Slow Cooker Chicken Spaghetti Recipe

This Slow Cooker Chicken Spaghetti is the ultimate comfort food, blending tender shredded chicken, al dente pasta, and a creamy, cheesy sauce that melts in your mouth. With just 15 minutes of prep, your slow cooker does the heavy lifting, filling your kitchen with irresistible aromas for 6 hours. The result? A hearty, satisfying dish that’s perfect for busy weeknights or cozy gatherings.

Every bite delivers a harmony of flavors—savory chicken, rich cheddar, and a hint of tangy tomatoes—while the textures balance perfectly between creamy and hearty. Packed with protein and loaded with cheesy goodness, this meal is as nourishing as it is indulgent. Set it, forget it, and come home to a dinner that feels like a warm hug.

What You’ll Need for Slow Cooker Chicken Spaghetti

• 2 cans cream of chicken soup (or substitute with cream of mushroom for a different flavor)
• 1 can (14.5 ounces) diced tomatoes (use fire-roasted for extra depth)
• ¼ cup green pepper, diced (optional, or swap with red bell pepper for sweetness)
• 4 ounces cream cheese, cubed (softened for easier mixing)
• 2 cups grated cheddar cheese (sharp cheddar works best for flavor)
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Dash of cayenne pepper (optional, for a hint of heat)
• 2 pounds boneless, skinless chicken breasts (or thighs for a juicier result)
• 1 pound spaghetti noodles
• 1 teaspoon salt (for boiling the pasta)
• ⅓ cup fresh parsley, chopped (for garnish, or substitute with dried parsley if needed)

How to Make Slow Cooker Chicken Spaghetti

1. Make the sauce: In the basin of a slow cooker, combine the cream of chicken soup, diced tomatoes, green pepper, cream cheese, cheddar cheese, salt, garlic powder, onion powder, and cayenne pepper. Mix until well combined.
2. Add the chicken: Place the chicken breasts into the slow cooker and spoon some of the sauce over them to ensure they’re fully coated.
3. Cook: Seal the slow cooker and cook on low for 6 hours. The chicken should be tender and easily shreddable when done.
4. Make the spaghetti: About 20 minutes before the cooking time is up, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain, reserving 1 cup of pasta water.
5. Shred the chicken: Remove the chicken from the slow cooker and shred it using two forks. Stir the shredded chicken back into the sauce.
6. Combine everything: Add the cooked spaghetti to the slow cooker and toss until every noodle is coated in the sauce. If the sauce is too thick, stir in a bit of the reserved pasta water to loosen it.
7. Serve: Garnish with fresh parsley and serve warm. Enjoy!

Perfect Pairings: Serving Suggestions

This Slow Cooker Chicken Spaghetti is a hearty dish on its own, but it pairs wonderfully with a fresh side salad or steamed veggies like broccoli or green beans. For a cozy meal, serve it with garlic bread or a crusty baguette to soak up the creamy sauce. Pro tip: A sprinkle of extra cheddar cheese or a dash of red pepper flakes can add a fun twist to each serving!

Make It Ahead: Storage and Reheating Tips

This recipe is perfect for meal prep! Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave individual portions or warm it in a saucepan over medium heat, adding a splash of milk or reserved pasta water to keep the sauce creamy. Freezing is also an option: Freeze in portion-sized containers for up to 2 months, then thaw overnight in the fridge before reheating.

Mix It Up: Recipe Variations

Want to switch things up? Try using rotisserie chicken for a quicker version—just shred it and stir it into the sauce before adding the spaghetti. For a veggie-packed twist, add mushrooms, spinach, or zucchini to the slow cooker. If you’re feeling adventurous, swap the cheddar cheese for pepper jack or mozzarella for a different flavor profile. Gluten-free? Use gluten-free spaghetti and cream of chicken soup to make this dish celiac-friendly.

Time-Saving Hacks for Busy Cooks

Short on time? Prep the sauce ingredients the night before and store them in the fridge. In the morning, just dump everything into the slow cooker and let it work its magic. Alternatively, cook the spaghetti ahead of time and toss it with a little olive oil to prevent sticking—then simply reheat it with the sauce when ready to serve. Quick and easy!

Slow Cooker Success: Equipment Tips

For best results, use a 6-quart or larger slow cooker to ensure everything cooks evenly. If your slow cooker tends to run hot, check the chicken after 5 hours to avoid overcooking. Don’t have a slow cooker? No problem! Simmer the sauce and chicken in a large pot on the stovetop over low heat for 1-2 hours, stirring occasionally, until the chicken is tender and shreddable.

Slow Cooker Chicken Spaghetti

Tuba

This Slow Cooker Chicken Spaghetti is the ultimate comfort food, blending tender shredded chicken, al dente pasta, and a creamy, cheesy sauce that melts in your mouth. With just 15 minutes of prep, your slow cooker does the heavy lifting, filling your kitchen with irresistible aromas for 6 hours.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Course Main Course

Cuisine American

Servings 0

Calories 662 kcal

Equipment

• slow cooker

Ingredients

  

• 2 cans cream of chicken soup
• 14.5 ounce diced tomatoes (1 can)
• 1/4 cup green pepper diced
• 4 ounces cream cheese cubed
• 2 cups grated cheddar cheese
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 dash cayenne pepper
• 2 pounds boneless skinless chicken breasts
• 1 pound spaghetti noodles
• 1 teaspoon salt
• 1/3 cup fresh parsley

Instructions

 

• Make the sauce. In the basin of a slow cooker, mix together the cream of chicken soup, diced tomatoes, green pepper, cream cheese, 2 cups of cheddar cheese, salt, garlic powder, onion powder, and cayenne pepper until well combined.
• Add the chicken. Add the chicken to the slow cooker and spoon some sauce over it to cover.
• Cook. Seal the slow cooker and cook on low for 6 hours.
• Make the spaghetti. 20 minutes before the cooking time is up, fill a large pot with water and bring it to a boil. Add the salt. Cook the spaghetti in the salted water according to the directions on the package. Drain the spaghetti, reserving 1 cup of the pasta water.
• Shred the chicken. Remove the chicken from the slow cooker and shred it with two forks. Stir it back into the sauce.
• Put it all together. Stir the spaghetti into the sauce until every noodle is thoroughly coated. If the sauce is having a hard time adhering to the pasta, stir in a bit of the reserved pasta water.
• Serve. Serve warm garnished with fresh parsley.

Nutrition

Calories: 662kcalCarbohydrates: 63gProtein: 53gFat: 21gSaturated Fat: 10gCholesterol: 145mgSodium: 1281mgPotassium: 971mgFiber: 3gSugar: 5gVitamin A: 912IUVitamin C: 18mgCalcium: 346mgIron: 3mg

Keyword chicken spaghetti, comfort food, creamy pasta, easy dinner, slow cooker

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