This Slow Cooker Chicken Spaghetti is the ultimate comfort food for busy weeknights. Tender, juicy shredded chicken cooks low and slow in a rich, creamy blend of savory soups, tomatoes with green chiles, and plenty of melty cheese. The result is a thick, gooey sauce that clings perfectly to every strand of spaghetti for a satisfying, crowd-pleasing dinner.
With minimal prep and simple pantry ingredients, this recipe delivers big flavor with very little effort. Everything simmers together in the slow cooker until the chicken is perfectly cooked and easy to shred. Tossed with freshly cooked pasta and finished with a sprinkle of parsley, this dish is hearty, creamy, and guaranteed to become a family favorite.
Ingredients
- Cooking spray
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 1 (10-ounce) can diced tomatoes and green chiles, undrained
- 4 ounces cream cheese, cubed
- 4 ounces processed cheese product, cubed
- 1/4 cup chicken broth
- 1 1/2 teaspoons onion powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 pounds skinless, boneless chicken breasts
- 4 ounces Colby Jack cheese, shredded (about 1 cup)
- 12 ounces uncooked spaghetti
- Chopped fresh flat-leaf parsley, for garnish
Directions
- Lightly coat a 6-quart slow cooker with cooking spray. Add the cream of chicken soup, cream of mushroom soup, diced tomatoes and green chiles (with their juices), cream cheese, processed cheese, chicken broth, onion powder, salt, and pepper. Stir until well combined. Place the chicken breasts into the mixture, pressing them down slightly so they are mostly covered. Cover with the lid.
- Cook on Low for 3 to 4 hours, or until the chicken reaches an internal temperature of 165°F (74°C) and is tender.
- Remove the chicken from the slow cooker and transfer it to a cutting board. Let it cool slightly, then shred using two forks. Return the shredded chicken to the slow cooker and stir in the shredded Colby Jack cheese. Cover and let sit for about 5 minutes, or until the cheese is melted and incorporated.
- Meanwhile, cook the spaghetti according to package directions until al dente. Reserve 1 cup of the pasta cooking water, then drain the spaghetti. Add the pasta to the slow cooker and toss to coat thoroughly in the creamy sauce. If needed, stir in a small amount of the reserved pasta water to loosen the sauce to your desired consistency.
- Garnish with chopped fresh parsley before serving.