockpot Chicken Spaghetti (Print Version)
Slow-cooked chicken, cheese, and spaghetti create a hearty, creamy blend perfect for comfort food lovers.
# Ingredients:
→ Main Ingredients
01 -
2 to 3 boneless, skinless chicken breasts
02 -
300 grams cream of chicken soup
03 -
300 grams cream of mushroom soup
04 -
240 millilitres low sodium chicken broth
05 -
1 small onion, finely diced
06 -
3 cloves garlic, minced
07 -
1 teaspoon paprika
08 -
1 teaspoon Italian seasoning
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Dairy and Finish
11 -
115 grams shredded cheddar cheese
12 -
225 grams cream cheese, cubed
→ Pasta
13 -
225 grams dry spaghetti, cooked and drained
→ Garnish
14 -
Fresh parsley, chopped
# Instructions:
01 -
Arrange chicken breasts, cream of chicken soup, cream of mushroom soup, chicken broth, diced onion, minced garlic, paprika, Italian seasoning, salt, and black pepper in a 6-litre slow cooker. Stir for uniform distribution.
02 -
Secure the lid and cook the mixture on low heat for 4 hours, until the chicken is fully cooked and tender.
03 -
Remove chicken from the slow cooker and shred using two forks. Return shredded chicken to the pot.
04 -
Add cubed cream cheese and shredded cheddar cheese to the slow cooker. Stir thoroughly until both cheeses melt and the sauce becomes smooth and creamy.
05 -
Fold in the cooked and drained spaghetti, ensuring even coating with the sauce. Heat for an additional 5 minutes on low to meld flavors.
06 -
Top with chopped fresh parsley before serving hot.
# Notes:
01 -
For richer flavor, sauté the onion and garlic for 2–3 minutes before adding to the slow cooker.