Slow cooker chicken spaghetti cooks chicken in broth and two cream soups until it shreds easily, stirs in cream cheese and cheddar, then combines everything with separately cooked spaghetti, ready in about 4.25 hours. Cooking the pasta separately rather than in the slow cooker keeps its texture intact, since it's folded in only at the very end after the sauce is already fully built.
Slow Cooker Chicken Spaghetti
Ingredients
- For the Chicken:
- 2 chicken breasts
- 1 cup chicken broth
- 1/2 cup cream of mushroom soup
- 1/2 cup cream of chicken soup
- For the Pasta:
- 200 g spaghetti
- For the Sauce:
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Optional:
- Chopped parsley
- Chili flakes
Instructions
- Place chicken, broth, cream of mushroom soup, and cream of chicken soup in the slow cooker.
- Cook on low for 4–5 hours or high for 2–3 hours.
- Shred the chicken in the slow cooker.
- Add cream cheese, cheddar cheese, garlic powder, paprika, salt, and pepper.
- Stir until creamy and well combined.
- Cook spaghetti separately according to package instructions.
- Add cooked spaghetti to the slow cooker and mix well.
- Garnish with parsley or chili flakes and serve warm.
Recipe Notes
- Use rotisserie chicken to save time.
- Do not overcook pasta before adding.
- Add bell peppers for extra flavor.
- Great for meal prep up to 3 days.
Nutrition
- Serving Size
- 1 serving
- Calories
- 520
- Sugar
- 4 g
- Sodium
- 680 mg
- Fat
- 24 g
- Saturated Fat
- 12 g
- Unsaturated Fat
- 10 g
- Trans Fat
- 0 g
- Carbohydrates
- 46 g
- Fiber
- 2 g
- Protein
- 36 g
- Cholesterol
- 110 mg
Why you'll love this
- Shredding the chicken directly in the slow cooker after it's fully cooked, rather than removing it to a cutting board, lets it immediately absorb the cream soup base it just finished cooking in.
- Adding cream cheese and cheddar after the chicken is shredded builds the sauce in stages - broth and soups first for the base flavor, then dairy for richness - rather than combining everything from the start.
Tips for the best result
- Do not overcook the pasta before adding it, as the recipe's own notes specify, since it only needs to be folded into an already-hot sauce, not cooked further in the slow cooker.
- Use rotisserie chicken to save time, per the recipe's own notes, if you'd rather skip the initial slow-cook stage for the chicken.
Troubleshooting
The pasta turned mushy after mixing in.
This usually means it was cooked past al dente before adding, or sat too long in the hot sauce. Cook it to the low end of the package's suggested time and combine it close to serving.
The sauce looks greasy.
Make sure the cream cheese is fully melted and stirred smooth before adding the cheddar and pasta, since unmelted cream cheese can separate rather than blend into the sauce.
Chicken spaghetti seems too watery.
remove the lid during the last 30 minutes of cooking to allow excess moisture to evaporate. Alternatively, create a slurry with 1 tablespoon cornstarch mixed with 2 tablespoons cold water and stir it in.
The recipe's own notes say this is great for meal prep up to 3 days.
The recipe's own notes suggest bell peppers for extra flavor, and chopped parsley or chili flakes as a garnish.
Frequently asked questions
Can I use frozen chicken for slow cooker chicken spaghetti?
For food safety, it’s best to thaw chicken completely before slow cooking. Using frozen chicken can keep the dish in the temperature danger zone too long, risking bacterial growth.
How do I prevent the pasta from becoming mushy?
Add the pasta during the last 20-30 minutes of cooking time and check it frequently. Choose a pasta shape that holds up well to slow cooking, like thicker spaghetti or penne.
Can I make this recipe dairy-free?
Absolutely! Substitute the cheese with dairy-free alternatives and use coconut cream instead of regular cream. The flavor profile will change slightly but remain delicious.
What’s the best slow cooker setting for this recipe?
Cook on low for 6-7 hours or high for 3-4 hours. Low and slow generally yields more tender chicken and better flavor development.
Can I prep slow cooker chicken spaghetti the night before?
Yes! Combine all ingredients except pasta and cheese in the slow cooker insert, refrigerate overnight, then start cooking in the morning for an even easier dinner solution.
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