Creamy Crockpot Chicken Spaghetti
A creamy and comforting chicken spaghetti made effortlessly in a slow cooker, perfect for busy days and customizable to your taste.
Ingredients
Main Ingredients
- 2 pounds chicken breasts Boneless, skinless
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 cup chicken broth Use low-sodium
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces cream cheese, cubed
- 1 cup shredded cheddar cheese
- 12 ounces spaghetti, cooked and drained
- 2 tablespoons fresh parsley, chopped For garnish
Instructions
Preparation
- Place the chicken breasts in the slow cooker along with cream of chicken soup and cream of mushroom soup.
- Add chicken broth, diced onion, minced garlic, paprika, Italian seasoning, salt, and black pepper. Stir well to combine.
- Cover the slow cooker and set it to cook on low for 6–7 hours or on high for 3–4 hours.
- Once cooked, shred the chicken in the slow cooker using two forks and mix it into the sauce.
Final Steps
- Add cubed cream cheese and shredded cheddar cheese to the mixture, stirring until melted.
- Add cooked spaghetti to the slow cooker and toss gently to coat with the sauce.
- Serve immediately, garnished with chopped parsley and extra cheddar cheese if desired.
Notes
For best results, use low-sodium chicken broth and feel free to add veggies like bell peppers or spinach. A pinch of red pepper flakes adds a kick.