Creamy Crockpot Chicken Spaghetti

This slow cooker creamy chicken spaghetti is comfort food at its easiest and most satisfying. The creamy, cheesy sauce soaks into every strand of pasta for a crave-worthy dinner.

Let the slow cooker do the heavy lifting while tender chicken, vibrant veggies, and savory seasonings blend into a luscious, spoon-coating sauce perfect for busy weeknights.

What You’ll Need for Slow Cooker Creamy Chicken Spaghetti

• Boneless, skinless chicken breast – The heart of the dish, becoming fall-apart tender after hours in the slow cooker.
• Yellow onion – Adds sweet, aromatic depth as it simmers down into the sauce.
• Bell pepper – Brings mild sweetness and color that balances the rich, creamy flavors.
• Garlic – Bold and fragrant, it infuses the sauce with savory complexity.
• Diced tomatoes with herbs – A bright, tangy layer that also builds herbaceous notes from basil, garlic, and oregano.
• Condensed cream of mushroom soup – Provides the savory, umami-packed backbone of the creamy sauce.
• Condensed cream of chicken soup – Adds comforting richness and boosts the poultry flavor.
• Dried oregano and basil – These classic herbs bring Italian warmth and subtle depth to the sauce.
• Kosher salt and black pepper – Essential seasonings to bring out all the other flavors.
• Dried spaghetti – Soaks up the luscious sauce for a forkful of cozy with every bite.
• Shredded white cheddar cheese – Melts into a gooey, slightly tangy layer of cheesy goodness.
• Heavy whipping cream – Rounds everything out with a final touch of decadence.
• Fresh parsley – Brightens the plate visually and cuts through the richness with a pop of freshness.

From Slow Cook to Creamy Perfection: How to Make This Dish

Start by placing the chicken breasts into your slow cooker. Stir together a vibrant veggie sauce made from diced onions, bell pepper, garlic, tomatoes, and condensed soups, seasoned generously with dried herbs, salt, and pepper.

Pour the sauce over the chicken, cover, and let it slowly cook on low for 6–8 hours until tender. Just before serving, shred the chicken and return it to the saucy base.

Boil your spaghetti separately, then stir it into the chicken mixture along with heavy cream and shredded cheese. Let everything melt and meld together before finishing with a fresh sprinkle of chopped parsley.

Tips, Tricks & Twists for the Creamiest Chicken Spaghetti

For an extra layer of flavor, consider searing the chicken breasts lightly before adding them to the slow cooker. It’s not necessary, but it can bring out a deeper, savory edge.

Want a little heat? Add a pinch of crushed red pepper flakes into the sauce mixture. For even more cheesiness, try a blend of white cheddar and Monterey Jack, or sprinkle freshly grated Parmesan on top before serving.

If you’re not a fan of cream of mushroom, double up on the cream of chicken or swap in cream of celery for a milder base. And for veggie lovers, toss in a handful of spinach or peas during the final 30 minutes.

Keeping It Delicious: Storing and Reheating Leftovers

This creamy chicken spaghetti holds up beautifully for leftovers. Store it in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of milk or chicken broth to loosen up the sauce and keep it silky.

For freezing, portion the cooled spaghetti into freezer-safe containers, leaving some space at the top for expansion. Freeze for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop or microwave until hot and creamy again.

Slow Cooker Creamy Chicken Spaghetti

A velvety and rich chicken spaghetti dish, crafted with ease in a slow cooker—effortless yet packed with comforting, savory depth.

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Prep Time 15 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 15 minutes mins

Ingredients

  

• 1/2 teaspoon black pepper
• 1/4 cup heavy whipping cream
• 1 cup shredded white cheddar cheese
• 3 cloves garlic finely minced
• 10 oz can condensed cream of mushroom soup
• 1/2 teaspoon kosher salt
• 1 medium yellow onion finely chopped
• 1 teaspoon dried basil
• 15 oz can diced tomatoes partially drained (preferably with basil, garlic, and oregano)
• 10 oz can condensed cream of chicken soup
• 1 teaspoon dried oregano
• 1 1/2 pounds boneless skinless chicken breasts, patted dry
• 1 medium bell pepper any variety, diced
• 8 oz dried spaghetti
• Chopped fresh parsley for garnish

Instructions

 

• Place the chicken breasts in the base of a slow cooker insert.
• In a separate bowl, thoroughly mix together the diced onion, bell pepper, minced garlic, diced tomatoes, both condensed soups, dried oregano, basil, kosher salt, and ground black pepper.
• Pour this combined mixture over the chicken in the slow cooker, ensuring the meat is well covered.
• Secure the lid and cook on the LOW setting for 6 to 8 hours. Cooking on HIGH is not recommended and untested for this recipe.
• Roughly 30 to 40 minutes prior to serving, remove the chicken and shred it using two forks or your preferred method. Return the shredded chicken to the slow cooker and mix it in.
• Approximately 20 to 30 minutes before serving time, bring a generously salted pot of water to a rolling boil. Cook the spaghetti noodles according to package instructions, drain them well, then incorporate them into the slow cooker.
• Add the heavy whipping cream and sprinkle in the shredded white cheddar cheese. Stir until evenly distributed. Cover once again and allow it to rest for about 5 minutes to gently heat the cream and melt the cheese.
• Uncover, garnish with freshly chopped parsley, and serve immediately while hot.