Slow Cooker Chicken Spaghetti
This Slow Cooker Chicken Spaghetti combines tender chicken breasts, cream soups, Rotel tomatoes, cream cheese, and a blend of mozzarella and cheddar for a rich, creamy, and satisfying pasta dish perfect for family dinners.
4 Servings
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 10.5 ounces cream of chicken soup
- 10.5 ounces cream of mushroom soup
- 10 ounces Rotel diced tomatoes with chilies undrained
- 4 ounces cream cheese cubed
- 2 tablespoons Italian seasoning
- 12 ounces spaghetti
- 2 cups shredded mozzarella and cheddar cheese blend
Instructions
Prepare the Slow Cooker
- Lightly spray the interior of a slow cooker with non-stick cooking spray to prevent sticking and simplify the cleaning process.
Create the Sauce Base
- Into the slow cooker, add the cream of chicken soup, cream of mushroom soup, Rotel tomatoes (including the juices), cream cheese cubes, and Italian seasoning. Stir thoroughly to ensure the ingredients are well combined.
Add the Chicken
- Place the boneless, skinless chicken breasts directly into the sauce mixture, ensuring they are fully submerged for even cooking.
Cook the Chicken
- Secure the lid and cook on the LOW setting for approximately 4 hours or until the chicken is fully cooked and tender.
Prepare the Pasta
- While the chicken is cooking, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until it reaches an al dente texture. Drain and set aside.
Shred the Chicken
- Once the chicken has fully cooked, remove it from the slow cooker and transfer it to a cutting board. Using two forks, shred the chicken into bite-sized pieces.
Combine the Ingredients
- Return the shredded chicken to the slow cooker. Add the cooked spaghetti and gently stir to ensure the pasta is evenly coated with the creamy sauce.
Add the Cheese
- Sprinkle the mozzarella and cheddar cheese blend over the pasta mixture. Stir gently to evenly distribute the cheese throughout the dish.
Final Cooking Phase
- Cover the slow cooker once more and continue cooking on LOW for an additional 30 minutes to allow the cheese to fully melt and the flavors to meld.
Serve
- Once the cheese has melted and the sauce has thickened, serve the dish warm, garnished with additional cheese or herbs if desired.
Notes
To make this recipe gluten-free:
- Substitute the spaghetti with a gluten-free pasta variety, such as brown rice or quinoa-based spaghetti.
- Ensure both the cream of chicken soup and cream of mushroom soup are certified gluten-free, as many canned soups contain wheat as a thickener.
- Double-check all seasoning blends, as some may contain trace amounts of gluten.