Creamy Slow Cooker Chicken Spaghetti
Cheesy spaghetti dishes are staple features at family dinners, potlucks, and other gatherings for good reason! A generous serving of this simple yet oh-so-tasty Creamy Slow Cooker Chicken Spaghetti will bring you comfort in culinary form and will have everyone asking for seconds. The flavor in this warm bowl of pasta, shredded chicken, and luscious sauce is hard to match!
Why You Will Love This Recipe
This just might be your next “most-requested” weekly menu item. You will love this recipe because:
- You only need a short list of ingredients to make this meal, and you likely will already have many on hand.
- This budget-friendly meal will make several satisfying portions with low-cost ingredients.
- Since the pasta will be added at the end, you won’t have to worry about it getting mushy or overcooked. The slow cooker will do the work for you while you go about your day, and you can add the final ingredients shortly before dinnertime.
- This recipe makes 6 hearty servings – perfect to serve seconds or save for lunch leftovers the next day.
Ingredients Needed
With simple ingredients and a few hours in the slow cooker, you’ll have a delicious family favorite that even the kids will love! You can divide the ingredients into two groups. The chicken will cook first, and the pasta and cheeses will be added near the end.
For the first grouping, you’ll need:
- Chicken – Use boneless skinless chicken breasts that are around the same size, or cut them into similar sizes for even cooking.
- Shallot – Finely chop for a bit of sweet and subtle flavor. If shallots aren’t available where you shop, an easy substitute would be a yellow onion.
- Garlic – Jarred, minced garlic is your timesaver here!
- Homemade ranch seasoning and salt – This gives that extra kick of Southern comfort food taste and keeps the chicken from being too bland.
- Chicken broth – Broth is essential for adding flavor to slow cooker pasta dishes.
As you near the end of cooking, you’ll add:
- Uncooked spaghetti noodles – This recipe will use traditional noodles, but you can make adjustments for gluten-free options. Keep reading for recipe tips!
- Cream cheese – Set a reminder to let this warm to room temperature for easy blending into the spaghetti and chicken mixture.
- Shredded cheese – Cheddar or Colby-Jack are great for their stronger flavors. You could also try a finely shredded Italian blend.
How To Make Slow Cooker Chicken Spaghetti
Your easy steps to a creamy-delicious one-pot meal are moments away!
Start by adding the chicken breast, shallot, garlic, ranch seasoning, salt, and chicken broth to the slow cooker. Cover and cook on high for 4 hours or low for 8 hours.
Once the chicken is cooked, remove it from the slow cooker and shred the pieces with two forks. Return the shredded meat to the slow cooker.
Next, break uncooked spaghetti noodles in half and add them to the slow cooker along with the room-temperature cream cheese and shredded cheese. Give the mix a stir and replace the cover.
Let it cook for another 30-60 minutes until the noodles are al dente. When I made this, I stirred the mix a few times after I added the noodles to make sure they were all cooked evenly – which took about 45 minutes. Your slow cooker temperature may vary and alter the cooking time.
If necessary, add another 1/2 cup of water or broth to allow the noodles to continue cooking. Stir everything to combine and serve immediately.
Note: When you assemble ingredients at the beginning, it will seem like there is not enough liquid, but there is! If you DO need more, you’ll add it at the end of cooking in a very small amount.
Best Sides To Serve With Slow Cooker Chicken Spaghetti
There are few things that are as comforting as a bowl of pasta smothered in a creamy flavorful sauce. This recipe combines so many favorite flavors into one dish and can be divided into about 6 heaping servings.
If you do want to add some sides to round out your meal and get some veggies on the table – here are some super-tasty options! Try quick and easy Sautéed Green Beans with Garlic or a little tanginess with Lemon Pepper Roasted Asparagus. Slow Cooker Carrots with Herbed Honey Butter Sauce would also be a sweet and savory addition to the creamy pasta on your plate.
Chicken Spaghetti FAQs
- Can you put dry spaghetti in the slow cooker? Yes, dry spaghetti can be cooked in the slow cooker! Be sure there is a proper portion of liquid (usually specific to different recipes), and also the pasta should be put in the slow cooker near the end of cooking instead of the same amount of time as the meat and other ingredients.
- Will spaghetti get mushy in the slow cooker? Spaghetti has the potential to become mushy for two different reasons – too much liquid or cooking too long. Spaghetti will continue to absorb liquid until either the cooking is stopped or additional liquid is drained. This is why you will add the dry spaghetti near the end and minimal amounts of extra broth as needed.
- Can chicken spaghetti be made gluten-free? To make this recipe gluten-free, choose a gluten-free pasta; typically varieties made from a corn flour blend will hold their shape the best. Reduce broth from the original amount to 2 ½ cups, and reduce cooking time for noodles to 20-30 minutes.
Recipe Substitutions and Additions
Try a few variations to embellish this scrumptious dish!
- Use a different pasta shape such as fettuccine, penne, or farfalle (the bow ties!).
- You could also add frozen mixed veggies at the same time that you add the pasta. (A super easy way to bring vegetables to your meal!)
- Try using Homemade Italian Dressing Mix instead of ranch seasoning for a bit of an Italian flair.
- Garnish with some chopped fresh parsley or a sprinkle of grated parmesan.
- Add crushed red pepper flakes for a bit of spice!
Creamy Slow Cooker Chicken Spaghetti
Equipment
- Slow Cooker
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 shallot chopped
- 1 tablespoon jarred minced garlic
- 1 tablespoon homemade ranch seasoning
- ½ teaspoon salt
- 3 cups chicken broth
- 16 oz spaghetti noodles uncooked
- 8 oz cream cheese room temp
- 2 cups shredded cheese
Instructions
- Add the chicken breast, shallot, garlic, seasonings and broth to slow cooker
- Cover and cook on high for 4 hours or low for 8
- Remove chicken, shred, and return to slow cooker
- Break uncooked noodles in half and add to slow cooker along with cream cheese and shredded cheese
- Stir all ingredients, 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)
- Stir everything to combine and serve immediately
Notes
- Turn off the slow cooker as soon as the noodles are al dente.
- Be sure to serve immediately for the best texture of the noodles.
- Store in the fridge for up to 3 days. I would not recommend freezing due to texture changes with the noodles.
- Reheat your leftovers (if you have any!) in the microwave or in the oven.
YUM! 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 ?
It’s hard to say for sure without testing it out, but that sounds about right! Let me know how it turns out!
Will 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
Be sure to let me know how it turned out! I’m super curious as I’ve never tried this!
HELLO!!
Can’t wait to try this, can I supplement the cheddar cheese at all? Thanks
Hi Becky! Are you looking to sub out the cheese or just use another along with it?
I’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
Hi Kelly! Unfortunately I haven’t tested out any other alternative ways to make this dish without the cream cheese 🙁
Hi , 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
Hi Shelley! Either way should come out the same!
I 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!
Hi 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 🙂
How many people will this feed, or how many servings will this make?
Hi 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.
I 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!
Hi 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.
Do you think I could substitute cream of chicken or mushroom soup for the cream cheese?
Hi Joyce! In this recipe I don’t think that would work, I think it would make it too soupy.
trying 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 🙂
Good luck!! 🙂 I know what you mean…. my 4 year old has been super picky lately!!
I’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!
Hi 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!