Easy, Creamy And Cheesy Crockpot Chicken Spaghetti

crockpot chicken spaghetti in bowls on countertop.

5 from 1 vote

Easy, Creamy And Cheesy Crockpot Chicken Spaghetti

Crockpot Chicken Spaghetti is the perfect dish when you want an easy meal that still tastes amazing. A perfectly seasoned creamy, cheesy sauce coats long spaghetti noodles with tender chicken, tomatoes, roasted red peppers, and spinach all thrown in to give this easy crock pot recipe unbelievable flavor.

Prep Time10

Cook Time4

Total Time4 10

Course: Main Course, main dish, Pasta

Cuisine: American, Italian

Servings:

Calories: 471kcal

Author: Sarah Jenkins

Ingredients

1 ¼ lb boneless, skinless chicken breasts (about 4 chicken breasts)
10.5 oz can of cream of chicken soup
10.5 oz can of cream of mushroom soup
6 cloves garlic minced
1 medium yellow onion diced
1 cup roasted red peppers chopped
14.5 oz can of diced tomatoes undrained
1 teaspoon Italian seasoning
4 oz cream cheese
⅔ cup shredded cheddar cheese
16 oz spaghetti noodles
1 handful baby spinach leaves
salt & pepper to taste
1 teaspoon crushed red pepper flakes (optional)
¼ cup Parmesan cheese grated (optional)

Instructions

Combine Ingredients in Crock Pot. Place the chicken breasts, cream of chicken soup, cream of mushroom soup, garlic, onion, roasted red peppers, diced tomatoes, and Italian seasoning in the crock pot. Stir to combine.
Cook the Chicken. Cook on high for 3–4 hours or low for 6 hours, until the chicken is tender and fully cooked. Shred the chicken using two forks and return it to the crock pot.
Melt the Cheese. Add the cream cheese and shredded cheddar cheese to the crock pot. Cover and let it cook for about 10 minutes to allow the cheese to melt while you prepare the spaghetti.
Cook the Spaghetti. Boil the spaghetti noodles according to the package directions. Drain and set aside.
Combine and Finish. Add the cooked spaghetti to the crock pot and toss everything together until well combined. Add the baby spinach and gently mix, allowing it to wilt slightly.
Serve. Dish up the chicken spaghetti and garnish with crushed red pepper flakes and a sprinkle of Parmesan cheese, if desired.

Notes

Notes:

Much of the cooking time is to ensure the flavors meld together and the chicken cooks through. If using leftover cooked chicken, or Rotisserie chicken for this recipe, don't add it in at the start or else it will become dry and overcooked. Lower your total cooking time to about 2 hours on high or 3 hours on low heat, and add the cooked chicken to the pot in the last hour.
Be sure not to add the cooked spaghetti to the pot until stated in the recipe. Adding it at the beginning or even the middle of the cooking time will make the spaghetti mushy. Wait until the end, cook it separately, then stir into the sauce.
When reheating, you may wish to add a little chicken broth, water or milk to help break up the sauce and noodles.

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