Slow Cooker Creamy Chicken Spaghetti

5 from 12 votes

This creamy chicken spaghetti is incredibly low-maintenance, yet absolutely loaded with flavor!

Prep Time15

Cook Time7

Total Time7 15

Course: Main Course

Cuisine: American

Keyword: slow cooker chicken recipe

Servings: servings

Calories: 1176kcal

1 1/2 lbs boneless, skinless chicken breast patted dry
1 medium yellow onion diced
1 medium bell pepper (any color) diced
3 cloves garlic minced
15 oz can diced tomatoes (partially drained) I like the variety that has basil, garlic, and oregano
10 oz can condensed cream of mushroom soup
10 oz can condensed cream of chicken soup
1 tsp dried oregano
1 tsp dried basil
1/2 tsp kosher salt
1/2 tsp black pepper
8 oz dried spaghetti
1 cup shredded white cheddar cheese
1/4 cup heavy whipping cream
chopped fresh parsley for garnish

In a mixing bowl, add the onion, bell pepper, garlic, diced tomatoes, cream of mushroom, cream of chicken, dried oregano, dried basil, kosher salt, and black pepper. Stir together to combine well.

Add veggie sauce to the slow cooker, covering the chicken breasts.
Cover and cook on LOW for 6-8 hours. I haven't tested this recipe on HIGH, so I can't say how well it will turn out.

About 30-40 minutes before you'd like to serve, remove the chicken breasts from the slow cooker and shred. I like to use two forks to do this, but you can shred it however you'd like.
Return shredded chicken to the slow cooker and stir.

About 20-30 minutes before serving, bring a large pot of salted water to a boil, then cook pasta according to package directions. Drain and add to the slow cooker.

Pour in the heavy whipping cream and shredded cheese. Stir everything together, then add the cover to the slow cooker and let it sit for about 5 minutes, to warm the cream through and melt the cheese.

I've estimated this recipe serves 6, however you're free to divide it up into as many servings as you'd like.