Crock Pot Slow Cooker or Stove Top Chicken Spaghetti
Indulge in the ultimate comfort food with this "Crock Pot Slow Cooker or Stove Top Chicken Spaghetti" recipe—a rich and creamy dish that’s as versatile as it is delicious. Featuring tender shredded chicken, al dente spaghetti, and a savory blend of cream soups, diced tomatoes with green chilies, and melted cheddar cheese, this recipe is perfect for a cozy family dinner. Whether you let it simmer low and slow in the crock pot or whip it up on the stove top, the result is a hearty, flavor-packed meal that’s easy to prepare with minimal hands-on time. Garnished with fresh parsley and a drizzle of olive oil, this creamy chicken spaghetti will soon become a go-to weeknight favorite. Ideal for busy schedules, it’s a one-pot wonder you’ll love serving and devouring!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 8 ounces Spaghetti
- 1 can (10.5 ounces) Cream of mushroom soup
- 1 can (10.5 ounces) Cream of chicken soup
- 2 cups Chicken broth
- 1 can (10 ounces) Diced tomatoes with green chilies (Rotel)
- 1.5 cups Shredded cheddar cheese
- 1 medium Diced onion
- 1 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
In a crock pot, add the chicken breasts, cream of mushroom soup, cream of chicken soup, chicken broth, diced tomatoes with green chilies, diced onion, garlic powder, paprika, salt, and black pepper. Stir to combine.
Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and easily shredded.
Once the chicken is cooked, remove it from the crock pot and shred it using two forks. Return the shredded chicken to the crock pot.
While the chicken cooks, bring a large pot of salted water to a boil on the stove. Cook the spaghetti according to the package instructions until it is al dente. Drain the pasta and set aside.
About 20 minutes before serving, stir the cooked spaghetti into the crock pot. Add the shredded cheddar cheese and mix well to combine.
Let the chicken spaghetti cook in the crock pot for an additional 15-20 minutes to allow the flavors to meld together and the cheese to fully melt.
If using the stove top method instead of a crock pot, follow the same steps but use a large pot or Dutch oven on medium-low heat. Simmer for about 30-40 minutes, stirring occasionally, and add the cooked spaghetti toward the end.
Before serving, drizzle a bit of olive oil and garnish with fresh parsley, if desired.
Serve hot and enjoy your creamy chicken spaghetti!
Nutrition Facts
Calories |
2242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.8 g | 137% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 5968 mg | 259% | |
| Total Carbohydrate | 128.9 g | 47% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 25.0 g | ||
| Protein | 188.0 g | 376% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1781 mg | 137% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2326 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
