Crock-Pot Chicken Spaghetti Recipe

Crock-pot chicken spaghetti is a perfect weekend dish. It is the ultimate one-pot dinner meal that will satisfy your weekend cravings. Make it creamier with cream of chicken soup and cream of mushroom soup in the mix. Add extra cheese and cream for a cheesier flavor.


• 3 chicken breasts (boneless and skinless)
• 2 cups chicken broth
• 2 cups American cheese (cubed)
• 1 cup milk
• 10 oz Rotel
• 10 1/2 oz can of cream of chicken soup
• 10 1/2 oz can of cream of mushroom soup
• 1/3 cup green bell pepper (diced)
• 1/3 cup onion (diced)
• 1 celery stalk (diced)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp seasoned salt
• 1 lb thin spaghetti (uncooked)
• 1 cup Cheddar cheese (shredded)
• 4 oz cream cheese (cubed, optional)
• chopped parsley (optional for garnishing)


Prepare a crock-pot and lightly grease with oil.
Add boneless and skinless chicken breasts.
Sprinkle with 1 tbsp seasoned salt, 1 tsp onion powder, and 1 tsp garlic powder.
Add diced green bell pepper, onion, and celery stalk.
Add minced garlic.
Add Rotel, cream of chicken soup, and cream of mushroom soup.
Pour 2 cups of chicken broth.
Cover the crockpot.
Let it cook on high heat for two hours.
Once done, remove the chicken from the pot.
Transfer to a plate and shred.
Set the shredded chicken aside.
Add 1 cup of milk into the pot.
Mix to combine.
Add 4 oz cubed cream cheese and 2 cups of American cheese.
Mix to combine.
Add 1 lb of uncooked thin spaghetti.
Add the shredded chicken.
Cover and let it cook on high heat until noodles have cooked.
Check every 15 minutes and stir.
Once cooked, switch off the heat.
Top it off with shredded cheddar cheese.
Cover and let the heat melt the cheese.
Garnish with chopped parsley.
Serve and enjoy!

Crock-Pot Chicken Spaghetti Recipe
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