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Crockpot Chicken Spaghetti

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Crockpot chicken spaghetti is a comforting, easy one-pot meal that combines tender chicken, creamy sauce, and cheesy goodness. The slow cooking process allows the flavors to meld together, making it a perfect, hands-off dinner.

  • Author: Ella
  • Prep Time: 10 minutes
  • Cook Time: 4.5 to 6.5 hours
  • Total Time: 4.5 to 6.5 hours
  • Yield: 6-8 servings
  • Category: Dinner
  • Method: Crockpot
  • Cuisine: American

Ingredients

  • 2 lbs boneless, skinless chicken breasts (or thighs)
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 ½ cups chicken broth
  • 1 packet (1 oz) ranch seasoning mix
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 8 oz spaghetti (uncooked)
  • 1 ½ cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • Salt and pepper to taste

Instructions

  1. Place the chicken breasts (or thighs) in the bottom of the crockpot.
  2. In a separate bowl, combine the cream of chicken soup, cream of mushroom soup, diced tomatoes, chicken broth, ranch seasoning mix, garlic powder, onion powder, salt, and pepper. Stir to combine.
  3. Pour the soup mixture over the chicken, ensuring the chicken is well-coated.
  4. Cover and cook on low for 4-6 hours, until the chicken is fully cooked and tender.
  5. Once the chicken is cooked, remove it from the crockpot and shred it with two forks.
  6. Add the uncooked spaghetti to the crockpot, stirring to coat it evenly with the sauce.
  7. Return the shredded chicken to the crockpot and stir everything together.
  8. Cover and cook on low for 30-45 minutes, until the pasta is tender. Add more chicken broth or water if the sauce is too thick.
  9. Sprinkle shredded cheddar and mozzarella cheese on top and cook for another 5-10 minutes, until the cheese is melted and bubbly.
  10. Serve hot and enjoy!

Notes

  • For added vegetables, you can toss in frozen peas, bell peppers, or spinach.
  • Try using different types of cheese such as pepper jack or Parmesan for variation.
  • For a lighter version, substitute the cream of soups for lower-fat or homemade versions.
  • Leftovers can be stored in the fridge for up to 3 days and reheated in the microwave or stovetop with a splash of broth or water.

Nutrition