Crockpot Chicken Spaghetti

This Crockpot chicken spaghetti is creamy, cheesy, and family-friendly. Made with tender chicken, simple pantry ingredients, and plenty of comforting flavor, it’s an easy dinner the slow cooker practically makes for you.

taking Crockpot Chicken Spaghetti out of the pot

Why Make It: The slow cooker handles the chicken and sauce base, so dinner feels homemade with less stovetop time.
Flavor: Creamy and savory with zesty tomatoes, spices, and plenty of melty cheese.
Recommended Tools: 6-quart slow cooker.
Serving Suggestions: Serve with a green salad or garlic bread for an easy, hearty meal

broth , pepper , milk , cornstarch , chicken , cheese , bouillon , onion powder , italian seasoning , garlic powder , spaghetti , parmesan , tomatoes with chilies with labels to make Crockpot Chicken Spaghetti

Ingredients for Crock Pot Chicken Spaghetti

Chicken Breast: Boneless skinless chicken breasts shred neatly after slow cooking, while boneless thighs work just as well if you prefer a slightly richer, more flavorful bite.
Pepper: Red bell pepper is a little sweeter, while green is more savory.
Rotel Tomatoes: Be sure to drain the tomatoes well so the sauce stays creamy, and pick mild for a family-friendly flavor or hot if you like a little extra kick.
Evaporated Milk: Evaporated milk is best for a creamy slow cooker finish since it is more stable than regular milk, and be sure to not use condensed milk (as it’s sweetened!).
Cheese: Shred the cheese from a block if possible for a smoother melt. Colby Jack or sharp cheddar both work well. Pre-grated Parmesan works fine since it melts easily into the sauce.
Variations: For extra heat, stir in a pinch of red pepper flakes or use hot diced tomatoes with chilies. Add extra veggies like mushrooms or a handful of spinach near the end, and for a lighter finish, reduce the cheddar slightly for a looser, less rich sauce.

adding peppers and seasonings to chicken to make Crockpot Chicken Spaghetti

adding milk to pot to make Crockpot Chicken Spaghetti

How to Make Crockpot Chicken Spaghetti

Cook chicken, tomatoes, broth, bouillon, seasoning and red pepper in a crockpot.
Cook the pasta al dente. Shred the chicken.
Whisk together cornstarch and milk. Add to the crockpot. Return chicken to the pot, along with cheese, and spaghetti (as per full recipe below).

For a Rich and Creamy Sauce: Drain the tomatoes well.
For Perfect Noodles: Cook the spaghetti just shy of done since it softens a bit more in the slow cooker.
For a Smooth Sauce: Whisk the cornstarch and evaporated milk until completely smooth before adding, so there are no lumps.
Sauce Too Thick: If the sauce thickens too much after adding the pasta, stir in a splash of warm broth or milk.

plated Crockpot Chicken Spaghetti with crockpot in the background

Save It For Later

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze the chicken and sauce without the pasta for up to 3 months.
Thaw, toss with freshly cooked pasta, and reheat with a splash of milk or broth.

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Cook Time 3 hours

Total Time 3 hours

Place the chicken and bell pepper in the bottom of a 6-quart slow cooker.
Add the drained diced tomatoes, chicken broth, crumbled bouillon cube, Italian seasoning, garlic powder, onion powder, and salt.
Cover and cook LOW for 5 to 6 hours or HIGH for 2½ to 3 hours.
Once the chicken is tender, cook the pasta al dente according to package directions.
Remove the chicken and shred it. Whisk together the cornstarch and evaporated milk, and mix into the sauce in the slow cooker. Cover and cook on HIGH for 15 minutes or until thickened.
Return the shredded chicken to the pot with the cheese and cooked spaghetti. Stir and cook 10 to 15 minutes or until the cheese is melted.
Taste and season with additional salt and pepper before serving if desired.

Keep leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Main Course

Cuisine Italian

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