You have to appreciate a recipe that is equally easy as it is delicious! Enjoy this Slow Cooker Chicken Spaghetti today! A bowl full of pasta and cheesy goodness sounds like the perfect end to a busy day!
I’ve had some requests for a dinner time version of the Slow Cooker Chicken Spaghetti I made here……and guess what?!? I am delivering!!! Several of you asked how you could convert the recipe and I couldn’t answer because I made, tested, and wrote that recipe specifically for the Crock-Pot Lunch Crock
I had a super busy Sunday and needed to make something that wouldn’t need much of my time. I was invited to church with a great friend and only had an hour after I got home to eat lunch, change clothes, and leave to go and meet my friends for our training run. I threw the first set of ingredients in the crock for dinner and was out the door on time!
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By the time I got home I was completely exhausted! Good thing dinner was already mostly done! You add the pasta and the cheeses at the end for about 30-60 minutes. I was able to add those while I cleaned up the kitchen and played with my daughter for a few minutes. I also washed up and chopped some lettuce for a salad to go with our pasta!
Other great side dishes that will be a perfect pair with this Slow Cooker Chicken Spaghetti:
This dish was met with the approval from everyone in the family, even the two year old. And let me tell you, she has been super picky lately. I was doing a little happy dance that she actually ate dinner with no coercing or convincing required!
Did I mention just how easy this Slow Cooker Chicken Spaghetti is?
- Only a short list of ingredients is needed to make this meal, many of which you probably have on hand.
- Since you add the pasta at the end, this recipe is great to put in the slow cooker while you are away all day! It does the heavy lifting for you!
- This recipe makes 6 hearty servings, perfect for lunch the next day or seconds for your healthy eaters;)
You have to appreciate a recipe that is equally easy as it is delicious! Enjoy this Slow Cooker Chicken Spaghetti today! A bowl full of pasta and cheesy goodness sounds like the perfect end to a busy day!
- 1 pound boneless skinless chicken breasts I used one really big one!
- 1 shallot chopped (about 2 tablespoons)
- 3 cloves minced garlic
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3 cups chicken broth
- 16 oz spaghetti noodles uncooked
- 8 oz cream cheese
- 2 cups shredded cheese I used a cheddar, colby, and monterey jack blend
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Add the chicken breast, shallot, garlic, salt, pepper and broth to the crock
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Cover and cook on high for 4 hours or low for 8
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Shred chicken breast and return to crock
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Break uncooked noodles in half and add to crock along with cream cheese and shredded cheese
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Give it a stir and replace cover and let it cook for another 30-60 minutes until noodles are done (add another 1/2 cup water or broth if necessary)
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Stir everything to combine and serve immediately
I stirred this a couple of times after I added the noodles to make sure they were all cooked evenly. It took my crock exactly 45 minutes. Yours will depend on how hot it cooks and how long you leave the lid off.
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Ariel says
March 18, 2018 at 4:35 pmYUM! I’m thinking of trying the recipe with canned chicken. So I would essentially be starting at step 4. So the question is, how much broth should I put in the crockpot along with the canned chicken, spaghetti, etc.? Just the 3 Cups?
Thanks ?
Jennifer says
March 19, 2018 at 7:53 amIt’s hard to say for sure without testing it out, but that sounds about right! Let me know how it turns out!
Tiffany says
June 5, 2017 at 3:19 pmWill be trying this recipe tonight but I subbed the cream cheese for avocado. I’m praying it comes out as I use it in another recipe to thicken the sauce. I haven’t added the noodles yet but there’s a lot of broth left so hopefully it’s not too soupy
Jennifer says
June 6, 2017 at 7:26 amBe sure to let me know how it turned out! I’m super curious as I’ve never tried this!
Becky says
January 19, 2017 at 2:10 pmHELLO!!
Can’t wait to try this, can I supplement the cheddar cheese at all? Thanks
Jennifer says
January 20, 2017 at 7:37 pmHi Becky! Are you looking to sub out the cheese or just use another along with it?
