Slow Cooker Creamy Chicken Spaghetti Recipe
This Slow Cooker Creamy Chicken Spaghetti is a comforting and flavorful dish that requires minimal effort. Tender chicken breasts slow-cooked with a medley of vegetables, canned soups, and herbs create a rich sauce that when combined with perfectly cooked spaghetti, white cheddar cheese, and heavy cream, results in a creamy, satisfying meal perfect for busy days.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 15 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
Chicken and Vegetables
- 1 1/2 lbs boneless, skinless chicken breast, patted dry
- 1 medium yellow onion, diced
- 1 medium bell pepper (any color), diced
- 3 cloves garlic, minced
Sauce Ingredients
- 15 oz can diced tomatoes (partially drained, preferably with basil, garlic, and oregano)
- 10 oz can condensed cream of mushroom soup
- 10 oz can condensed cream of chicken soup
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
Pasta and Finishings
- 8 oz dried spaghetti
- 1 cup shredded white cheddar cheese
- 1/4 cup heavy whipping cream
- Chopped fresh parsley for garnish
Instructions
- Prepare chicken: Place the boneless, skinless chicken breasts into the insert of the slow cooker, ensuring they lay flat for even cooking.
- Make veggie sauce: In a mixing bowl, combine the diced onion, diced bell pepper, minced garlic, partially drained diced tomatoes, cream of mushroom soup, cream of chicken soup, dried oregano, dried basil, kosher salt, and black pepper. Stir thoroughly to blend all ingredients well.
- Cook in slow cooker: Pour the veggie sauce over the chicken breasts in the slow cooker, covering them completely. Cover the slow cooker and cook on LOW for 6 to 8 hours to allow the flavors to meld and the chicken to become tender.
- Shred chicken: About 30-40 minutes before serving, carefully remove the chicken breasts from the slow cooker. Using two forks, shred the chicken finely or as preferred, then return the shredded chicken to the slow cooker and stir to combine with the sauce.
- Boil pasta: Approximately 20-30 minutes before serving, bring a large pot of salted water to a rolling boil. Cook the dried spaghetti according to package instructions until al dente. Drain the pasta thoroughly and add it directly to the slow cooker with the shredded chicken and sauce.
- Add cream and cheese: Pour in the heavy whipping cream and sprinkle the shredded white cheddar cheese over the pasta mixture. Stir everything together thoroughly to combine the cheese and cream with the sauce evenly. Replace the cover and let the mixture sit for about 5 minutes to warm the cream and melt the cheese.
- Garnish and serve: Remove the slow cooker cover, sprinkle chopped fresh parsley over the top for a bright finish, and serve the creamy chicken spaghetti hot.
Notes
- For best results, cook on LOW in the slow cooker as the recipe has not been tested on HIGH.
- Partially draining the canned diced tomatoes helps prevent the dish from becoming too watery.
- Using a variety of tomatoes with herbs like basil, garlic, and oregano enhances the flavor without extra seasoning.
- Be sure to cook the spaghetti just until al dente, as it will absorb more sauce when mixed in the slow cooker.
- Fresh parsley adds a nice freshness and color contrast; substitute with chopped basil if desired.
