Crockpot Chicken Spaghetti
Coming home to a warm and creamy pasta bowl is incredibly comforting, especially when it has been cooking itself while you went on with your day. This crockpot chicken spaghetti is one of my favorite recipes when I want something cheesy and easy to make. With tender, juicy chicken, rich sauce, and perfectly cooked noodles, this dish delivers cozy, comforting home-cooked flavor without spending hours in the kitchen.
Servings: 6 servings
Ingredients
- 1 and ½ pounds boneless skinless chicken breast
- 1 14 ounce can petite diced tomatoes with basil, garlic and oregano (not drained)
- 1 22.6 ounce can cream of chicken soup (family size or use 2 small cans)
- 1 and ½ teaspoon Italian seasonings
- ¼-1/2 teaspoon red pepper flakes
- ½ teaspoon garlic powder
- 6 ounces cream cheese
- 1 cup grated mozzarella
- 1 cup grated Monterey jack cheese
- 1 16 ounce box spaghetti
Instructions
- Add the chicken breast, canned tomatoes, cream of chicken soup and spices to the bottom of a 6 quart crockpot. Cook on low for 4-6 hours or low for 2-3 hours.
- Once the chicken is cooked through use forks to shred the chicken. You can remove it from the crockpot and then return it to the sauce if that is easier.
- Add the cream cheese, mozzarella cheese and Montery jack cheese to the crockpot and continue cooking on high for 20-30 minutes, just so the cheese melts.
- While the cheese is melting cook your pasta according to package directions and drain well.
- Add the cooked pasta to the crockpot and stir to combine. Garnish with fresh parsley and serve immediately.