Crockpot Chicken Spaghetti is the ultimate comfort food made effortless with a slow cooker. Juicy chicken, tender pasta, and rich tomato sauce create a family-friendly dish that satisfies every craving.
This set-it-and-forget-it recipe packs wholesome ingredients into one pot, making it a weeknight dinner winner. With just 15 minutes of prep, you’ll come home to a hearty, homemade meal.
What You’ll Need for This Cozy Crockpot Chicken Spaghetti
- Chicken thighs – Juicy and flavorful, they bring richness and depth to the sauce while staying tender during slow cooking.
- Tomato sauce – Forms the savory base, soaking into the meat and pasta for bold, comforting flavor.
- Carrots and celery – These aromatic veggies add a subtle sweetness and earthiness that balance the acidity of the tomato sauce.
- Garlic and onion – Infuse the entire dish with a savory backbone, enhancing every bite with bold flavor.
- Chicken broth – Adds body and helps the spaghetti cook directly in the slow cooker, absorbing all the flavors.
- Italian seasoning – A fragrant blend that ties the sauce together with herbs like oregano, basil, and thyme.
- Spaghetti – The heart of the dish, absorbing all the savory goodness of the broth and tomato mixture as it cooks.
- Parmesan cheese – Melts into the dish at the end, offering a nutty, salty finish.
- Fresh herbs (parsley, dill, or basil) – A vibrant final touch that brightens and balances the richness.
Easy Steps to Crockpot Chicken Spaghetti Success
Start by layering diced carrots, celery, onion, and garlic into your slow cooker. Pour in tomato sauce and chicken broth, then stir in Italian seasoning, salt, and pepper. Nestle the chicken thighs into the mixture.
Let the crockpot work its magic—cook on high for 3–4 hours or low for 6–8 hours. Once the chicken is cooked through and tender, remove it and shred with two forks.
Return the chicken to the crockpot and turn the heat to high. Break your spaghetti in half and stir it into the sauce and chicken. Cook for another 30 minutes, stir to submerge any dry pasta, then finish cooking for about 10 minutes more, until perfectly tender.
Right before serving, stir in grated Parmesan and fresh herbs for a creamy, herby finish that ties everything together.
Tips & Twists for the Best Crockpot Chicken Spaghetti
For a richer flavor, try searing the chicken thighs in a hot skillet before adding them to the crockpot. This adds a layer of depth without much extra effort.
Whole wheat or gluten-free spaghetti works just as well—just keep an eye on cooking time, as alternative pastas may cook faster. Want a little kick? Add crushed red pepper flakes or a dash of smoked paprika to the sauce base.
To lighten things up, swap in chicken breasts or go half-and-half with thighs and breast meat. And for a creamier finish, stir in a splash of cream cheese or sour cream at the end before adding the Parmesan.
Storing Leftovers Like a Pro
Crockpot Chicken Spaghetti is best enjoyed fresh, but if you do have leftovers, store them in an airtight container in the fridge for up to 3 days. The pasta may soften over time, but the flavor holds up beautifully.
Freezing isn’t recommended due to the texture changes in cooked pasta, so consider halving the recipe if you’re cooking for fewer people. For reheating, add a splash of chicken broth or water before warming on the stovetop or in the microwave to keep things saucy and moist.
Warm, comforting, and effortlessly satisfying, this Crockpot Chicken Spaghetti is a one-pot wonder that deserves a spot in your regular dinner rotation.
Slow Cooker Chicken Spaghetti Recipe
Ingredients
- 1/3 cup finely chopped parsley dill, or basil
- 3 cups low-sodium chicken broth
- 2 large celery stalks diced
- 10 ounces spaghetti regular, whole wheat, or gluten-free
- 1 small onion diced
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 3 pounds skinless chicken thighs bone-in or boneless
- 15 ounces canned tomato sauce
- 1/2 teaspoon ground black pepper
- 1/3 cup grated Parmesan cheese
- 2 large garlic cloves minced
- 1 large carrot diced
Instructions
- Combine the carrot, celery, onion, garlic, tomato sauce, chicken broth, Italian seasoning, salt, and pepper directly into a large slow cooker, mixing well to distribute the seasonings evenly.
- Nestle the chicken thighs into the mixture, ensuring they are fully immersed in the sauce.
- Secure the lid and cook on High for 3 to 4 hours or on Low for 6 to 8 hours until the chicken is tender.
- Remove the cooked chicken from the slow cooker and shred it thoroughly using two forks, discarding bones if present. Switch the cooker to High if it was set on Low, and return the shredded chicken to the pot.
- Break the spaghetti in half and stir it into the sauce and chicken mixture, making sure the noodles are mostly submerged. Cover and cook for 30 minutes, stirring midway to help coat all noodles; for gluten-free pasta, particularly brown rice, reduce the cooking time slightly.
- Continue to cook for an additional 10 minutes or until the pasta is fully tender, ensuring the top layer of spaghetti is covered by the sauce.
- Sprinkle the finished dish with Parmesan cheese and fresh herbs, stir thoroughly, and serve hot.
