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Crockpot Chicken Spaghetti
- Step 3: Remove the chicken and shred. See the tips section if you need help shredding your chicken. Return shredded chicken to the Slow Cooker.
- Step 4: Cook spaghetti using the directions on the back of the package until it reaches al dente. Add cooked pasta and shredded cheese to the slow cooker. Stir before covering with the lid and let the cheese melt before serving this hearty slow cooker pasta recipe with sides if desired, and enjoy!
Recipe Tips
- If you don’t have a can of cream of chicken soup, you can use a can of condensed cream of mushroom soup or cream of celery soup.
- Next time you make this, add some heat by adding in a dash of red pepper flakes.
- Bulk this Crockpot Cheesy Chicken Spaghetti out a bit by adding some cooked diced bell peppers, mushrooms, onions, peas or carrots.
- Leftovers are best if stored in an airtight container and kept in the refrigerator for up to 3-4 days. Be sure to wait for the leftovers to cool before transferring them to the storage container.
- You can freeze leftovers of this easy crockpot chicken recipe by transferring leftovers to a freezer safe container or freezer bag for up to 2-3 months. Thaw in the fridge overnight before reheating and serving again.
- If you struggle to shred your chicken, you can try the two fork method, or place chicken in a mixing bowl and use an electric handheld mixer to shred chicken the easy way.
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