This Easy Crockpot Chicken Spaghetti is perfect for busy nights! With tender chicken, creamy sauce, and pasta, it’s a comforting dish that requires minimal effort.
I love just tossing everything in the crockpot and letting it do the magic while I relax. Good luck saving leftovers; it’s that tasty! 🍝
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are best for this recipe as they cook well and shred easily. If you prefer, you can use thighs for extra flavor or even rotisserie chicken for convenience.
Cream Soups: The cream of mushroom and cream of chicken soups create a creamy sauce. If needed, you can use homemade alternatives or swap them for cream of celery or a dairy-free cream soup to accommodate dietary preferences.
Cheese: Cheddar and mozzarella add a nice cheesy texture. If you’re lactose intolerant, opt for dairy-free cheese, or leave it out for a lighter version. I often use a blend of pepper jack for a little kick!
Pasta: Spaghetti works well here, but you can substitute with penne or rotini if you prefer. Whole grain or gluten-free pasta is great for healthier options.
How Do I Achieve Perfectly Cooked Pasta in the Crockpot?
Cooking pasta in the crockpot can be tricky. To ensure it’s perfectly tender without becoming mushy, follow these steps:
- Add the uncooked pasta later in the cooking process after shredding the chicken.
- Break the spaghetti in half to help it fit and absorb the sauce evenly.
- Make sure the pasta is submerged in the sauce. Add additional chicken broth if needed.
- Stir occasionally while it cooks to prevent sticking and ensure even cooking.
This will help you get that nice, tender pasta that blends well with the creamy chicken sauce!
Easy Crockpot Chicken Spaghetti
Ingredients You’ll Need:
- 2 large boneless, skinless chicken breasts
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10.5 oz) can cream of chicken soup
- 1 cup chicken broth
- 1 medium onion, finely chopped
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup sour cream
- 2 cloves garlic, minced
- 8 oz spaghetti pasta (uncooked)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 teaspoon Italian seasoning
- Optional garnish: chopped fresh parsley or green onions
How Much Time Will You Need?
This delicious dish requires about 10 minutes of preparation time, and then you can let the crockpot do its magic! Cooking time varies: about 4 to 6 hours on low or 2 to 3 hours on high. Total time is around 6 hours on low or about 3 hours on high, making it perfect for busy nights!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the two chicken breasts at the bottom of your crockpot. No need to thaw them if they’re frozen; just toss them right in!
2. Mix the Sauce:
In a medium mixing bowl, mix together the cream of mushroom soup, cream of chicken soup, chicken broth, finely chopped onion, minced garlic, black pepper, salt, and Italian seasoning. Stir it well until everything is combined smoothly.
3. Combine Chicken and Sauce:
Pour the soup mixture over the chicken breasts, ensuring they are well-coated. Cover the crockpot with the lid, and set it to cook!
4. Cook the Chicken:
Cook on low for 4 to 6 hours or on high for 2 to 3 hours. You want the chicken to be cooked through and tender—just perfect for shredding!
5. Shred the Chicken:
Once the chicken is cooked, carefully remove it from the crockpot and use two forks to shred it into bite-sized pieces. It should fall apart easily!
6. Add the Spaghetti:
Return the shredded chicken back to the crockpot. Then, add in the uncooked spaghetti. Break the strands in half to help fit into the pot. Make sure to stir everything together well so that the spaghetti gets a nice dance with the sauce and chicken. If it looks a bit dry, feel free to add more chicken broth.
7. Cook the Pasta:
Cover the crockpot again and cook on high for another 30 to 45 minutes. Stir occasionally to prevent the spaghetti from sticking and to help it cook evenly.
8. Mix in the Cheese:
Once the pasta is tender, stir in the sour cream, shredded cheddar cheese, and mozzarella cheese until everything is creamy and melty. This adds that delicious cheesy goodness!
9. Final Touches:
Let it cook for an additional 5 minutes to warm everything through. This dish is best enjoyed hot, fresh from the crockpot!
10. Serve and Enjoy:
Dish up your creamy, cheesy chicken spaghetti, and if you’d like, sprinkle some chopped fresh parsley or green onions on top for an extra pop of color. Enjoy your meal that’s perfect for busy nights!
FAQ for Easy Crockpot Chicken Spaghetti
Can I Use Frozen Chicken in This Recipe?
Yes! You can use frozen chicken breasts directly in the crockpot. Just make sure to increase the cooking time by about 30 minutes to ensure they are cooked thoroughly.
What If I Don’t Have Cream Soups?
If you don’t have cream of mushroom or cream of chicken soups, you can substitute with a homemade white sauce (using butter, flour, and broth), or use cream cheese for a different twist. Just add a little seasoning to keep the flavor balanced!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of chicken broth or water to help rehydrate the pasta and prevent it from becoming dry.
Can I Make This Recipe Vegetarian?
Absolutely! Substitute the chicken with cooked chickpeas or lentils, and use vegetable broth instead of chicken broth. You can also replace the cream soups with a vegetarian version to keep it fully plant-based.
