Slow Cooker Chicken Spaghetti
This slow cooker chicken spaghetti creamy, cheesy, and downright delicious! The chicken cooks low and slow until perfectly tender, then gets tossed in a cheesy sauce that clings to every strand of pasta. It’s the perfect weeknight dinner when you need something simple and easy!
Equipment
- Slow Cooker
Ingredients
- 2 lbs Chicken Breasts
- 2 tsp Onion Powder
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1/2 tsp Dried Parsley
- 1 tsp Seasoned Salt
- 1/2 tsp Black Pepper
- 1 cup Chicken Broth, (to deglaze the pan)
Slow Cooker Chicken Spaghetti
- 10 oz Rotel
- 10.5 oz Cream of Chicken Soup
- 10.5 oz Cream of Mushroom Soup
- 1 tbsp Garlic Paste
- 1 large Yellow Onion, (sliced)
- 1 Red Bell Pepper, (diced)
- 1 tbsp Italian Seasoning
- 1 tsp Seasoned Salt
- 4 oz Cream Cheese
- 1 1/2 cups Whole Milk
- 1/4 cup Heavy Cream
- 16 oz Spaghetti
- 1 tbsp Lemon Juice
- 1 tbsp Hot Sauce
- 2 cups Sharp Cheddar Cheese, (shredded)
- Fresh Parsley or Basil, (for garnish)
Instructions
- In a large bowl, pat chicken dry and season with smoked paprika, onion powder, garlic powder, dried parsley, seasoned salt, and black pepper. Toss to ensure that all of the chicken is coated in the seasonings. 2 lbs Chicken Breasts 2 tsp Onion Powder 1 tsp Smoked Paprika 1 tsp Garlic Powder 1/2 tsp Dried Parsley 1 tsp Seasoned Salt 1/2 tsp Black Pepper
- Add olive oil to a large skillet over medium high heat. Let the skillet warm for 2-3 minutes, then place chicken breasts in the skillet and sear for about 5 minutes per side. Add in chicken broth and use a wooden spoon to deglaze the pan (scrape the bits off of the bottom). Remove from heat. 1 cup Chicken Broth
- Add rotel, cream of chicken soup, cream of mushroom soup, garlic paste, onion, bell pepper, Italian seasoning, and seasoned salt to the bottom of the slow cooker. Add in the chicken broth from the skillet and whisk together, then place the chicken into the sauce mixture. Cook on high for 3-4 hours or low for 5-6 hours, until the chicken is fully cooked and able to be shredded. 10 oz Rotel 10.5 oz Cream of Chicken Soup 10.5 oz Cream of Mushroom Soup 1 tbsp Garlic Paste 1 large Yellow Onion 1 Red Bell Pepper 1 tbsp Italian Seasoning 1 tsp Seasoned Salt
- Remove chicken from the slow cooker and place onto a cutting board. Use two forks to shred the chicken.
- Add cream cheese, whole milk, and heavy cream into the slow cooker and place the spaghetti into the sauce, ensuring that it is fully submerged. Cook on high for 30 minutes to 1 hour, until the spaghetti is tender. 4 oz Cream Cheese 1 1/2 cups Whole Milk 1/4 cup Heavy Cream 16 oz Spaghetti
- Add the shredded chicken back into the slow cooker along with lemon juice and hot sauce. Add the shredded cheddar cheese on top and cover for a few minutes so that it can melt. Garnish with fresh parsley. 1 tbsp Lemon Juice 1 tbsp Hot Sauce 2 cups Sharp Cheddar Cheese Fresh Parsley or Basil
Notes
- Don’t overcook the pasta. Add the spaghetti only once the sauce is creamy and the chicken’s been shredded. Check for tenderness around the 30-minute mark to keep it from turning mushy.
- Avoid watery sauce. If your sauce looks thin, leave the lid slightly cracked during the last 20 minutes of cooking. This lets steam escape and thickens the sauce naturally.
- Keep an eye on salt. Between the soups, broth, and seasoned salt, the sodium can add up fast. Taste before adding extra salt to keep the flavors balanced.
- Add cheese at the very end. Stir in shredded cheddar once everything’s done cooking. Adding it too soon can make the sauce grainy or greasy.
- Sauce too thick? Stir in a little extra milk or broth until it loosens up to your liking. The pasta will keep absorbing liquid as it sits.
- Pasta undercooked? Add a splash of broth, give it a stir, and continue cooking in 10-minute increments until tender.
Nutrition
Calories: 840kcal, Carbohydrates: 79g, Protein: 57g, Fat: 32g, Saturated Fat: 16g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 177mg, Sodium: 1892mg, Potassium: 1676mg, Fiber: 5g, Sugar: 14g, Vitamin A: 1362IU, Vitamin C: 15mg, Calcium: 484mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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