Crockpot Chicken Spaghetti Recipe
Hey there, friend!
If you’re anything like me, you know that sometimes life gets crazy, and the last thing you want to do is spend hours in the kitchen.
But don’t worry, I’ve got you covered! This Crockpot Chicken Spaghetti is the perfect solution when you want something delicious, comforting, and super easy to throw together.
Trust me, you’ll love how simple it is to make. You just toss everything into the crockpot, set it, and let the magic happen.
And, this recipe is full of flavor—think creamy chicken, cheesy goodness, and tender spaghetti, all in one cozy dish. I don’t know about you, but that sounds like dinner dreams come true to me!
Best of all? It’s a total crowd-pleaser! Whether you’re cooking for the family or hosting a few friends, everyone will be asking for seconds.
So, let’s make this meal together—it’s one of those dishes that makes you feel like a rockstar in the kitchen without any of the stress.
Ready to get started? I promise you won’t regret it. Let’s dive into the recipe!
How to Make Crockpot Chicken Spaghetti Casserole
Ingredients
- 1 lb chicken breasts (boneless, skinless)
- 1 can (10.5 oz) cream of chicken soup (you can go low-fat if you like)
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (14.5 oz) diced tomatoes (drained)
- 1 small onion, chopped
- 1 bell pepper, chopped (optional, but adds a nice crunch)
- 1 packet ranch seasoning mix (trust me, it makes all the difference)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried basil (or Italian seasoning if you prefer)
- 1 ½ cups chicken broth (low-sodium, if you’re watching the salt)
- 1 ½ cups shredded cheddar cheese (because, duh)
- 8 oz spaghetti noodles, uncooked (break them in half for better crockpot coverage)
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Crockpot / Slow Cooker (6-quart or larger) – The star of this recipe; perfect for cooking everything low and slow.
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Large Pot – For boiling the spaghetti noodles before adding them to the Crockpot.
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Colander – To drain the cooked spaghetti.
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Cutting Board – For prepping ingredients like chicken, onions, or peppers.
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Sharp Chef’s Knife – Essential for chopping and dicing.
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Mixing Bowls – For mixing shredded cheese, soups, and other ingredients before combining them in the Crockpot.
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Measuring Cups and Spoons – Ensures you add the right amount of seasoning, cheese, and liquids.
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Wooden Spoon or Heat-Resistant Spatula – For stirring everything together smoothly.
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Tongs – Useful for handling the cooked chicken if you’re shredding it manually.
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Forks or Meat Shredder Claws – To shred the chicken easily and evenly.
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Serving Spoon or Ladle – For scooping out generous portions of the finished casserole.
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Airtight Storage Containers – Ideal for saving leftovers in the fridge or freezer.
(Step-by-Step Instructions)
Step 1: Prep the chicken
Place your chicken breasts at the bottom of your slow cooker. Don’t stress about making it pretty. The chicken is gonna cook and shred later, so just get them in there!
Step 2: Add the creamy goodness
Now, dump the cream of chicken and cream of mushroom soups right on top of the chicken. No need to mix yet. We’re building layers here. You want that thick, creamy base.
Step 3: Toss in the tomatoes and veggies
Next, add the drained diced tomatoes and chopped onion (and bell pepper). This is where the casserole gets a bit of freshness and crunch, plus the tomatoes bring in some juicy goodness. Don’t forget the ranch seasoning mix, this is what will take this casserole from ‘meh’ to ‘wow.’
Step 4: Season it up
Add your garlic powder, onion powder, and basil (or Italian seasoning if you like a little extra flavor).
These spices will blend together in the slow cooker to create that oh-so-comforting flavor. Give everything a gentle stir, but don’t worry if it’s not all perfectly mixed.
Step 5: Put the chicken broth
Add your chicken broth over the mixture. This helps everything cook up nice and moist. You’re creating that dreamy casserole right here.
Step 6: Slow cook it
Cover the slow cooker, set it on low, and let it cook for about 4 to 5 hours. If you’re in a rush, you can also set it on high for 2-3 hours. Either way, it’s gonna smell amazing, and you’ll be counting down the minutes.
