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    Momma Fit Lyndsey » Recipes » Crockpot/Slow Cooker

    Crock Pot Chicken Spaghetti

    Published: Oct 5, 2022 · Modified: Mar 10, 2023 by Lyndsey · This post may contain affiliate links

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    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!

    close up shot of crock pot chicken spaghetti with a wooden spoon.
    Jump to:
    • Why You'll Love This Recipe
    • Ingredients & Substitutions
    • How to Make This Recipe
    • Expert Tips
    • Recipe FAQs
    • Related Recipes
    • Crock Pot Chicken Spaghetti

    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.

    ingredients for this recipe.
    • 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.

    first set of steps for making this recipe.
    second set of steps for making this recipe.
    1. Add soup, chicken broth, diced tomatoes and ¾ block Neufchatel cheese to the slow cooker and stir gently.
    2. Place chicken on top of sauce mixture.
    3. Season chicken with either Everything Bagel seasoning or a ranch packet.
    4. 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.
    5. 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.
    6. Add cooked spaghetti to the pot and stir to combine.
    7. Top with cheddar cheese.
    8. 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

    Can I use frozen chicken breast?

    I do not recommend using frozen chicken breast in the slow cooker.

    Can I make this with uncooked noodles?

    I only recommend adding in cooked noodles to this dish. The texture of uncooked pasta will not be optimal.

    Why is my crock pot chicken dry?

    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.

    crock pot chicken spaghetti topped with parsley in a slow cooker.

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    Print Pin
    5 from 5 votes

    Crock Pot Chicken Spaghetti

    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!
    Course Dinner
    Cuisine American
    Prep Time 10 minutes
    Cook Time 3 hours
    Total Time 3 hours 10 minutes
    Servings 8 servings
    Calories 382kcal
    Author Lyndsey

    Equipment

    • 1 Slow Cooker or Crock Pot

    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.

    Nutrition

    Serving: 1serving | Calories: 382kcal | Carbohydrates: 51.2g | Protein: 24.8g | Fat: 10.2g
    Tried this Recipe? Tag me Today!Mention @MommaFitLyndsey or tag #mommafitlyndsey!

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    Hi I'm Lyndsey! As a mom of two picky eaters, I know how hard it can be to feed your family nutritious meals! I love to create and cook healthy meals that my family actually loves to eat. These recipes are for you to feed your family food they love too!

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