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This creamy chicken spaghetti made in the Crock Pot brings together tender chicken, melty cheese, and a rich sauce for a comforting and easy dinner the whole family will enjoy. Perfect for busy nights, it’s simple to prepare and offers delicious leftovers that taste just as good the next day.
I first made this during a hectic week when I needed something effortless yet satisfying and found myself coming back to it every time I craved comfort food that requires little fuss.
Ingredients
- Cream of chicken soup: for a creamy and savory base choose low sodium to control salt levels
- Cream of celery soup: adds subtle flavor and creaminess substitution with cream of mushroom works well
- Diced tomatoes: bring acidity and balance richness you can swap for mild salsa for a little extra zing
- Cream cheese: gives velvety texture soften it beforehand for smooth melting
- Garlic powder: provides warm undertones fresh minced garlic works if preferred
- Oregano: contributes a touch of earthiness enhancing the overall flavor
- Boneless skinless chicken breasts or thighs: for tender shreddable protein rotisserie chicken can save time
- Spaghetti: cooked separately to avoid sogginess other pasta shapes like penne or rigatoni can be used
- Shredded mozzarella cheese: offers gooey melty goodness Pepper Jack or Mexican blend cheeses are tasty alternatives
- Salt and pepper: to taste adjusting at the end for perfect seasoning
Instructions
- Spoon in the Soups and Cheese:
- Pour cream of chicken soup, cream of celery soup, diced tomatoes, and cubed cream cheese into your 6quart Crock Pot. The cream cheese needs to be cut into cubes and softened so it will melt evenly into the sauce.
- Season and Stir:
- Add garlic powder and oregano to the mixture. Stir everything gently but thoroughly so all the flavors combine evenly, creating a rich and creamy base.
- Add Chicken to Cook:
- Place the boneless skinless chicken breasts in the Crock Pot, making sure they are submerged in the sauce. Cover the Crock Pot and cook on low for 4 to 6 hours until the chicken is very tender and ready to shred.
- Shred the Chicken:
- Remove the chicken breasts from the pot and shred them carefully with two forks. It should pull apart easily and absorb the flavors from cooking.
- Cook the Pasta Separately:
- While chicken is cooking or once it’s done, prepare the spaghetti according to the package instructions. Drain well to prevent any excess moisture from thinning the sauce later.
- Combine and Melt Cheese:
- Return the shredded chicken and cooked spaghetti to the Crock Pot with the sauce. Add the shredded mozzarella cheese and stir to combine. Cover and let it sit for about 5 minutes so the cheese can melt evenly into the dish.
- Season to Taste and Serve Warm:
- Give the chicken spaghetti a final taste. Adjust salt, pepper, garlic powder, or oregano as needed to suit your preference. Serve immediately while warm and melty.
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One of my favorite ingredients here is the cream cheese, which adds a luxurious texture that makes this dish feel indulgent without being complicated. A memorable family moment was when my kids asked for seconds and then requested it for their lunch boxes the next day, making it a true weeknight winner.
Storage tips
Keep leftovers in an airtight container in the fridge for up to four days. When reheating, add a little milk or broth to restore creaminess and warm gently on the stovetop or in the microwave to avoid drying out. You can freeze leftovers for up to two to three months in freezer safe containers or bags. Thaw overnight in the fridge before reheating.
Ingredient substitutions
If you prefer, swap cream of celery soup for cream of mushroom or use all cream of chicken soup. For diced tomatoes, try mild salsa to add a flavorful twist with a touch of spice. Chicken thighs can be used instead of breasts for richer taste and extra tenderness. Use a Mexican cheese blend or Pepper Jack in place of mozzarella for a little kick.
Serving suggestions
Serve this creamy chicken spaghetti with garlic bread, warm dinner rolls, or crusty baguette to soak up the sauce. A fresh green salad with a tangy vinaigrette adds balance to this rich dish. For extra veggies, toss in some baby spinach during the last minutes of cooking in the Crock Pot.
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This Crock Pot creamy chicken spaghetti is a simple comforting meal that reheats well and pleases picky eaters. Enjoy warm with a side of crusty bread.
Frequently Asked Questions About Recipes
- → Can this dish be made without a slow cooker?
Yes, you can prepare it in the oven by cooking the chicken and sauce in a covered baking dish, then adding cooked pasta and cheese towards the end to melt softly.
- → What can I use instead of spaghetti?
Other pasta shapes like rigatoni, penne, bow ties, rotini, linguine, or fettuccine work well. Avoid tiny pasta such as orzo as it absorbs too much sauce.
- → How can I adjust the thickness of the sauce?
If the sauce is too thick, add a splash of milk or broth at the end to loosen it to your desired consistency.
- → Are there ways to add extra vegetables or flavors?
Yes, add fresh spinach in the last 5 minutes of cooking or include cooked bacon or ham for a smoky twist. Fresh basil or parsley can add a pop of color and flavor too.
- → What sides pair well with this meal?
Serve alongside garlic bread, breadsticks, dinner rolls, or a crisp side salad to complement the creamy and savory flavors.
- → How should leftovers be stored and reheated?
Store in the fridge for up to 4 days. Reheat gently on the stove with a splash of milk or broth to restore creaminess. Portions can be frozen for 2-3 months; thaw before reheating.