Description
This Slow Cooker Creamy Chicken Spaghetti is a comforting and hearty meal perfect for busy weeknights. Tender chicken breasts slow-cooked with diced tomatoes, bell peppers, onions, and a creamy blend of mushroom and chicken soups combine with spaghetti noodles for a rich and flavorful dish. Finished with shredded white cheddar cheese, heavy cream, and fresh parsley, this recipe delivers creamy, cheesy satisfaction with minimal effort.
Ingredients
Scale
Protein & Vegetables
- 1 1/2 lbs boneless, skinless chicken breast, patted dry
- 1 medium yellow onion, diced
- 1 medium bell pepper (any color), diced
- 3 cloves garlic, minced
Canned & Dry Goods
- 15 oz can diced tomatoes (partially drained), preferably with basil, garlic, and oregano
- 10 oz can condensed cream of mushroom soup
- 10 oz can condensed cream of chicken soup
- 8 oz dried spaghetti
Herbs & Spices
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
Dairy & Garnish
- 1 cup shredded white cheddar cheese
- 1/4 cup heavy whipping cream
- Chopped fresh parsley, for garnish
Instructions
- Prepare the chicken and vegetables: Pat the chicken breasts dry to ensure even cooking. Dice the onion and bell pepper, and mince the garlic cloves to have all ingredients ready.
- Combine ingredients in slow cooker: Place the chicken breasts in the slow cooker. Add the diced onion, bell pepper, minced garlic, partially drained diced tomatoes, condensed cream of mushroom soup, cream of chicken soup, dried oregano, dried basil, kosher salt, and black pepper. Stir gently to distribute the seasonings but keep the chicken mostly intact.
- Cook on low: Cover the slow cooker and cook on low for 5-6 hours, or until the chicken is fully cooked and tender. The slow cooking melds the flavors and softens the vegetables.
- Shred the chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir to combine well with the sauce.
- Add and cook spaghetti: Break the dried spaghetti in half and add it to the slow cooker. Pour in 1 1/2 cups of water to help cook the pasta. Stir to combine, then cover and cook on low for an additional 30-40 minutes or until the spaghetti is cooked al dente. Stir occasionally to prevent sticking.
- Add cheese and cream: Stir in the shredded white cheddar cheese and 1/4 cup heavy whipping cream until the cheese melts and the sauce becomes creamy and smooth.
- Serve and garnish: Spoon the creamy chicken spaghetti onto plates or bowls and garnish with freshly chopped parsley for a bright, fresh finish.
Notes
- Partially draining the diced tomatoes prevents the dish from becoming too watery.
- Breaking the spaghetti in half helps it fit and cook evenly in the slow cooker.
- If the spaghetti is too firm at the end, add a little more water and cook for 5-10 more minutes.
- Use a mild cheddar or mozzarella for a different flavor profile.
- For a dairy-free version, substitute the soups and cheese with dairy-free alternatives.
Keywords: slow cooker chicken spaghetti, creamy chicken spaghetti, slow cooker dinner, easy chicken recipe, comfort food, cheesy chicken pasta