Oh, the slow cooker! Seriously, what would I do without it? I mean, who has time to slave over a hot stove every night? Not me! That’s why I’m SO excited to share my absolute *favorite* recipe for CrockPot Chicken Spaghetti. It’s the ultimate comfort food, and it’s ridiculously easy to make.
Picture this: it’s a crazy Tuesday, the kids have soccer practice, and you’re staring down the barrel of another takeout night. But WAIT! You remembered to throw everything into the CrockPot this morning. BOOM! Dinner is served. And the best part? Prep takes, like, 15 minutes tops. Trust me, this CrockPot Chicken Spaghetti will become your new weeknight hero!
Why You’ll Love This CrockPot Chicken Spaghetti
Okay, seriously, where do I even start? This recipe is a game-changer! Here’s why you’re gonna be obsessed:
- Super easy to prep – like, ridiculously easy.
- Packed with flavor that the whole family will devour.
- Comfort food at its finest. Think cozy night in!
- It’s family-friendly; even picky eaters love it.
- Great for meal prepping. Hello, easy lunches!
Ingredients for Your CrockPot Chicken Spaghetti
Alright, let’s talk ingredients! Nothing fancy here, promise. You probably have most of this stuff in your pantry already. Here’s what you’ll need for this amazing CrockPot Chicken Spaghetti:
- 1 pound spaghetti – the regular kind works great!
- 1.5 pounds boneless, skinless chicken breasts – fresh or frozen, doesn’t matter!
- 1 can (10.75 ounces) condensed cream of mushroom soup – don’t skimp!
- 1 can (10.75 ounces) condensed cream of chicken soup – adds a nice richness.
- 1 can (10 ounces) diced tomatoes and green chilies, undrained – Rotel is my go-to!
- 1 package (8 ounces) cream cheese, cubed – makes it extra creamy!
- 1/2 cup milk – any kind will do.
- 1 teaspoon garlic powder – because garlic makes everything better, right?
- 1/2 teaspoon onion powder – for that extra oomph!
- Salt and pepper to taste – don’t be shy!
- 1 cup shredded cheddar cheese – because…cheese!
How to Make CrockPot Chicken Spaghetti: Step-by-Step Instructions
Okay, here we go! Time to turn those ingredients into a bubbling, cheesy masterpiece. Don’t worry, it’s even easier than it sounds. Just follow these simple steps, and you’ll be chowing down on some amazing CrockPot Chicken Spaghetti in no time!
Preparing the Chicken
First things first: grab your CrockPot. Now, toss in those chicken breasts. Seriously, just plop ’em right in! Next, pour in the cream of mushroom soup, cream of chicken soup, and that can of Rotel (don’t drain it!). Then, add the cubed cream cheese, milk, garlic powder, onion powder, salt, and pepper. Pop the lid on, and you’re good to go! Cook on low for 6-8 hours, or if you’re in a rush, high for 3-4 hours. You’ll know the chicken’s ready when it shreds super easily with a fork.
Shredding the Chicken and Cooking the Spaghetti
Alright, chicken’s cooked? Awesome! Now, grab two forks and shred that chicken right there in the CrockPot. It should fall apart with almost no effort – that’s how you know it’s perfect! While you’re doing that, get your spaghetti cooking according to the package directions. Don’t overcook it! Nobody likes mushy spaghetti.
Combining and Serving Your CrockPot Chicken Spaghetti
Okay, spaghetti’s drained? Great! Now, dump it into the CrockPot with the shredded chicken and all that yummy sauce. Add the cheddar cheese, and stir everything together until the cheese is melted and gooey and everything is combined. Give it a good stir to make sure the cheese is evenly distributed! Serve it up hot, and get ready for some serious comfort food bliss! Seriously, that’s all there is to making this fantastic CrockPot Chicken Spaghetti!
Tips for the Best CrockPot Chicken Spaghetti
Okay, friend, let’s talk *pro tips* to make your CrockPot Chicken Spaghetti truly sing! First off, don’t, I repeat, DON’T overcook that spaghetti! Soggy noodles are a total buzzkill. I like to cook mine al dente, ’cause they’ll soften up a bit more in the CrockPot.
Also, taste and adjust those seasonings! A little extra garlic powder? Yes, please! A pinch of red pepper flakes for a kick? Why not! And seriously, don’t be afraid to add more cheese! I mean, is there such a thing as too much cheese? I think not! Oh, and one more thing: If the sauce seems too thick, just stir in a splash more milk. You want it nice and creamy, not gloppy. Trust me on this!
