Classic CrockPot Chicken Spaghetti
A comforting dish featuring tender chicken and hearty spaghetti, all coated in a creamy sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb chicken breast, diced Use boneless, skinless chicken breasts for best results.
- 8 oz spaghetti Use your preferred spaghetti type.
- 1 can cream of mushroom soup This serves as the base for the sauce.
- 1 can diced tomatoes Include the juices for added flavor.
- 1 cup chicken broth Use low-sodium if preferred.
- 1 cup shredded cheese Cheddar or mozzarella work well.
- 1 onion, chopped Adds flavor to the dish.
- 2 cloves garlic, minced Enhances the overall flavor.
- Salt and pepper to taste Season according to preference.
Instructions
Preparation
- Prepare your ingredients. Place diced chicken breast into the CrockPot, spreading it evenly.
- Add chopped onion and minced garlic on top of the chicken.
- Pour in the cream of mushroom soup as the base of the sauce.
- Add the can of diced tomatoes and pour in the chicken broth.
- Stir gently to combine all ingredients and season with salt and pepper.
Cooking
- Cover the CrockPot and set it to cook on low for 6-7 hours or high for 3-4 hours.
- About 30 minutes before serving, cook spaghetti according to package instructions.
- Once the spaghetti is al dente, drain and set aside.
- When cooking time is up, add the drained spaghetti to the CrockPot and stir to coat with the sauce.
- Sprinkle shredded cheese over the dish and stir until melted.
- Taste and adjust seasoning if needed, then serve warm.
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Notes
Make ahead by prepping ingredients in advance. Customize with different veggies or cheeses for variety. Leftovers can be stored in an airtight container for up to 3-4 days in the refrigerator or frozen for up to 3 months.