Creamy Crockpot Chicken Spaghetti
A comforting and creamy casserole featuring chicken, spaghetti, and cheeses, perfect for family dinners and potlucks made effortlessly in a slow cooker.
Ingredients
Main Ingredients
- 2 cups chicken breasts (boneless and skinless) Juicy and tender, serves as the hearty base.
- 1 cup chicken broth Adds a rich, savory depth.
- 1 can cream of mushroom soup For creamy texture and umami taste.
- 1 teaspoon Italian seasoning Infuses the dish with delightful herbs.
- 1 cup spaghetti (broken into halves) Provides the pasta foundation.
- 1 cup heavy cream Indulgent richness.
- 1 cup shredded cheddar cheese Adds sharp creaminess.
- 1/2 cup parmesan cheese (grated) Enhances flavor profile.
- 1 cup frozen peas Offers color and slight sweetness.
- 2 tablespoons parsley (fresh, chopped) For garnish.
Instructions
Cooking the Chicken
- Place the boneless, skinless chicken breasts into your crockpot.
- Pour in the chicken broth, followed by the cream of mushroom soup.
- Sprinkle the Italian seasoning over the mix.
- Set the crockpot on low for 6-8 hours or high for 3-4 hours.
Adding Pasta and Sauce
- Once the chicken is tender, shred it in the crockpot.
- Add the broken spaghetti and stir it into the creamy sauce.
- Pour in the heavy cream and mix until well combined.
- Cover and cook on high for an additional 30 minutes.
Final Cooking
- Check the spaghetti’s doneness after 30 minutes.
- If needed, cook for another 10-15 minutes.
- Stir in the cheddar and parmesan cheese.
- Gently fold in the frozen peas.
- Let cool slightly before serving.
Serving
- Scoop onto plates and garnish with fresh parsley.
- Serve with salad or crusty bread.
Notes
For added flavor, consider sautéing onions and garlic. Experiment with different cheeses or add crushed red pepper for heat. Store leftovers in an airtight container for up to three days, or freeze for up to three months.