Crock Pot Chicken Spaghetti

5 from 1 vote

Crock Pot Chicken Spaghetti is a slow cooker pasta dish featuring chicken and creamy pasta. Cream of mushroom soup, sour cream, and cheddar cheese make a super rich and creamy base that’s balanced with a little bit of heat from the Rotel tomatoes.

Prep Time10

Total Time4 10

Course: Main Course

Cuisine: American

Servings:

Calories: 592kcal

Author: Ryan Allen

Equipment

Ingredients

3 boneless, skinless chicken breasts
1 medium yellow onion (diced)
2 cloves garlic (minced)
½ cup green bell pepper (diced)
2 tbsp butter (cut into cubes)
1 tsp Italian seasoning
1 tsp paprika
1 tsp black pepper
½ tsp salt
1 (14 oz) can Rotel tomatoes with green chilies
2 (14 oz) cans cream of mushroom soup
½ cup sour cream
2½ cups cheddar cheese (shredded)
16 oz spaghetti

Instructions

Add chicken, onion, garlic, bell pepper, butter, Italian seasoning, paprika, black pepper, salt, Rotel tomatoes, and cream of mushroom soup to the Crock Pot.
Cover and cook on high for 3-4 hours or on low for 6-8 hours.
Remove chicken and shred. Add shredded chicken, sour cream, and cheddar cheese to the crock pot. Mix until well combined and continue to cook for 30 minutes.
While cheese and sour cream are melting, cook spaghetti noodles according to the package direction to al dente. Then drain and stir into chicken and sauce.
Server while hot and enjoy!

Notes

Don't drain the Rotel tomatoes! The extra liquid helps infuse more zesty, bold flavor.
For the creamiest texture, grate your own cheddar from a block.
Cook the spaghetti to al dente. Overcooked noodles can turn mushy when mixed into the sauce in the Crock Pot.
If you want an even more creamy, rich sauce, use cream cheese instead of sour cream.
When reheating leftovers, reheat with a splash of milk or water to get the perfect creamy consistency.

Nutrition