CrockPot Chicken Spaghetti: Dump & Forget Comfort!
This creamy, cheesy CrockPot Chicken Spaghetti is the ultimate weeknight comfort food. Just dump the ingredients and let the slow cooker handle dinner — perfect for busy nights and picky eaters alike.
Equipment
- Crockpot (slow cooker)
- Mixing bowl
- Measuring cups and spoons
- forks (for shredding)
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 10.75 oz condensed cream of mushroom soup
- 10.75 oz condensed cream of chicken soup
- 10 oz diced tomatoes and green chilies (Rotel), undrained
- 4 oz diced green chilies, drained (optional)
- ½ cup chopped onion (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 8 oz spaghetti, broken into thirds
- 2 cups shredded cheddar cheese, divided
Instructions
- Place chicken in the bottom of a CrockPot.
- In a large bowl, combine cream of mushroom soup, cream of chicken soup, Rotel, green chilies, onion, garlic powder, onion powder, salt, and pepper. Mix well.
- Pour the soup mixture over the chicken.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is cooked through and shreds easily.
- Remove chicken and shred with two forks. Return shredded chicken to the CrockPot.
- Stir in uncooked spaghetti and 1½ cups of shredded cheddar cheese.
- Cover and cook on high for 30–60 minutes, stirring occasionally, until spaghetti is tender.
- Stir in remaining ½ cup of shredded cheddar cheese.
- Let stand for a few minutes before serving.
- Serve hot and enjoy!
Notes
Customize with extra veggies, cream cheese, or spicy Rotel for heat. Add cooked bell peppers or mushrooms for texture. A splash of broth helps thin thick sauce. Freezes well for future meals!