CrockPot Chicken Spaghetti Variations
Okay, so you’ve nailed the basic CrockPot Chicken Spaghetti (high five!). Now, let’s get a little crazy and mix things up! This recipe is seriously begging for you to experiment. Wanna add some veggies? Go for it! Bell peppers, onions, mushrooms – they’re all awesome. Just toss ’em in with the chicken at the beginning.
How about different cheeses? Fontina, Monterey Jack, even a little pepper jack for a kick – yum! And if you’re feeling spicy, amp up the heat with some extra diced green chilies or a dash of hot sauce. My favorite part is that you can really make this CrockPot Chicken Spaghetti *your* own masterpiece!
Storing and Reheating CrockPot Chicken Spaghetti
Got leftovers? Lucky you! This CrockPot Chicken Spaghetti is even better the next day (if that’s even possible!). Just pop it in an airtight container and stick it in the fridge. It’ll keep for about 3-4 days. To reheat, you can microwave it (easy peasy!) or warm it up in a skillet on the stovetop with a splash of milk if it seems a little dry. So good!
Frequently Asked Questions About CrockPot Chicken Spaghetti
Got questions about this amazing CrockPot Chicken Spaghetti? I got you! Here are a few of the most common ones I get asked. Don’t worry, there are no dumb questions here – just delicious answers!
Q: Can I use rotisserie chicken instead of chicken breasts?
Absolutely! In fact, sometimes I do that myself if I’m *really* short on time. Just shred the rotisserie chicken and toss it in the CrockPot during the last hour of cooking, so it warms up perfectly. Easy peasy!
Q: Can I freeze this CrockPot Chicken Spaghetti?
You betcha! This freezes really well. Just let it cool completely, then pop it into a freezer-safe container. It’ll keep for up to 2-3 months. When you’re ready to eat, thaw it overnight in the fridge and then reheat it in the microwave or on the stovetop. Might need a splash of milk when reheating, just to keep it creamy!
Q: What kind of cheese can I use?
Okay, this is where you can get creative! Cheddar is my go-to, but you can totally experiment. Monterey Jack, Colby Jack, or even a little pepper jack for some zing would be fantastic. Seriously, use whatever you have on hand. It’s all good!
Q: Can I make this spicier?
Oh, honey, you KNOW I love a little heat! Add some extra diced green chilies, a dash of hot sauce, or even a pinch of red pepper flakes. You could even use a can of hot Rotel instead of the regular kind. Just adjust to your taste – and don’t say I didn’t warn you!
Nutritional Information for CrockPot Chicken Spaghetti
Okay, let’s get down to brass tacks! Here’s a rough estimate of what you’re looking at, nutritionally speaking, per serving of this yummy CrockPot Chicken Spaghetti. Keep in mind, these are just estimates, and they can vary depending on the exact ingredients you use (especially that cheese!). You’re probably looking at around 450 calories, 20g of fat, 30g of protein, and 40g of carbs. Not bad for a super comforting and satisfying meal, right?
Enjoy Your Delicious CrockPot Chicken Spaghetti!
Alright, my friend, that’s it! I hope you love this CrockPot Chicken Spaghetti as much as my family does. Seriously, give it a try and let me know what you think! Don’t forget to leave a comment and rate the recipe – I love hearing from you!
Print
Irresistible CrockPot Chicken Spaghetti in Just 15 Minutes
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Description
Easy CrockPot Chicken Spaghetti is a flavorful and comforting meal.
Ingredients
- 1 pound spaghetti
- 1.5 pounds boneless, skinless chicken breasts
- 1 can (10.75 ounces) condensed cream of mushroom soup
- 1 can (10.75 ounces) condensed cream of chicken soup
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 1 package (8 ounces) cream cheese, cubed
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
Instructions
- Place chicken breasts in the CrockPot.
- Pour cream of mushroom soup, cream of chicken soup, and diced tomatoes and green chilies over the chicken.
- Add cream cheese cubes, milk, garlic powder, onion powder, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and shreds easily.
- Shred the chicken with two forks directly in the CrockPot.
- Cook spaghetti according to package directions. Drain well.
- Add cooked spaghetti and cheddar cheese to the CrockPot. Stir until cheese is melted and everything is well combined.
- Serve hot.
Notes
- For a spicier dish, use hot diced tomatoes and green chilies.
- You can substitute rotisserie chicken for the chicken breasts.
- Add other vegetables like bell peppers or onions for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
