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Crockpot Chicken Spaghetti

Crockpot chicken spaghetti combines tender slow-cooked chicken, a creamy tomato and green chile sauce, and al dente pasta. Shredded sharp cheddar melts into the sauce for a hearty one-pot slow cooker dinner.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 746
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb chicken breasts boneless, skinless
  • 2 can (10.5 oz) condensed cream of chicken soup
  • 1 can (10 oz) diced tomatoes with green chiles undrained
  • 1 cup chicken broth low-sodium
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
  • 12 oz spaghetti
  • 8 oz sharp cheddar cheese shredded

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Place the chicken in a 6-quart slow cooker.
  2. Add the cream of chicken soup, tomatoes, chicken broth, garlic powder, and black pepper; stir the sauce ingredients around the chicken.
  3. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches 165°F in the thickest part.
  4. When the chicken is nearly done, cook the spaghetti in a large pot of boiling water according to package directions until al dente, usually 8 to 10 minutes; drain.
  5. Shred the chicken in the slow cooker with two forks.
  6. Stir in the cheddar until melted.
  7. Fold in the drained spaghetti.

Notes

For the best texture, cook the spaghetti until al dente before folding it into the sauce. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the pasta may soften when reheated. Reduced-fat cheddar can be used as a lighter option.