Easy Cheesy Crock Pot Chicken Spaghetti RecipeMarye
This creamy, melty chicken spaghetti is made with tender shredded chicken, rich cream of chicken soup, and a hearty mix of cheddar and pepper jack cheeses all slow cooked to comfort food perfection.
Equipment
- 1 Slow cooker 6-quart
Ingredients
Main ingredients
- 2 pounds chicken breast boneless, skinless
- 0.5 cup bell pepper diced
- 0.5 cup onion diced
- 10 ounces Rotel tomatoes
- 21 ounces cream of chicken soup
- 4 ounces cream cheese cubed
- 3 cups Cheddar cheese shredded
- 1 cup Pepper Jack cheese shredded
- 16 ounces spaghetti cooked separately
- 0.25 cup heavy cream
Instructions
Instructions
- Place the chicken breasts right in the bottom of your slow cooker. This starts the juicy base.
- Top the chicken with diced bell pepper, onion, and Rotel tomatoes.
- Spoon the cream of chicken soup over the top and add cubed cream cheese.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is fully cooked and tender.
- 15 minutes before the chicken is done, cook the spaghetti separately according to the package instructions. Drain and set aside.
- Once the chicken is cooked, shred it using two forks directly in the crockpot.
- Mix in Cheddar cheese, Pepper Jack cheese, heavy cream, and the cooked spaghetti.
- Stir everything together to combine and melt the cheeses thoroughly.
- Cover and cook on low for an additional 10-15 minutes to marry all the flavors.
- Serve hot and enjoy your comforting easy cheesy crockpot chicken spaghetti.
Notes
To save time, use pre-chopped frozen vegetables and pre-shredded cheeses. Store leftovers in the fridge up to 4 days or freeze in portioned bags. Reheat with a splash of broth to keep it moist.