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Crockpot Chicken Spaghetti

Crockpot chicken spaghetti combines slow-cooked, fork-shredded chicken with a creamy tomato and cheddar sauce. Tossed with al dente spaghetti, it finishes in the slow cooker until hot throughout.
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Prep Time 15 minutes
Cook Time 5 hours 15 minutes
Total Time 5 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 635
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 1.5 lb chicken breasts boneless, skinless
  • 1 can (10.5 oz) cream of chicken soup condensed
  • 1 can (10 oz) diced tomatoes with green chiles undrained
  • 1 cup chicken broth low-sodium
  • 1 yellow onion small, finely chopped
  • 1 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For finishing
  • 12 oz spaghetti dried
  • 4 oz cream cheese softened and cut into cubes
  • 2 cups sharp cheddar cheese shredded

Equipment

  • 1 6-quart slow cooker

Method
 

Cook the chicken
  1. Arrange the chicken breasts in a 6-quart slow cooker.
  2. Add the cream of chicken soup, diced tomatoes with green chiles, broth, onion, garlic powder, salt, and pepper.
  3. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F and shreds easily with a fork.
Finish the spaghetti
  1. Near the end of the cooking time, cook the spaghetti in a large pot of boiling water according to the package directions until al dente.
  2. Drain the spaghetti.
  3. Shred the chicken in the slow cooker.
  4. Stir in the cream cheese and cheddar until melted and smooth.
  5. Add the drained spaghetti and toss until evenly coated.
  6. Cover and cook on LOW for 10 to 15 minutes, stirring once, until hot throughout.

Notes

For the smoothest sauce, cut the softened cream cheese into cubes before stirring it in. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months. Gluten-free spaghetti can be used as a gluten-free swap.