Description
This Crock Pot Chicken Spaghetti is a classic comfort food recipe that’s perfect for busy weeknights. Tender chicken, spaghetti, and a creamy, cheesy sauce come together in this easy slow cooker dish.
Ingredients
Units
Scale
- 2 pounds boneless, skinless chicken breasts
- 1/2 cup diced bell pepper
- 1/2 cup diced onion
- 10 ounces RoTel tomatoes
- 21 ounces cream of chicken soup
- 4 ounces cream cheese, cubed
- 3 cups shredded cheddar cheese, divided
- 1 cup shredded pepper jack cheese
- 16 ounces spaghetti
- 1/4 cup heavy cream
Instructions
- Layer Ingredients: Spray the inside of a 6-quart slow cooker with cooking spray. Add chicken breasts, RoTel, bell pepper, onion, and cream of chicken soup.
- Cook Chicken: Cook on LOW for 8 hours, or until chicken is cooked through.
- Shred and Combine: Shred the chicken and add heavy cream, cream cheese, pepper jack cheese, and 2 cups of the cheddar cheese to the slow cooker. Stir to combine.
- Cook Spaghetti: Cook spaghetti according to package directions and drain.
- Add Spaghetti: Add cooked spaghetti to the slow cooker and stir to coat with the chicken and cheese mixture. Sprinkle with the remaining 1 cup of cheddar cheese.
- Finish Cooking: Cover and cook on LOW for 30 minutes, or until heated through and cheese is melted.
Notes
- Expert Tip: Use up to 8 ounces of cream cheese for extra creaminess.
- Traditional Touch: Break spaghetti noodles into 3 pieces before cooking for easier eating.
- Make Ahead: Cook spaghetti earlier in the week for quicker assembly.
- Variations:
- Use boneless, skinless chicken thighs instead of breasts.
- Substitute red bell pepper or omit the bell pepper altogether.
- Use cream of celery or cream of mushroom soup instead of cream of chicken.
- Add an extra can of RoTel for a spicier kick.
- Storage: Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 550kcal
- Sugar: 12g
- Sodium: 1100mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg
