Crockpot Chicken Spaghetti
This Crockpot Chicken Spaghetti is the ultimate comfort food—creamy, cheesy, and loaded with tender shredded chicken and flavorful spices. Perfect for busy weeknights or cozy family dinners with minimal effort.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 can (10.5 oz) cream of chicken soup
- 4 oz cream cheese, softened
- 1 cup evaporated milk
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1½ cups shredded cheddar cheese, divided
- 8 oz spaghetti noodles, cooked al dente
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper, to taste
- Chopped green onions (optional), for garnish
Instructions
- Set crockpot to LOW for 6–7 hours or HIGH for 3–4 hours.
- Add chicken, cream of chicken soup, cream cheese, evaporated milk, diced tomatoes, garlic powder, onion powder, salt, and pepper to the crockpot. Stir gently to combine.
- Cover and cook until chicken is tender and cooked through.
- Shred chicken directly in the crockpot using two forks.
- Stir in 1 cup of shredded cheddar cheese until melted and smooth.
- Add cooked spaghetti noodles and mix until fully coated in sauce.
- Top with remaining ½ cup cheddar cheese, cover for a few more minutes to melt.
- Serve hot, garnished with chopped green onions if desired.
Notes
- Use freshly shredded cheese for best melt and flavor.
- Add pasta last to keep it from getting mushy.
- Adjust spice level by using plain diced tomatoes or adding chili flakes.
- For extra richness, add a splash of heavy cream.
Find it online: https://dishmio.com/crockpot-chicken-spaghetti/