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Slow Cooker Chicken Spaghetti Recipe

A wholesome and hearty slow cooker meal that simmers tender chicken with aromatic vegetables and Italian spices in a savory tomato broth, finished with spaghetti and Parmesan. An excellent choice for a satisfying, kid-friendly dinner.
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Prep Time 15 minutes
Cook Time 3 hours 40 minutes
Total Time 3 hours 55 minutes

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.

Notes

Refrigerate leftovers in an airtight container for up to 3 days. This dish is not recommended for freezing due to the pasta’s texture upon thawing. Consider halving the recipe to avoid excess.