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Easy CrockPot Chicken Spaghetti Recipe

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 6 hours 30 minutes
  • Total Time: 6 hours 40 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: American, Comfort Food

Description

This Easy CrockPot Chicken Spaghetti is a creamy, cheesy, and comforting meal made with tender shredded chicken, pasta, and a flavorful sauce—all cooked effortlessly in the slow cooker. Perfect for busy weeknights, this dish is a family favorite that requires minimal prep but delivers maximum flavor!

Ingredients

Units Scale

For the CrockPot:

  • 2 boneless, skinless chicken breasts (or 2 1/2 cups cooked, shredded chicken)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 1 (10.5 oz) can cream of chicken soup
  • 1 (10.5 oz) can cream of mushroom soup (or use two of the same kind)
  • 1 (10 oz) can diced tomatoes with green chilies (such as Rotel, undrained)
  • 1 cup chicken broth
  • 8 oz Velveeta cheese (cubed)
  • 1/2 cup shredded cheddar cheese
  • 1/2 teaspoon paprika (optional for extra flavor)

For the Pasta & Toppings:

  • 8 oz spaghetti (broken in half)
  • 1/2 cup milk (if needed to thin out the sauce)
  • 1/2 cup shredded cheddar cheese (for topping)
  • Chopped parsley or green onions (for garnish)

Instructions

1. Cook the Chicken & Sauce in the CrockPot:

  1. Place the chicken breasts in the slow cooker. Season with salt, pepper, garlic powder, onion powder, and Italian seasoning.
  2. Pour in cream of chicken soup, cream of mushroom soup, diced tomatoes, and chicken broth.
  3. Add the Velveeta cheese and shredded cheddar cheese. Stir slightly to combine.
  4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender.

2. Shred the Chicken & Add Pasta:

  1. Remove the chicken, shred it with two forks, and return it to the CrockPot.
  2. Add the uncooked spaghetti, stir well, and cover. Cook on LOW for 20-25 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.
  3. If the sauce is too thick, add ½ cup milk to loosen it.

3. Add Final Touches & Serve:

  1. Sprinkle extra shredded cheddar cheese on top and let it melt for 5 minutes.
  2. Garnish with chopped parsley or green onions and serve warm.

Notes

  • Want more veggies? Add diced bell peppers or mushrooms.
  • Make it spicier by using hot Rotel or adding red pepper flakes.
  • Use pre-cooked chicken (such as rotisserie) and reduce cook time to 3 hours on LOW.
  • For a lighter version, use low-fat cream soups and cheese.

Find it online: https://recipe.ukfinda.com/easy-crockpot-chicken-spaghetti-recipe/