Here’s a comforting, hands-off recipe for Crockpot Chicken Spaghetti—creamy, cheesy, and perfect for a family dinner 🍝:
🍗 Crockpot Chicken Spaghetti
🔹 Ingredients (serves 6–8)
- 2–3 cups cooked chicken, shredded (rotisserie or boiled)
- 8 oz uncooked spaghetti (broken in half to fit)
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream or cream cheese (softened)
- 1 ½ cups shredded cheddar cheese
- 1 cup milk or chicken broth
- 1 small onion, chopped
- 1–2 cloves garlic, minced
- Salt & pepper to taste
- Optional: 1 cup frozen peas or bell peppers
🔹 Instructions
1. Prep the crockpot
- Spray crockpot with non-stick cooking spray
- Add shredded chicken, onion, garlic, and any veggies
2. Mix sauces
- In a bowl, combine cream of mushroom soup, cream of chicken soup, sour cream (or cream cheese), milk, and half of the cheddar
- Pour mixture over chicken in crockpot
- Stir gently to combine
3. Add pasta
- Push broken spaghetti into the sauce mixture, making sure mostly covered
- Cover crockpot
4. Cook
- Cook on Low for 3–4 hours or High 2–3 hours
- Stir halfway through to prevent pasta from sticking
5. Add cheese & serve
- Sprinkle remaining cheddar on top
- Cover 10–15 min to melt cheese
- Serve hot
🔹 Tips
- Use rotisserie chicken for fast prep
- Pasta will continue to absorb sauce as it sits—add extra milk or broth if needed
- For a lighter version, swap half the cheese for part-skim or reduce cream
I can also give you a quick stovetop version that’s done in 30 minutes but just as creamy and cheesy.
Do you want me to do that?
