Slow Cooker Creamy Chicken Spaghetti – This Slow Cooker Creamy Chicken Spaghetti Recipe. Is the ultimate comfort food. Combining tender shredded chicken, and perfectly cooked spaghetti. And a rich, creamy sauce. With minimal prep time. And a slow cooker. Doing most of the work. It’s an easy and delicious meal. That’s perfect for busy weeknights. Or lazy weekends. This dish is packed with flavor. Thanks to the addition of garlic, onion, bell pepper. And a blend of herbs. Making it a family favorite. That’s sure to satisfy.
The first time I made this Slow Cooker Creamy Chicken Spaghetti. I was looking for a simple. Yet a comforting dish. That would please everyone. In the family. My husband. Who’s usually a fan of more traditional spaghetti. Was curious about the creamy twist. And our child. Loved the idea of having spaghetti for dinner. Especially with a rich, cheesy sauce. When I served it. The whole family was hooked! The chicken was incredibly tender. And the creamy sauce. Perfectly coated every strand of spaghetti. It quickly became a requested dish. Especially on chilly evenings. When we wanted something warm. And hearty.
What makes this Slow Cooker Creamy Chicken Spaghetti truly stands out?
This recipe stands out. Because it combines the convenience of a slow cooker. With the indulgence of a creamy pasta dish. The slow cooking process. Allows the flavors to meld together beautifully. Resulting in tender chicken. And a sauce. That’s rich and full of depth. The addition of white cheddar cheese. And heavy cream at the end. Gives the dish. A luxurious, velvety texture. Plus, with the inclusion of veggies. Like bell pepper and onion. It’s a complete meal. That’s both satisfying and comforting. It’s a crowd-pleaser. That’s easy to prepare. And perfect for feeding. A hungry family.
What You Need To Make This Slow Cooker Creamy Chicken Spaghetti Recipe?
Boneless, Skinless Chicken Breast: This lean protein becomes incredibly tender. After slow cooking. Making it easy to shred. And mix into the creamy sauce.
Diced Tomatoes: I recommend using the variety. With basil, garlic, and oregano. To add extra flavor. Without any extra effort. The tomatoes provide a subtle acidity. That balances the richness of the dish.
Cream of Mushroom & Cream of Chicken Soup: These condensed soups. Create a smooth, creamy base. For the sauce. Adding depth. And richness to the spaghetti.
White Cheddar Cheese: The sharpness of white cheddar. Complements the creaminess of the sauce. Giving it a deliciously cheesy finish. Feel free to use your favorite cheese. If you prefer a different flavor profile.
Heavy Whipping Cream: This adds a touch of luxury to the sauce. Making it extra creamy. And indulgent. It also helps to bind everything together. For a cohesive dish.
Steps To Make Slow Cooker Creamy Chicken Spaghetti:
Step 1: Prepare Slow Cooker: Place the chicken breasts. Into the insert of your slow cooker.
Step 2: Make Veggie Sauce: In a mixing bowl. Combine the diced onion, bell pepper, minced garlic, diced tomatoes (with some liquid drained), cream of mushroom soup, cream of chicken soup, dried oregano, dried basil, kosher salt, and black pepper. Stir until everything. Is well mixed.
Step 3: Cook Chicken: Pour the veggie sauce. Over the chicken breasts. In the slow cooker. Ensuring they are fully covered. Cover and cook on LOW. For 6-8 hours. This method slowly infuses the chicken. With all the rich flavors.
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Step 4: Shred the Chicken: About 30-40 minutes before serving. Remove the chicken breasts. From the slow cooker. And shred them. Using two forks. Or your preferred method. Return the shredded chicken to the slow cooker. And stir it into the sauce.
Step 5: Cook the Pasta: Around 20-30 minutes before serving. Bring a large pot of salted water. To a boil. Cook the spaghetti. According to the package instructions. Until al dente. Drain and add the cooked pasta. To the slow cooker.
Step 6: Add Cream and Cheese: Pour in the heavy whipping cream. And add the shredded white cheddar cheese. To the slow cooker. Stir everything together. Then cover and let it sit. For about 5 minutes. Allowing the cream to warm through. And the cheese to melt. Into the sauce.
Step 7: Garnish and Serve: Remove the cover. Sprinkle the dish. With freshly chopped parsley. And serve the creamy chicken spaghetti hot.
Tip:
For the best results. Shred the chicken. About 30 minutes before serving. And then let it soak in the sauce. This allows the shredded chicken. To absorb more of the rich, creamy flavors. If you prefer a thicker sauce. You can reduce. The amount of pasta water you add. When combining the pasta. With the sauce. To enhance the flavor even more. Try adding a splash of white wine. Or a sprinkle of red pepper flakes. To the sauce while cooking.
Frequently Asked Questions:
Can I use a different type of pasta?
Yes. You can substitute the spaghetti. With other pasta shapes. Like penne, fettuccine, or linguine. Just adjust the cooking time. According to the package instructions.
Can I make this recipe on HIGH in the slow cooker?
While I haven’t tested this recipe on HIGH. It’s generally safe. To cook it on HIGH for 3-4 hours. However, keep an eye on the chicken. To ensure it doesn’t dry out.
Can I use other types of cheese?
Absolutely! While white cheddar is recommended. For its sharp flavor. You can experiment with other cheeses like mozzarella, and gouda. Or a blend of your favorites.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Slow Cooker Creamy Chicken Spaghetti Recipe
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts, patted dry
- 1 medium yellow onion finely diced
- 1 medium bell pepper any color, diced
- 3 cloves garlic minced
- 15- ounce can of diced tomatoes partially drained (I prefer the variety with basil, garlic, and oregano)
- 10- ounce can of condensed cream of mushroom soup
- 10- ounce can of condensed cream of chicken soup
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 8 ounces dried spaghetti
- 1 c shredded white cheddar cheese
- 1/4 c heavy cream
- Chopped fresh parsley for garnish
Instructions
Prepare Chicken:
- Place the chicken breasts. In the slow cooker.
Make Veggie Sauce:
- In a mixing bowl. Combine the diced onion, bell pepper, and minced garlic. With partially drained diced tomatoes, cream of mushroom soup, cream of chicken soup, dried oregano, dried basil, kosher salt, and black pepper. Stir until everything. Is well mixed.
Cook:
- Pour the veggie mixture. Over the chicken in the slow cooker. Ensuring the chicken. Is fully covered.
- Cover. And cook on LOW. For 6-8 hours. I haven’t tested cooking this on HIGH. So results may vary.
Shred Chicken:
- About 30-40 minutes. Before you plan to serve. Remove the chicken breasts from the slow cooker. And shred them using two forks. Or your preferred method.
- Return the shredded chicken. To the slow cooker. And stir it back. Into the sauce.
Cook the Pasta:
- Approximately 20-30 minutes before serving. Bring a large pot of salted water. To a boil. Cook the pasta. According to the package instructions. Then drain. And add it to the slow cooker.
Add Cream and Cheese:
- Pour in the heavy cream. And stir in the shredded cheese. Mix well. Then cover the slow cooker. And let it sit for about 5 minutes. To warm the cream. And melt the cheese.
Garnish and Serve:
- Remove the cover. Garnish with chopped parsley. And serve the dish hot.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
