Crockpot Chicken Spaghetti Recipe

4.67 from 27 votes

Bites of chicken, marinara, cream cheese, mozzarella, and a few other simple ingredients come together in the slow cooker to make a creamy sauce that pairs perfectly with spaghetti!

Prep Time10

Cook Time5

Total Time5 10

Course: Dinner

Cuisine: American, Italian

Servings: bowls

Calories: 651kcal

Author: Becky Hardin

Equipment

6-Qt Crockpot

Ingredients

1 pound boneless, skinless chicken breasts cubed
48 ounces marinara sauce 2 jars
1 cup low-sodium chicken broth
2 cloves garlic minced
½ onion diced
1 tablespoon Italian seasoning
8 ounces cream cheese 1 brick, softened and cubed
1½ cups shredded mozzarella cheese *
16 ounces dry spaghetti noodles 1 box**

Instructions

Spray crockpot interior with nonstick cooking spray.
Add the chicken, marinara, broth, garlic, onion, Italian seasoning, and cream cheese to the crockpot. Stir to combine. Cover and cook on LOW for 4-5 hours, or until the chicken is cooked through and 165°F internally.
1 pound boneless, skinless chicken breasts, 48 ounces marinara sauce, 1 cup low-sodium chicken broth, 2 cloves garlic, ½ onion, 1 tablespoon Italian seasoning, 8 ounces cream cheese
Turn the heat up to high, stir in the mozzarella, cover, and cook for 15 minutes, or until the cheese is melted.
1½ cups shredded mozzarella cheese
While the cheese is melting, cook the pasta according to the package directions. Drain in a colander.
16 ounces dry spaghetti noodles
Stir in the pasta, tossing to coat in the sauce. Serve topped with optional parsley or Parmesan cheese.

Video

Notes

*Feel free to mix up the cheese. Try half Parmesan, gruyere, cheddar, or fontina for a bit of tang!

**I like spaghetti, but any kind of noodles will work.

Tips:

This recipe fits well in a 6-quart crockpot. A smaller one may need longer cook time or reduced quantities; a larger one might finish faster.
Place the cubed chicken at the bottom of the slow cooker and layer the cream cheese and cheese cubes on top. This prevents scorching on the bottom and ensures the cheese melts slowly and evenly into the sauce.
If using leftover or rotisserie chicken, stir it in with the spaghetti at the end of the cook time.
I recommend cooking this chicken spaghetti on the LOW Crockpot setting for 4-5 hours, as instructed. But if you need to speed things up, set your cooker to the HIGH setting for 2-3 hours.
Add some diced veggies into the slow cooker with the sauce ingredients. Bell peppers, carrots, peas, or broccoli are all good options!
When draining the spaghetti, save about ½ cup of pasta water. Stir it into the sauce when you add the noodles to help the sauce cling better and give it a silky texture.

Make-Ahead: Make the spaghetti sauce up to 3 days in advance. Then cook fresh spaghetti to pair with it!

Storage: Store Crockpot chicken spaghetti in an airtight container in the refrigerator for up to 3 days. Reheat portions on the stovetop over medium-high heat, stirring regularly until everything is warmed through.

Freezing: I recommend only freezing the sauce, as the noodles don't hold up well once thawed. The sauce will keep well in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition