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Slow Cooker Chicken Spaghetti Recipe

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4.1 from 8 reviews

This Slow Cooker Chicken Spaghetti is a creamy, comforting one-pot meal perfect for hearty family dinners. Tender chicken breasts simmer with sautéed vegetables, diced tomatoes, green chiles, and a blend of spices in a rich cream cheese sauce. Spaghetti noodles cook right in the slow cooker, absorbing all the flavorful juices, then are topped with gooey melted cheddar cheese and a dollop of sour cream for extra indulgence. This easy, hands-off recipe delivers tender pasta and juicy shredded chicken with minimal effort.

Ingredients

Protein and Vegetables

  • 1 lb chicken breasts (can substitute with chicken thighs)
  • 1/2 large yellow onion, diced
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 8 oz mushrooms, sliced
  • 2 cloves garlic, minced

Canned and Dairy

  • 14 oz canned diced tomatoes
  • 4 oz canned green chiles
  • 4 oz cream cheese
  • 1/2 cup sour cream
  • 2 cups shredded cheddar cheese, divided

Dry and Seasonings

  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Pinch of cayenne pepper (optional)
  • Salt and black pepper to taste
  • 1 lb spaghetti noodles

Liquids

  • 3 cups chicken broth, divided

Optional Garnish

  • Fresh parsley for topping

Instructions

  1. Combine Ingredients for Slow Cooking: In the bowl of a large slow cooker, add the chicken breasts, diced onion, red and green bell peppers, sliced mushrooms, minced garlic, canned diced tomatoes, canned green chiles, cream cheese, onion powder, garlic powder, paprika, a pinch of cayenne pepper (if using), salt, pepper, and 1 cup of chicken broth. Stir gently to combine all ingredients evenly.
  2. Cook Chicken Low and Slow: Set the slow cooker to low heat and cook for 6-7 hours or until the chicken is tender and easy to shred. This slow simmer develops deep flavors and tenderizes the meat perfectly.
  3. Shred Chicken and Add Noodles: Remove the cooked chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker and stir it into the sauce. Add the remaining 2 cups of chicken broth and 1 cup of shredded cheddar cheese. Nestle the spaghetti noodles into the slow cooker, pressing them gently so they are covered by the sauce. If needed, add a bit more broth to ensure noodles are submerged.
  4. Cook Noodles on High: Increase the slow cooker heat to high and cook for 30 to 40 minutes until the spaghetti noodles are tender yet still al dente. Stir occasionally to prevent sticking if possible.
  5. Add Final Touches and Melt Cheese: Stir in the sour cream for added creaminess. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the dish. Cover and cook on high for an additional 10-15 minutes until the cheese has melted completely.
  6. Rest and Serve: Turn off the slow cooker and let the chicken spaghetti rest for 10-15 minutes to thicken slightly. Serve topped with fresh parsley and an extra dollop of sour cream if desired. Enjoy this comforting and hearty meal!

Notes

  • You can substitute chicken thighs for a more flavorful and juicy option.
  • Adjust cayenne pepper to control the spiciness or omit entirely for a milder dish.
  • If spaghetti noodles are not fully covered by sauce, add extra chicken broth in small amounts to ensure even cooking.
  • Leftovers reheat well in the microwave or on the stovetop with a splash of chicken broth to loosen the sauce.
  • For a gluten-free version, use gluten-free pasta instead of traditional spaghetti noodles.

Find it online: https://recipeplenty.com/slow-cooker-chicken-spaghetti-recipe/