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Easy CrockPot Chicken Spaghetti

Easy CrockPot Chicken Spaghetti

Unlock the secret to effortless weeknight dinners with this Easy CrockPot Chicken Spaghetti. This recipe delivers a comforting and incredibly satisfying meal with minimal fuss, making it a go-to for busy families and anyone craving a home-cooked classic.
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Prep Time 15 minutes
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts or thighs
  • 2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
  • 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained (like Ro-Tel)
  • 1/2 cup chicken broth
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt optional, adjust to taste
  • 1 (16 ounce) package spaghetti, uncooked
  • 1.5 cups shredded cheddar cheese (or Monterey Jack, or a blend)
Optional toppings
  • chopped fresh parsley
  • extra shredded cheese
  • a dollop of sour cream

Equipment

  • Slow Cooker (6-quart or larger recommended)
  • Cutting Board
  • Two Forks
  • Large pot

Method
 

  1. Place the boneless, skinless chicken breasts or thighs into the bottom of your slow cooker (a 6-quart or larger is recommended). Evenly pour the two cans of undiluted cream of mushroom soup and the one can of undiluted cream of chicken soup over the chicken.
    2 lbs boneless, skinless chicken breasts or thighs, 2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted, 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
  2. Next, add the can of diced tomatoes and green chilies (including the liquid). Pour in the chicken broth. Sprinkle in the garlic powder, onion powder, black pepper, and salt (if using). Give everything a good stir to combine these base ingredients.
    1 (10 ounce) can diced tomatoes and green chilies, undrained (like Ro-Tel), 1/2 cup chicken broth, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon salt
  3. Cover the slow cooker and cook on LOW for 4-6 hours, or on HIGH for 2-3 hours, until the chicken is cooked through and easily shreds with two forks. Cooking time will vary depending on your slow cooker and the size of your chicken pieces.
  4. Once the chicken is cooked, remove it from the slow cooker and place it on a cutting board or in a bowl. Using two forks, shred the chicken into bite-sized pieces.
  5. While the chicken is being shredded or just before you add it back, cook the 16-ounce package of spaghetti according to package directions in a large pot of salted boiling water. Drain the spaghetti well and return it to the pot.
    1 (16 ounce) package spaghetti, uncooked
  6. Return the shredded chicken to the slow cooker with the sauce. Stir everything together until the chicken is coated. Stir in the shredded cheddar cheese until it’s mostly melted and incorporated into the sauce.
    2 lbs boneless, skinless chicken breasts or thighs, 1.5 cups shredded cheddar cheese (or Monterey Jack, or a blend)
  7. Add the drained, cooked spaghetti directly to the slow cooker and stir gently to combine it with the creamy chicken mixture. Serve the Easy CrockPot Chicken Spaghetti hot, garnished with your favorite optional toppings like fresh parsley or extra cheese.
    1 (16 ounce) package spaghetti, uncooked, chopped fresh parsley, extra shredded cheese

Notes

Properly store leftovers in airtight containers in the refrigerator for up to 3-4 days. For longer storage, freeze portions for up to 2-3 months. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if needed.