Step 7: Break up the spaghetti
Once the chicken is cooked and ready to go, carefully remove it and shred it using two forks. Then break your uncooked spaghetti in half and stir it into the mixture. It’s going to soak up all that creamy sauce, and that’s what you want.
Step 8: Add the cheese
Stir in 1 ½ cups of shredded cheddar cheese, don’t be shy with the cheese, okay? This is what makes it the ultimate comfort food. Give it a quick stir to melt it all in.
Step 9: Let it all cook together
Cover the slow cooker again and let everything cook on low for another 20-30 minutes until the noodles are soft and have absorbed all that cheesy goodness. It’s like magic happening right in front of you.
Step 10: Serve and enjoy
Once everything is cooked and bubbly, it’s time to serve! Grab your plate and get ready to enjoy the creamiest, cheesiest bowl of comfort food you’ve ever tasted.
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Mistakes to Avoid
⒈ Overcooking the Chicken
This isn’t a roast, slow and steady wins the race here. If you leave the chicken in too long, it can dry out. Aim for 4-5 hours on low. You’ll know it’s done when it shreds easily!
⒉ Not Breaking Up the Spaghetti
If you toss the whole uncooked spaghetti in without breaking it, it’s gonna clump together. Break it in half and stir it in to ensure everything cooks evenly.
⒊ Skipping the Cheese
Don’t even think about skipping the cheese. It’s a key ingredient to that ooey-gooey texture that makes this casserole so comforting. More cheese = more joy.
⒋ Not Adding Enough Liquid
If you find your casserole a bit too dry after cooking, it might be that you didn’t add enough liquid (like chicken broth). The pasta absorbs a lot of moisture, so make sure there’s enough to keep everything creamy.
⒌ Not Stirring Enough
Don’t just dump the ingredients in and forget about them. Stir it up a little, so everything gets coated in those creamy sauces. The ranch seasoning needs to get spread out evenly for maximum flavor.
Best Tips for This Recipe
- Double the Recipe: This dish is perfect for meal prep. If you’ve got a larger crowd or want leftovers for days, double the ingredients and freeze half for later.
- Use Leftover Chicken: If you’ve got some leftover rotisserie chicken or grilled chicken sitting in your fridge, throw it in! It’ll save you time and still be delicious.
- Switch the Cheese: If you’re not a fan of cheddar (gasp!), try swapping it with mozzarella or a Mexican blend. It’ll still be creamy, just with a different twist!
- Spice It Up: Want to add a little heat? Drop in some chopped jalapeños or a pinch of red pepper flakes.
- Add Veggies: Sneak in more veggies if you like—zucchini, spinach, or mushrooms would be great options. You can never have too many veggies, right?
Serving Suggestions (How to Best Serve This Dish)
This casserole is a full meal in itself, but if you want to make it extra special, here are a few ideas to consider:
⑴ Side Salad: A simple green salad with a tangy vinaigrette can balance out all that creamy goodness.
⑵ Garlic Bread: Is there ever a time when garlic bread isn’t a good idea? Serve a crispy, buttery loaf on the side to scoop up all that extra sauce.
⑶ Roasted Vegetables: Pair it with some roasted broccoli, carrots, or Brussels sprouts for a colorful and healthy addition to the meal.
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Storage and Freezing
If you happen to have leftovers, then here’s how to store them:
① Fridge: Let the casserole cool to room temperature, then store it in an airtight container in the fridge for up to 3 days.
② Freezer: Freeze it in an airtight container for up to 3 months. Just thaw it overnight in the fridge, then reheat in the microwave or oven.
Frequently Asked Questions (FAQs)
Q: Can I use frozen chicken for this recipe?
A: Yes, you absolutely can! Just make sure to add an extra 30 minutes of cook time if you’re using frozen chicken breasts.
Q: What if I don’t have ranch seasoning?
A: No problem! You can use any seasoning you like, but a blend of garlic powder, onion powder, and a pinch of salt can work just as well.
Q: Can I make this recipe ahead of time?
