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!
Servings 8 servings
Calories 382kcal
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