Want to try something different for dinner? Try this Slow Cooker Creamy Chicken Spaghetti, you will love it!
Hi all! I am really excited to share this recipe with you all today. I found this recipe in a facebook group called Crock Pot Heaven. A member named Kierstyn shared her creation for chicken spaghetti. Her recipe for chicken spaghetti is made in a way I’ve never seen, it has cream of chicken soup and cream cheese to make it creamy. Kierstyn’s recipe and photos enticed me so much that I asked her if I could share the recipe here on the blog. Thank you Kierstyn for letting me share this recipe! Here is her original recipe , and you can find how I made it below, I tried not to change much.
One thing I love about her recipe is she uses cut up the chicken instead of whole chicken breasts. That means this meal doesn’t has shredded chicken like most slow cooker recipes. I only cooked this for 6 hours on low, so the chicken kept its shape. It will end up shredding if you cook this longer than 6 hours.
After the sauce has finished cooking, cooked spaghetti is stirred in. Don’t be tempted to add uncooked noodles to the sauce, they will end up chalky and mushy!
I really enjoyed trying this new recipe. Thank you again Kierstyn for letting me try! I hope you all have a great week!
Ingredients
- 48 oz. spaghetti sauce (I used 2 jars of Classico Tomato and Basil)
- 21 oz. cream of chicken soup (2 10.5 oz. cans) do not add water
- 2 tsp. dried oregano
- 2 tsp. dried basil
- 1/2 tsp. garlic powder
- 8 oz. cream cheese, cubed
- 2 lbs. chicken breast, diced
- 1 cup shredded mozzarella cheese
- 1 lb. spaghetti (cooked according to package directions on stove-top)
Slow Cooker Size:
- 6 quart or larger
Instructions
- Add the spaghetti sauce, cream of chicken soup, oregano, basil, garlic powder, cream cheese, and chicken. Stir. The cream cheese will still be in cubes, that is fine.
- Cover and cook on LOW for 6 hours without opening the lid during the cooking time.
- Cook the pasta according to the package directions. Drain well. Add to the sauce and stir. Add the mozzarella cheese on top. Add the lid back on and let the cheese melt, this will only take a few minutes. Serve and enjoy!Note- Kierstyn's original recipe uses 16 ounces cream cheese and has mozzarella added in the beginning while the sauce cooks. You can make it either way, it will be great!
Video
Notes
Nutrition
You may also like: Slow Cooker Root Beer Baked Beans
Can I leave it for 3 hours on high?
Yes, her original recipe I was on high, she did say you need to stir once or twice, it may stick a bit.
Is the chicken pre cookek or browned prior to putting into crock pot
no, it’s raw. You can if you would like to though.
How much is 1 serving?
about 1/10 of the recipe
Don’t be afraid to add more seasoning & other items (like vegies) to make this better. I did not add chix soup (cuz yuck), added more oregano, added thyme & savory, fresh hulled peas, sliced zucchini, and SUGAR to cut the bitter salty jarred sauces. Then it was better. The original is a bit bland. Oh, I precooked the chix (actually smoked over a conventional hardwood charcoal grill). Thanks for the basis for a greater recipe.
You changed the whole recipe. Ha it is bland and bitter until you add the chicken soup. Just thought it was interesting you removed ingredients and added more veggies. I don’t like veggies in my spaghetti..
Whats the point in commenting if you didnt even make the dish. You made something completely different and then dissed this recipe
Would the cook time change if you cut the recipe in half?
I would do low for 5 hours.
Do you think this would taste good with ground turkey?
I think so!
fairly blah. i will still try again and use a sausage or some other meat. I added quite a bit of red pepper. great that it was a crockpot recipe… but chicken needs something more. my husband and I eat healthy and if I am gonna put all that fat and carbs in a meal, i need a bit more.