A: Definitely! Assemble everything in the crockpot the night before, store it in the fridge, and cook it the next day. Just make sure the crockpot bowl is completely cool before storing.
Q: Is this recipe gluten-free?
A: Not as it is, since the recipe uses regular spaghetti. But you can easily swap in gluten-free pasta to make it GF-friendly!
Q: How can I make this recipe spicier?
A: Add some red pepper flakes or chopped jalapeños for a spicy twist. You could even add hot sauce to the sauce mixture!
Q: Can I use a different kind of pasta?
A: Sure! You can use any type of pasta, but I find spaghetti holds up the best in this recipe.
Q: Can I cook it on high instead of low?
A: Yes, but keep an eye on it. Cooking on high will take 2-3 hours. Just make sure the chicken is fully cooked through before adding the pasta.
Conclusion
And there you have it, friend! The ultimate Crockpot Chicken Spaghetti Casserole. It’s the kind of dish that makes your house smell amazing and your family do a happy dance.
Whether you’re feeding a family or prepping for the week ahead, this is one meal that’s guaranteed to satisfy.
Now, don’t be shy—tell me how your version turned out in the comments. What’s your favorite ingredient to toss into this casserole? I’d love to hear from you!
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You Might Also Want To Try
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Crockpot Chicken Spaghetti Casserole
Ingredients
Ingredients:
- 2 lbs boneless skinless chicken breasts
- 1 24 oz jar of marinara sauce
- 1 can 10.5 oz cream of chicken soup (or you can use cream of mushroom if preferred)
- 1 cup sour cream Greek yogurt is a good substitute
- 1/2 cup chicken broth or water
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 8 oz spaghetti uncooked
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Key Substitutions:
- Chicken: You can swap out the chicken breasts for chicken thighs for a richer flavor.
- Cream of Chicken Soup: Use cream of mushroom soup if you’re looking for a slightly different taste.
- Sour Cream: Greek yogurt is a great substitute if you want a slightly tangier flavor or a lighter option.
- Spaghetti: If you prefer another pasta feel free to use penne or rotini.
Instructions
How to Cook the Crockpot Chicken Spaghetti Casserole: A Step-by-Step Guide
Prep your chicken
- Start by placing your chicken breasts in the bottom of the crockpot. No need to do anything fancy here—just throw them in!
Add the creamy goodness
- Pour the can of cream of chicken soup over the chicken. Add the sour cream (or Greek yogurt if you’re feeling fancy). This is where the creamy magic begins!
Season it up
- Sprinkle the garlic powder, onion powder, dried basil, salt, and pepper over everything. Don’t worry if you get a little extra—seasoning is your friend.
Pour in the marinara
- Now, pour the marinara sauce on top. Don’t be shy—let it coat everything nicely. This will give the dish its rich, Italian flavor.
Add the chicken broth
- Pour in the chicken broth (or water if that’s all you’ve got). This helps everything cook evenly and adds extra moisture.
Set and forget
- Cover the crockpot with the lid, set it to low, and let it cook for about 5 hours. If you're in a rush, set it to high for 3 hours. Your kitchen is going to start smelling amazing, so don’t say I didn’t warn you!
Cook the pasta
- About 30 minutes before your chicken is done, cook your spaghetti according to the package instructions. Drain and set it aside.
Shred the chicken
- Once the chicken is fully cooked (it should shred easily with a fork), pull it out and shred it right in the crockpot. Don’t be afraid to get a little messy—this is the fun part!
Add the pasta and cheese
- Toss your cooked spaghetti into the crockpot and mix it all together. Then, sprinkle the mozzarella and Parmesan cheese on top. Stir until everything is cheesy and bubbly. Don’t be afraid to sneak a bite... you’re going to love it!
Serve and enjoy
- Scoop out a hearty portion onto your plate, grab a fork, and dig in! You just made an amazing dinner with minimal effort. High five, you!
Notes
- Use rotisserie chicken for a quicker option.
- Undercook the pasta slightly to avoid it becoming too soft.
- Feel free to adjust the seasoning to your taste—more garlic, a pinch of red pepper flakes, or even some Italian herbs for extra flavor.
