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Crockpot Chicken Spaghetti

A comforting one-pot meal that combines tender chicken, spaghetti, creamy sauce, and vibrant vegetables, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken breasts Boneless, skinless is preferable.
  • 8 ounces spaghetti
  • 1 can cream of mushroom soup
  • 1 can diced tomatoes Use tomatoes with or without added herbs.
  • 2 cups chicken broth Low sodium recommended.
  • 1 piece bell pepper, chopped Any color works.
  • 1 piece onion, chopped Yellow or white onion.
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup shredded cheese Optional, use your favorite type.

Method
 

Preparation
  1. Begin by placing the chicken breasts at the bottom of the crockpot.
  2. In a mixing bowl, combine the cream of mushroom soup, diced tomatoes, chicken broth, chopped bell pepper, chopped onion, garlic powder, salt, and pepper. Stir until well mixed.
  3. Pour the mixture over the chicken breasts in the crockpot.
Cooking
  1. Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours.
  2. About 30 minutes before serving, cook the spaghetti according to package instructions in a separate pot.
  3. Once the chicken is cooked through, shred it directly in the crockpot using two forks.
  4. Stir in the cooked spaghetti until everything is well combined.
  5. If desired, top with shredded cheese and cover for an additional 5-10 minutes until melted.

Notes

Customize with additional vegetables or different proteins. For easier storage, let leftovers cool completely before storing in an airtight container. Refrigerate for up to 3-4 days or freeze for 2-3 months.