This healthy crock pot chicken spaghetti tastes just as good as the traditional recipe but is made with no Velveeta! It's an easy slow cooker meal you can throw in the slow cooker and come home to cozy and cheesy comfort food that is perfect for feeding your family on chill fall and winter nights!
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Fall time means slow cooker recipe time! A few years ago I even hosted a Crocktober recipe contest over on Instagram!
Any recipe that is pretty much a dump and cook is a go for me! That's why easy recipes like this crock pot chicken spaghetti or this enchilada soup are in super rotation during the busy weeknight season!
Whether it's chicken santa fe for making tacos, tuscan chicken or a good old pot roast, the slow cooker definitely gets it's workout in our home during the fall and winter!
Why You'll Love This Recipe
- This crock pot chicken spaghetti is lighter and more kid-friendly than the traditional classic southwest version. If you have super picky eaters you can even serve the noodles separate from the chicken.
- Made with no Velveeta and instead made with Neufchatel cheese.
- Easy to throw together for a quick weeknight meal.
Ingredients & Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Diced tomatoes: for a spicy version, make with Rotel (tomatoes with green chilis) and add in jalapeños instead of diced tomatoes. Tomato or red sauce would even work in a pinch.
- Chicken breast: chicken thighs and even chicken tenders would also work. If you are really short on time you can use pre-cooked canned or rotisserie chicken (see recipe notes for how to use this method.)
- Pasta: Whole wheat spaghetti works well in this recipe but you can truly use any pasta you have in your pantry like penne or angel hair.
- Neufchatel cheese: I like using Neufchatel cheese because it has less fat and is creamier than traditional cream cheese.
- Seasoning: I used Everything Bagel Seasoning for this recipe but you can also use Ranch Dressing mix too.
How to Make This Recipe
This is a step-by-step walkthrough of how to cook this recipe. The recipe card at the bottom shows the exact cook time and temperatures.
- Add soup, chicken broth, diced tomatoes and ¾ block Neufchatel cheese to the slow cooker and stir gently.
- Place chicken on top of sauce mixture.
- Season chicken with either Everything Bagel seasoning or a ranch packet.
- Allow chicken to cook on low for 2 hours and then high for 1 hour (or 4 hours on low). Remove to a bowl and shred using two forks or a hand mixer.
- Use an immersion blender to make the sauce smooth and creamy. If you've used a slow cooker liner, be careful not to get too close to the bottom or sides to ensure you don't rip it. Return the shredded chicken to the pot and stir.
- Add cooked spaghetti to the pot and stir to combine.
- Top with cheddar cheese.
- Return lid to slow cooker and allow cheese to melt. Keep on warm until ready to serve.
Expert Tips
- Use a crock pot liner for easier clean up. Be sure to shred the chicken outside of the slow cooker so you do not rip the liner.
- Use an immersion blender to remove all chunks from the sauce and make it totally smooth. This is also a great opportunity to add in some spinach for a little hidden veggie action!
- For a keto version serve over zucchini noodles.
- Serving: Add some crushed tortilla chips on top for serving.
- Make Ahead: This crock pot chicken spaghetti is one of the best make ahead freezer meals. You can make it ahead up to 4 days in advance.
- Storage: Store leftovers in an airtight container in the refrigerator for up 3 days.
- Freezer: Recipe can be made or unmade and then stored in a freezer-safe container for up to 3 months.
- Reheating: This recipe is one of those ones that may actually have even better flavor once reheated! You can reheat in the microwave in increments of 60 seconds. If making straight from frozen allow to defrost in the refrigerator overnight before making.
Recipe FAQs
I do not recommend using frozen chicken breast in the slow cooker.
I only recommend adding in cooked noodles to this dish. The texture of uncooked pasta will not be optimal.
Overcooking and lack of moisture are the two biggest culprits of dry chicken. This recipe is made in just 3 hours by using the low setting for 2 hour and then high for 1.
Make sure your sauce is thin enough and add chicken stock if it seems too thick.
Related Recipes
Crock Pot Chicken Spaghetti
Equipment
Ingredients
- 6 oz. Neufchatel cheese about ¾ of the block
- 1 can diced tomatoes
- 1 cup chicken broth more or less if needed
- 10.5 oz can cream of mushroom soup
- 10.5 oz can cream of chicken soup
- 1 lb. chicken breast
- 2 tablespoon Everything Bagel seasoning sub ranch packet if desired
- 16 oz whole wheat spaghetti cooked
Instructions
- Add soup, chicken broth, diced tomatoes and ¾ block Neufchatel cheese to the slow cooker and stir gently.
- Place chicken on top of sauce mixture.
- Season chicken with either Everything Bagel seasoning or a ranch packet.
- Allow chicken to cook on low for 2 hours and then high for 1 hour (or 4 hours on low). Remove to a bowl and shred using two forks or a hand mixer.
- Use an immersion blender to make the sauce smooth and creamy. If you've used a slow cooker liner, be careful not to get too close to the bottom or sides to ensure you don't rip it. Return the shredded chicken to the pot and stir.
- Add cooked spaghetti to the pot and stir to combine.
- Top with cheddar cheese.
- Return lid to slow cooker and allow cheese to melt. Keep on warm until ready to serve.
Notes
- Use a slow cooker liner for easier clean up. Be sure to shred the chicken outside of the slow cooker so you do not rip the liner.
- Use an immersion blender to remove all chunks from the sauce and make it totally smooth. This is also a great opportunity to add in some spinach for a little hidden veggie action!
- For a keto version serve over zucchini noodles.
- Serving: Add some crushed tortilla chips on top for serving.
- Make Ahead: This crock pot chicken spaghetti is one of the best make ahead freezer meals. You can make it ahead up to 4 days in advance.
- Storage: Store leftovers in an airtight container in the refrigerator for up 3 days.
- Freezer: Recipe can be made or unmade and then stored in a freezer-safe container for up to 3 months.
- Reheating: This recipe is one of those ones that may actually have even better flavor once reheated! You can reheat in the microwave in increments of 60 seconds. If making straight from frozen allow to defrost in the refrigerator overnight before making.
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