Creamy Crockpot Chicken Spaghetti (Printable Version)
Slow-cooked tender chicken with creamy sauce and spaghetti finished with sharp cheddar cheese.
# Ingredients:
→ Protein
01 -
450 grams boneless skinless chicken breasts
→ Sauce Components
02 -
1 can (about 300 grams) cream of chicken soup
03 -
240 milliliters chicken broth
04 -
120 milliliters heavy cream
05 -
1 can (about 400 grams) diced tomatoes
06 -
15 grams Italian seasoning
07 -
5 grams garlic powder
→ Pasta
08 -
225 grams spaghetti
→ Cheese & Seasoning
09 -
120 grams sharp cheddar cheese
10 -
to taste salt
11 -
to taste black pepper
# Steps:
01 -
Place boneless skinless chicken breasts at the bottom of the slow cooker and season generously with salt and black pepper.
02 -
In a separate bowl, whisk together cream of chicken soup, chicken broth, heavy cream, diced tomatoes, Italian seasoning, and garlic powder until smooth. Pour mixture evenly over the chicken in the slow cooker.
03 -
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, allowing chicken to become tender and easily shreddable.
04 -
Remove lid and shred chicken directly in the slow cooker using two forks, mixing it thoroughly with the sauce.
05 -
Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti until al dente, approximately 8 to 10 minutes. Drain and set aside.
06 -
Add drained spaghetti to the slow cooker and gently toss to fully coat pasta with the creamy chicken sauce.
07 -
Sprinkle sharp cheddar cheese over the top and allow it to melt slightly before serving. Optionally garnish with fresh parsley or red pepper flakes.
# Notes:
01 -
Slow cooking on low heat preserves moisture and infuses rich flavors. Adding pasta at the end prevents it from becoming mushy.
02 -
Leftovers keep up to three days refrigerated and freeze well for two months. Reheat gently to maintain creaminess.