This Easy Creamy Crockpot Chicken Spaghetti is a lifesaver on busy days. Just toss chicken, spaghetti, and a creamy sauce into your slow cooker, and let it work its magic!
Honestly, the best part? You come home to a warm, cheesy meal. I love to top it with parsley for a pop of color—makes me feel like a kitchen pro! 😄
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this recipe as they get tender in the slow cooker. If you’re short on chicken, you can swap them for thighs, which have a juicier flavor.
Soup: Cream of chicken and cream of mushroom soups help create the creamy base. If you’re avoiding these for dietary reasons, you can use homemade cream sauces or a dairy-free alternative like coconut cream.
Spaghetti: Regular spaghetti works best, but you can substitute with other pasta like fettuccine or whole wheat spaghetti. Just check the cooking times, since they may vary.
Cheese: Cheddar gives a rich flavor, but mozzarella, gouda, or a cheese blend would also be great! For a lighter option, try using reduced-fat cheese.
How Do I Ensure the Chicken is Perfectly Cooked?
Cooking chicken in the slow cooker makes it tender, but a few tips can enhance this process. Always check for doneness using a meat thermometer. It should reach 165°F (74°C) for safety.
- Place chicken breasts in a single layer for even cooking.
- Use enough liquid (in this case, the soup and broth) to keep the chicken moist.
- Shred the chicken before adding the spaghetti to mix the flavors thoroughly.
How Can I Avoid Overcooked Spaghetti in the Crockpot?
Spaghetti can overcook quickly in a slow cooker. After the chicken is cooked and shredded, add the uncooked spaghetti. Follow these tips to achieve perfectly cooked pasta:
- Make sure spaghetti is well submerged in the sauce to cook evenly.
- Stir occasionally while it cooks to prevent sticking together.
- Check after 30 minutes; if it’s tender, stir in the cheese right away.
Easy Creamy Crockpot Chicken Spaghetti
Ingredients:
- 2 pounds boneless, skinless chicken breasts
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup chicken broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried parsley flakes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces uncooked spaghetti, broken in half
- 2 cups shredded cheddar cheese (or a cheese blend)
- Optional garnish: chopped fresh parsley
How Much Time Will You Need?
This delightful dish takes about 10 minutes to prep and will need 5-6 hours to cook on low or 3-4 hours on high in your slow cooker. It’s super easy and perfect for a busy day when you want to come home to a hearty, ready-to-eat meal!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the boneless, skinless chicken breasts at the bottom of your slow cooker. This helps them cook evenly in the creamy sauce.
2. Mix the Sauces:
In a medium bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, chopped onion, minced garlic, parsley flakes, Italian seasoning, salt, and black pepper. Stir well to blend all the flavors together.
3. Combine and Cook:
Pour the soup mixture over the chicken in the slow cooker, ensuring that the chicken is fully coated with the sauce. Cover the slow cooker and set it to cook on low for 5-6 hours or high for 3-4 hours until the chicken is cooked through and tender.
4. Shred the Chicken:
Once the cooking time is up, take the cooked chicken breasts out and shred them using two forks. They should be super tender and easy to pull apart.
5. Add Spaghetti:
Return the shredded chicken to the slow cooker and add the broken spaghetti. Stir to combine, making sure the spaghetti is submerged in the creamy sauce to cook evenly.
6. Final Cooking:
Cover the slow cooker and cook on high for an additional 30-45 minutes, or until the spaghetti is tender. Remember to stir occasionally to prevent the pasta from sticking together.
7. Add Cheese and Serve:
When the pasta is cooked, stir in the shredded cheese until it melts and becomes creamy. Serve the dish hot, garnished with chopped fresh parsley if you’d like for some extra color and flavor!
This creamy crockpot chicken spaghetti is rich, comforting, and incredibly easy to prepare. Perfect for busy days!
FAQ for Easy Creamy Crockpot Chicken Spaghetti
Can I Use Frozen Chicken Breasts for This Recipe?
Yes! You can cook chicken breasts from frozen in your slow cooker. Just increase the cooking time by about 1-2 hours, depending on your slow cooker, and make sure the chicken reaches an internal temperature of 165°F (74°C).
Can I Substitute the Cream Soups?
Absolutely! If you prefer homemade alternatives or want to avoid processed ingredients, you can make a simple white sauce using butter, flour, and chicken broth. You can also use dairy-free cream soups if you’re looking for a lighter option.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the microwave or on the stove, adding a splash of broth or water if needed to loosen the sauce.
What Other Vegetables Can I Add to This Dish?
Feel free to add some veggies for extra flavor and nutrition! Peas, bell peppers, or spinach can be great additions. Just stir them in with the spaghetti during the final cooking stage to allow them to heat through.
