Description
This Slow Cooker Creamy Chicken Spaghetti is a comforting, easy-to-make dish perfect for busy weeknights. Tender chicken breasts simmer with aromatic vegetables, rich cream soups, and classic Italian herbs, all cooked together with spaghetti until perfectly creamy. Topped with sharp cheddar cheese and a touch of heavy cream, it delivers a hearty, flavorful meal with minimal effort.
Ingredients
Scale
Chicken and 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
Soup and Seasonings
- 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
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
Pasta and Cheese
- 8 oz dried spaghetti
- 1 cup shredded white cheddar cheese
- 1/4 cup heavy whipping cream
Garnish
- Chopped fresh parsley for garnish
Instructions
- Prepare the Chicken and Vegetables: Place the boneless, skinless chicken breasts at the bottom of the slow cooker. Add the diced yellow onion, diced bell pepper, and minced garlic on top of the chicken to build flavor as the dish cooks.
- Add Tomatoes and Soups: Pour the partially drained diced tomatoes over the meat and vegetables, followed by the condensed cream of mushroom soup and cream of chicken soup. These ingredients provide the creamy base for the dish.
- Season the Mixture: Sprinkle the dried oregano, dried basil, kosher salt, and black pepper evenly over all the ingredients inside the slow cooker to ensure balanced flavor distribution during cooking.
- Cook the Chicken: Cover the slow cooker and cook on low heat for about 4-6 hours or on high for 2-3 hours until the chicken is fully cooked and tender. This slow cooking allows flavors to meld beautifully.
- Shred the Chicken: Once cooked, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken into the slow cooker to mix with the creamy sauce.
- Add Spaghetti to Cook: Break the dried spaghetti in half and add it directly into the slow cooker. Stir well to combine the pasta with the sauce and chicken, ensuring the noodles are submerged as much as possible.
- Finish Cooking Pasta: Cover and continue cooking on low for an additional 30-45 minutes, or until the spaghetti is tender. Stir occasionally to prevent sticking.
- Add Cheese and Cream: Once the pasta is cooked, stir in the shredded white cheddar cheese and heavy whipping cream. Mix thoroughly to create a rich, creamy texture throughout the dish.
- Garnish and Serve: Sprinkle chopped fresh parsley over the chicken spaghetti before serving to add a fresh, herbal touch and a pop of color.
Notes
- Partially draining the diced tomatoes prevents the dish from becoming too watery.
- Using condensed soups simplifies the recipe and creates a rich creamy base without extra effort.
- If you prefer, substitute heavy whipping cream with half-and-half for a lighter option.
- To make this dish gluten-free, use gluten-free spaghetti and verify that soups are gluten-free.
- The dish reheats well and can be stored in the refrigerator for up to 3 days.
- For more spice, add red pepper flakes or a dash of hot sauce when seasoning.
Keywords: slow cooker chicken spaghetti, creamy chicken pasta, easy slow cooker dinner, creamy chicken casserole, chicken and spaghetti slow cooker