Creamy Crockpot Chicken Spaghetti (Print Version)
Slow-cooked chicken, creamy sauces, and melted cheese create a comforting, flavorful pasta perfect for busy nights.
# Ingredients:
→ Protein and Dairy
01 -
2–3 boneless, skinless chicken breasts
02 -
1 cup shredded cheddar cheese
03 -
1 cup cream cheese, cubed
→ Pantry Staples
04 -
1 can (approx. 300g) cream of chicken soup
05 -
1 can (approx. 300g) cream of mushroom soup
06 -
1 cup (240 ml) low-sodium chicken broth
→ Vegetables and Aromatics
07 -
1 small onion, finely diced
08 -
3 cloves garlic, minced
→ Seasonings
09 -
1 teaspoon paprika
10 -
1 teaspoon dried Italian seasoning
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
→ Pasta
13 -
225 grams spaghetti, cooked and drained
→ Garnish
14 -
Fresh parsley, chopped
# Instructions:
01 -
Place chicken breasts, cream of chicken soup, cream of mushroom soup, chicken broth, onion, garlic, paprika, Italian seasoning, salt, and black pepper into the slow cooker. Stir well to combine all components.
02 -
Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is thoroughly cooked and tender enough to shred.
03 -
Using two forks, shred the chicken directly in the slow cooker, mixing it evenly into the sauce.
04 -
Add cubed cream cheese and shredded cheddar cheese to the mixture. Stir until both cheeses have fully melted into a smooth, creamy sauce.
05 -
Add cooked and drained spaghetti to the slow cooker, tossing gently to evenly coat the pasta in the creamy sauce.
06 -
Serve immediately, garnished with chopped fresh parsley and additional cheddar cheese if desired.
# Notes:
01 -
Cube cream cheese before adding to encourage even melting. For best texture, add the cooked pasta at the very end to prevent it from becoming overly soft.
02 -
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat gently with a splash of milk or broth.