Slow Cooker Chicken Spaghetti

Slow Cooker Chicken Spaghetti made from scratch in just a few simple steps. This family favorite is so easy to make right in your slow cooker any day of the week. The homemade sauce cooks right in the slow cooker and comes out super creamy and delicious every time.

I am always looking for quick and easy recipes that can cut down on time and oven usage. Summers in East Texas get really hot, so I try to avoid turning on the oven to cook in the evenings. That’s where this easy slow cooker chicken spaghetti recipe comes in.

Growing up, I enjoyed the classic cheesy chicken spaghetti that’s baked in a casserole dish. Transforming it into a slow cooker recipe was a delightful twist. What I love most, besides the simplicity, is that it doesn’t use canned cream of chicken soup. Instead, the sauce, crafted from chicken stock and milk, thickens into a beautiful creamy consistency directly in the slow cooker—and it tastes amazing!

This slow cooker recipe incorporates many of the same ingredients found in the traditional version. An uncommon but delightful addition to cheesy chicken spaghetti is pimentos. They provide an appealing visual touch and a complementary flavor that I find particularly enjoyable.

Chicken – For this recipe, I prefer to use boneless, skinless chicken breasts.
Oil – Any neutral tasting oil such as olive oil, tallow or coconut oil works best.
Onion – Yellow or white onion can be used.
Garlic – Freshly minced garlic for flavor.
Chicken Stock – Used to cook the chicken and make the sauce. Use unsalted chicken stock/broth. If using salted stock/broth adjust the salt in the recipe to your liking.
Pimento Peppers – Jarred pimento peppers add fantastic flavor to the chicken spaghetti. I should note that they are not spicy.
Diced Tomatoes – Canned, diced tomatoes for flavor.
Milk – For the sauce.
Cornstarch – To help thicken the sauce.
Noodles – Spaghetti noodles are the preferred choice. Other shapes could be used if needed.
Cheese – A combination of colby and monterey jack cheese. Cheddar cheese is also a great choice.
Salt and Pepper

The full recipe can be found in the recipe card below.

This slow cooker recipe can also be prepared in the instant pot using the slow cooker function.

STEP 1

Sauté the onions and garlic then add in the chicken, chicken stock/broth, pimentos, diced tomatoes, salt and pepper. Stir to combine. Cover and cook for 3-4 hours (on low) or until the chicken is fully cooked and pull apart tender.

STEP 2

Take the chicken out and let it rest until it’s cool enough to handle. At this point I usually cook the pasta. When the chicken has cooled, shred it and set it aside.

STEP 3

Combine the milk and cornstarch. Stir into the stock that is in the slow cooker. Once thickened add the cooked pasta and chicken to the slow cooker to warm up. Add the cheese, stir and serve. Enjoy!

STEP 1

Use the sauté function to cook the onions and garlic. Add in the chicken, chicken stock/broth, pimentos, diced tomatoes, salt and pepper. Stir to combine.

STEP 2

Switch to the slow cook function, cover and cook for 3-4 hours (on high, no seal) or until the chicken is fully cooked and pull apart tender.

STEP 3

Follow the remaining steps for the slow cooker method.

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Here are a few variations you might like to try:

Use a can of rotel instead of the diced tomatoes and pimento peppers.
Add diced bell pepper to the chicken spaghetti.
Sliced mushrooms are a fantastic addition to chicken spaghetti.
Garnish with black olives.
Use different cheeses like cheddat cheese.
Try out a different pasta like penne or rigatoni.

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Slow Cooker Chicken Spaghetti

Slow Cooker Chicken Spaghetti made from scratch in just a few simple steps. This family favorite is so easy to make right in your slow cooker any day of the week. The homemade sauce cooks right in the slow cooker and comes out super creamy and delicious every time.

Author: Sky Pilgreen Cooking Method: Sautéing, Slow Cooker Categories: Dinner Recipe Keys: C chicken spaghetti D Dinner S slow cooker

Print Recipe

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Prep Time 20 mins Cook Time 5 hrs Total Time 5 hrs 20 mins Difficulty: Intermediate Servings: 6

Ingredients

Servings

• 2 large chicken breasts (boneless, skinless)

• 2 tablespoons olive oil

• ¹⁄₂ large onion (small diced)

• 2 cloves garlic (minced)

• 2 ¹⁄₂ cups chicken stock (or chicken broth, unsalted)

• ¹⁄₂ cup milk

• 3 tablespoons cornstarch

• 2 teaspoons salt

• 1 teaspoon pepper

• 4 ounces pimento peppers (jarred,drained)

• 14.5 ounces diced tomatoes (drained)

• 16 ounces spaghetti noodles

• 3 cups colby and monterey jack cheese (shredded)

Instructions

1. Using the sauté function on your slow cooker (or a skillet on the stove) add in the oil and onions.  Cook until translucent.  Stir in the garlic and cook for an additional 30 seconds.

2. Next, add the chicken, chicken stock or broth, pimentos, diced tomatoes, salt, and pepper. Stir everything together.  Cover and let it cook on the low setting for 3-4 hours, or until the chicken is thoroughly cooked and tender enough to be easily pulled apart.

3. Take the chicken out and let it rest until it's cool enough to handle.  When the chicken has cooled, shred it and set it aside.

4. Cook the pasta according to the package directions.  Set aside.

5. Combine the milk and cornstarch. Stir into the stock that is in the slow cooker. Once thickened add the cooked pasta and chicken to the slow cooker to warm up.  Stir in the cheese. Enjoy!