Hi there, food lover! 👋
Ready for something comforting, creamy, and oh-so-satisfying? Today we’re diving into a Southern classic that has warmed hearts and filled kitchens for generations — Crockpot Chicken Spaghetti. 🍗🍝
This recipe brings together tender shredded chicken, perfectly cooked pasta, and a rich, cheesy sauce that hugs every strand. Imagine coming home to a slow cooker full of creamy, savory goodness — a meal that practically cooks itself! It’s the kind of dish that makes everyone gather around the table a little faster. The gentle simmer of the crockpot allows all the flavors to meld together beautifully, creating a texture that’s both hearty and velvety smooth.
Perfect for busy weekdays or lazy weekends, this dish captures that homestyle, Southern comfort vibe in every bite. It’s rich but not heavy, familiar yet exciting — a true crowd-pleaser for kids and adults alike. And the best part? You don’t need fancy ingredients or complicated steps — just a few pantry staples, a slow cooker, and a little patience.
So, tie on that apron, set your crockpot to “low and slow,” and let’s make something delicious together! ❤️
Ingredients
For the Chicken and Sauce:
- 2 boneless, skinless chicken breasts
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10 oz) can Rotel tomatoes (diced tomatoes with green chilies)
- 1 cup chicken broth
- 1 small onion, finely chopped
- 1 green bell pepper, diced
- 2 cups shredded cheddar cheese (divided)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, for heat)
For the Pasta:
- 12 oz spaghetti (uncooked)
- Water for boiling
- Additional salt for pasta water
Optional Toppings:
- Fresh parsley, chopped 🌿
- Extra cheese for melting on top 🧀
Step-by-Step Directions
- Prep the Chicken:
Place your chicken breasts at the bottom of your crockpot. Season lightly with salt, pepper, and garlic powder. - Mix the Sauce:
In a separate bowl, whisk together the cream of chicken soup, cream of mushroom soup, Rotel, chicken broth, onion, bell pepper, paprika, and onion powder. Pour this flavorful mixture over the chicken in the crockpot. - Slow Cook:
Cover and cook on Low for 6 hours or High for 3 hours, until the chicken is fully cooked and tender enough to shred easily. - Cook the Pasta:
About 20 minutes before the chicken is done, boil the spaghetti according to package directions — al dente is best. Drain well and set aside. - Shred the Chicken:
Remove the chicken from the crockpot and shred it using two forks. Return it to the slow cooker and stir to combine with the creamy sauce. - Add the Cheese:
Stir in 1½ cups of shredded cheddar cheese and let it melt into the sauce. The mixture should become thick, creamy, and irresistibly cheesy. 😋 - Combine Everything:
Add the cooked spaghetti into the crockpot and toss until every strand is coated in that luscious sauce. If the sauce seems too thick, stir in a splash of warm water or chicken broth. - Final Touch:
Sprinkle the remaining ½ cup of cheddar cheese over the top. Cover for another 5–10 minutes until the cheese melts perfectly. - Serve and Enjoy:
Scoop out generous portions, garnish with fresh parsley, and serve hot. This dish pairs beautifully with a crisp salad or warm garlic bread. 🥖🍃
Nutritional Information
⏰ Prep Time: 15 minutes
🔥 Cook Time: 6 hours (on Low)
⏳ Total Time: 6 hours 15 minutes
⚡ Calories per serving: ~460
🍽️ Servings: 6
Approximate Nutrition per Serving:
- Protein: 32g
- Carbohydrates: 35g
- Fat: 20g
- Saturated Fat: 9g
- Cholesterol: 85mg
- Sodium: 780mg
- Fiber: 2g
- Sugar: 3g
#comfortfood #southernrecipes #slowcookermeals #chickenspaghetti #easyfamilydinner
Bon appétit and happy cooking! 👩🍳🍽️
