Slow Cooker Chicken Spaghetti
This Slow Cooker Chicken Spaghetti is creamy, cheesy comfort food made easy. Tender chicken cooks low and slow in a rich sauce, then gets tossed with spaghetti for a cozy, family-friendly dinner that’s perfect for busy nights!
Ingredients
- 1 (10.5 ounce) can cream of chicken soup
- 1 (10.5 ounce) can cream of mushroom soup
- 1 (10 ounce) can diced tomatoes with green chilies (I used a can of mild Rotel)
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1.5 pounds chicken breasts
- 2 cups shredded cheese (I used shredded colby jack cheese)
- 4 ounces cream cheese, cubed
- 12 ounces spaghetti noodles (I used about ¾ package of spaghetti. You can use the entire box if you like, though I found this to be the best ratio)
Instructions
- Line your slow cooker with a liner (I highly recommend this for easy clean-up) or lightly grease with cooking spray.
- Add the soups, diced tomatoes, garlic powder, Italian seasoning, onion powder, salt and pepper to the bottom of your slow cooker and stir well to combine. Place chicken breasts on top of soup mixture and spoon some of the mixture on top of the chicken.
- Cover and cook on low for 4-5 hours, or until cooked through. Using two forks, shred the chicken right in the slow cooker. Otherwise, remove to a cutting board, shred chicken, and then return to the slow cooker.
- Stir in the shredded cheese and then add in cream cheese. Cover and cook for 10-15 minutes, or until the cheese is melted.
- While cheese is melting, cook the spaghetti according to the package directions until al dente. Drain and then add the noodles to the slow cooker and stir well to combine. Serve immediately.
Notes
- Leftovers will keep in an airtight container in the refrigerator for up to 4 days.
- See my tips and tricks for making this Slow Cooker Spaghetti above the recipe box.