Kelly says
January 17, 2017 at 2:23 pmI’d over the try this tonight but i dont have any cream cheese, how can I supplement, if that’s at all possible? Thank u
Jennifer says
January 17, 2017 at 8:55 pmHi Kelly! Unfortunately I haven’t tested out any other alternative ways to make this dish without the cream cheese 🙁
Shelley says
October 18, 2016 at 11:18 amHi , trying this recipe tonight. What works for better taste and consistency. Cooking it on high 4 hours or the 8 on low.? Thank you!
Shelley
Jennifer says
October 18, 2016 at 11:32 amHi Shelley! Either way should come out the same!
Kathie says
September 3, 2016 at 6:17 pmI am very excited to try this recipe! I have IBS & Diverticulitis & tomatoes really play havoc on my stomach so I haven’t had spaghetti much in recent years. I’ve been looking for a good cream sauce recipe so I could eat it again & I think this may be it! I really like your site. I have found several cream sauce recipes to try. Thanks a million!
Jennifer says
September 3, 2016 at 9:10 pmHi Kathie! So glad you have found something that might work for you! Be sure to let me know how it turns out once you’ve had a chance to make it 🙂
Sharon Lurie says
August 15, 2016 at 11:21 pmHow many people will this feed, or how many servings will this make?
Jennifer says
August 18, 2016 at 7:59 amHi Sharon! A “normal” pasta serving is 2 oz and this uses 16 so theoretically this would serve 8. However, many eat more so I’d say 6-8 would be a good range.
Sharon Lurie says
August 25, 2016 at 2:15 amI made this last night and it was delicious. I quadrupled the recipe and made it in my roaster oven, which I often use as a slow cooker. The only problem was it was dry. You said in the instructions to add an extra 1/2 cup of liquid should that be the case, so since I had quadrupled the recipe, I added an extra two cups of chicken broth when I added the noodles and cheeses. However, it was still very dry. I’m trying to figure out why and have come up with two possibilities:
1. You said to use 16 ounces of spaghetti. The boxes I had came in 12 and 13.25 ounces. I added up five of them, which came to 65 ounces. Since quadrupling the recipe would call for 64 ounces of noodles, perhaps the extra ounce I threw in absorbed the extra liquid.
2. The lid on my roaster oven doesn’t seal to the pan as tightly as the lid to my slow cooker seals to the crock. I wonder if, for that reason, the moisture inside the roaster oven escaped in a way it wouldn’t have in a traditional slow cooker.
What do you think?
Thank you again for sharing this wonderful recipe!
Jennifer says
August 25, 2016 at 9:09 pmHi Sharon!! Thanks so much for trying the recipe and for all the feedback! Yes, I agree and I think #2 would be the biggest reason. Slow cookers tend to collect a lot of condensation and the roaster may have let more of that escape. The other thing to consider is that the roaster may cook just slightly warmer, therefore you might just need to reduce to cooking time a bit.
Joyce says
February 18, 2016 at 12:24 amDo you think I could substitute cream of chicken or mushroom soup for the cream cheese?
Jennifer says
February 18, 2016 at 7:02 amHi Joyce! In this recipe I don’t think that would work, I think it would make it too soupy.
Nicole says
January 27, 2016 at 11:05 amtrying this tonight, my 3yr old became picky over night, loves pasta but hesitant of chicken lately, lol. hoping she’ll enjoy this. Gonna try it with egg noodles 🙂
Jennifer says
January 27, 2016 at 11:11 amGood luck!! 🙂 I know what you mean…. my 4 year old has been super picky lately!!
Kimmee says
August 25, 2015 at 8:39 pmI’m just wondering if anybody has tried this with Spaghetti Squash? We tried it in the crock with regular noodles and it was sooo good, but I’m Insulin Resistant and the pasta made me so sluggish!
Jennifer says
August 25, 2015 at 8:55 pmHi Kimmee! Hopefully if someone has tried it they will jump in there…but… just thinking about this and here is what I might suggest. Cut the broth back to maybe 1 1/2 cups and just use the slow cooker to make the sauce so to speak. Cook the spaghetti squash separately and then just top it with the sauce? Let me know what you think!