Can I use frozen chicken breasts in this crockpot recipe?

Yes, you can use frozen chicken breasts, but you may need to increase the initial cooking time by 1-2 hours to ensure they cook thoroughly before shredding.

How do I prevent my spaghetti from becoming mushy in the slow cooker?

The key is to add the spaghetti only during the last 30-40 minutes of cooking. Stir it well to submerge it in the sauce and stir again halfway through to prevent clumping and ensure even cooking to al dente.

What type of cheese is best for creamy crockpot chicken spaghetti?

Colby Jack or sharp cheddar cheese are excellent choices for their flavor and meltability. For the creamiest result, always shred your own cheese from a block, as pre-shredded varieties can contain anti-caking agents.

Can I make this dish ahead of time for meal prep?

Absolutely! Creamy Crockpot Chicken Spaghetti makes fantastic leftovers. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop, adding a splash of chicken broth or milk to restore its creamy texture.

Creamy Crockpot Chicken Spaghetti: Your New Family Favorite Recipe

Description

A wonderfully easy and comforting slow cooker recipe featuring tender chicken and spaghetti in a rich, cheesy sauce.

Ingredients

Scale

2 lbs boneless, skinless chicken breasts
1 large onion, diced
1 (10.5 oz) can cream of chicken soup
1 (10.5 oz) can cream of mushroom soup
1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
1 cup chicken broth
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried Italian seasoning
1/4 tsp black pepper
8 oz spaghetti, broken into thirds
2 cups shredded Colby Jack or cheddar cheese, divided
1/2 cup milk or half-and-half (optional, for thinning)
Fresh parsley, chopped, for garnish (optional)

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Instructions

Step 1: Place chicken breasts in the bottom of a 6-7 quart slow cooker.
Step 2: In a medium bowl, whisk together diced onion, cream of chicken soup, cream of mushroom soup, Rotel, chicken broth, garlic powder, onion powder, Italian seasoning, and black pepper. Pour this mixture over the chicken.
Step 3: Cover and cook on LOW for 3-4 hours or on HIGH for 2-3 hours, until the chicken is cooked through and easily shreddable.
Step 4: Remove chicken from the slow cooker and shred using two forks. Return the shredded chicken to the slow cooker and stir to combine with the sauce.
Step 5: Break the spaghetti into thirds and add it to the slow cooker. Stir gently to ensure the pasta is submerged in the sauce.
Step 6: Cover and continue cooking on HIGH for another 30-40 minutes, or until the spaghetti is al dente. Stir halfway through to prevent sticking.
Step 7: Stir in 1.5 cups of the shredded cheese until melted and fully incorporated. If the sauce is too thick, add a splash of milk or half-and-half to reach your desired consistency.
Step 8: Serve immediately, garnished with the remaining 1/2 cup of shredded cheese and fresh parsley, if desired.

Notes

For best results, use freshly shredded cheese from a block. Adjust seasoning to taste, and don't forget a final garnish of fresh parsley for a pop of color and freshness.

Prep Time: 15 minutes
Cook Time: 3-4 hours on low, plus 30-40 minutes for pasta
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 420 kcal
Sugar: 5g
Sodium: 780mg
Fat: 19g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 28g
Cholesterol: 95mg

Description

Ingredients

Instructions

Notes

Nutrition

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