If you are looking for an easy-to-make meal that is guaranteed to impress your family and friends, this Crockpot chicken spaghetti is a must-try. The aroma of this dish is irresistible and will remind you of your favorite cozy Italian restaurant. The flavors are bold and comforting, with a perfect balance of creamy, tangy tomato sauce and savory chicken that will leave you wanting more.
Looking for a hearty and delicious meal that's packed with flavor? Look no further than this Crockpot Chicken Spaghetti recipe! This dish is loaded with tender chicken and pasta in a creamy sauce that's sure to satisfy your cravings.
Not only is this the perfect comfort food, but it is also easy to make. The slow cooker does all the work of cooking the chicken and sauce - all you have to do is shred or dice the meat, add the cheese, and stir in the cooked pasta.
This makes this Crockpot chicken pasta a stress-free meal for casual entertaining or a delicious weeknight meal.
It is one of my all-time favorite chicken and pasta crockpot recipes, and I think it will become a family favorite at your house too.
Ingredients
- Chicken: I like to use boneless chicken breasts to make chicken pasta in the slow cooker, but you could use chicken thighs if you prefer. Just make sure to trim off any excess fat.
- Italian Seasoning: This adds great flavor to the dish. If you don't have Italian seasoning on hand, use a blend of dried oregano, rosemary, and basil.
- Sea Salt: You can adjust the salt to your liking. I use about a teaspoon per pound of chicken.
- Black Pepper: Freshly ground black pepper adds the perfect zing.
- Rotel Tomatoes: A can of Rotel is an easy way to add extra spice and flavor to the sauce without extra prep time. Be sure not to drain off any liquid before adding them to the slow cooker.
- Broth: You can use store-bought or homemade chicken broth in this crock pot chicken spaghetti recipe.
- Half and Half (or Heavy Cream): This helps to create a richer, creamier sauce. If you don't have half and half on hand, heavy cream works just as well. You could also use whole milk.
- Cream Cheese: Adds some creamy richness to the dish. Be sure to cut it into cubes so that it melts evenly.
- Spaghetti Noodles: You'll need about 16 ounces of dry spaghetti noodles for this pasta recipe. Since we cook the pasta separately, almost any size or shape of pasta you like will work.
- Cheddar Cheese: I recommend sharp cheddar. You could also use mozzarella cheese, Colby jack cheese, or even Velveeta cheese.
- Parmesan: Use a block of parmesan that you grate yourself for the most flavor.
Step by Step
For the full recipe with measurements, see the recipe card at the end of the post.
Pro Tips
- For a low-carb slow cooker chicken spaghetti, omit the spaghetti noodle and use spaghetti squash instead. It is super easy to cook your squash with my Instant Pot spaghetti squash recipe.
- If you'd like to add more veggies to the dish, sauteed onions, mushrooms, or red bell pepper make a lovely addition.
- Free free to add additional seasonings. Garlic powder, onion powder, and paprika are all great additions.
- For a vegetarian version, replace the chicken with sliced mushrooms or extra vegetables.
- For a spicier crockpot chicken spaghetti with rotel, add ½ teaspoon of red pepper flakes.
Storage
Store leftovers of this crockpot chicken pasta recipe in an airtight container in the refrigerator for up to 3-4 days. Reheat the leftovers in the microwave or on the stovetop.
FAQs
Is it OK to put raw chicken in slow cooker?
Yes it is safe to put raw chicken in the slow cooker. The low setting on your slow cooker will help to ensure that the chicken is cooked through and reaches a safe internal temperature before serving.
Can I put frozen chicken in a slow cooker?
I strongly advise against putting frozen chicken in a slow cooker when making this creamy crockpot chicken spaghetti or any other recipe.
The primary concern with cooking frozen chicken in a slow cooker is the potential for bacterial growth. Bacteria thrive in temperatures ranging from 40°F to 140°F, which is commonly referred to as the “danger zone.”
When you place frozen chicken in a slow cooker, it takes longer for the internal temperature of the meat to reach the safe temperature of 165°F, allowing bacteria to grow and potentially cause foodborne illness.
Slow cookers are designed to cook food at low temperatures over an extended period, which can exacerbate the risk of bacterial growth when working with frozen meat.
This is because it can take several hours for the frozen chicken to thaw to room temperature and then additional time for it to reach a safe internal temperature. During this time, the chicken may linger in the danger zone for too long, allowing bacteria to multiply rapidly.
Besides the risk of bacterial growth, slow cooking frozen chicken can also result in uneven cooking. The outer layer of the chicken may cook at a faster rate than the center, leading to dry, stringy meat on the outside and undercooked meat in the center.
Tools
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- Slow Cooker - Use a multi-cooker like the Ninja PossibleCooker or Instant Pot Dutch Oven or a CrockPot
Storage
Leftover chicken spaghetti can be stored in the refrigerator for up to three days.
You can also store it in a freezer-safe container in the freezer for up to three months.
More Slow Cooker Recipes to Try
- For a delicious and versatile meaty main, don't miss this Slow Cooker Brisket.
- Crockpot Lasagna with Ricotta is an easier twist on a much-loved classic. Don't worry - there is no flavor sacrifice here!
- Make this Crockpot Meatloaf once, and the whole family will be hooked.
- Uplevel your weeknight meals with these Slow Cooker Short Ribs.
Creamy Crockpot Chicken Spaghetti with Rotel
Equipment
Ingredients
- 1 ½ pounds boneless skinless chicken breast
- 2 teaspoons Italian seasoning
- 1 ½ teaspoons sea salt
- 1 teaspoon fresh ground black pepper
- 10 ½ ounces Rotel tomatoes
- 1 ½ cups chicken broth
- ½ cup half and half or heavy cream
- 8 ounces cream cheese diced
- 16 ounces spaghetti noodles
- 2 cup shredded cheddar
- ½ cup shredded parmesan
Instructions
- Pat the chicken dry and season with Italian seasoning, salt, and pepper.
- Add the Rotel tomatoes, chicken broth and cream to your slow cooker and whisk to combine.
- Add the chicken. Scatter the cream cheese on top.
- Cover and cook over low heat for 3 to 4 hours.
- When the cooking time is up, remove the chicken from the slow cooker and shred or dice. Stir the sauce well to make sure the cream cheese is fully incorporated. Stir in 1 cup of the cheddar cheese. Return the chicken to the pot.
- Bring a pot of salted water to a boil, and cook the spaghetti noodles according to package directions.
- Drain and add to the slow cooker.
- Top with the remaining cup of cheddar and the parmesan. Cover until the cheese melts.
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