Crockpot Chicken Spaghetti Casserole
This Crockpot Chicken Spaghetti Casserole is the ultimate comfort food. With juicy shredded chicken, creamy cheese, and tender pasta, it's a hearty meal that practically makes itself in the slow cooker. Perfect for busy days, this dish comes together easily with minimal prep. Let the slow cooker do the magic, and in a few hours, you’ll have a cheesy, flavorful casserole that the whole family will love. Whether you’re feeding a crowd or prepping ahead for the week, this recipe is sure to be a favorite!
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.