Chicken Spaghetti

Name: Slow Cooker Chicken Spaghetti with Cream Sauce
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 chicken breasts, frozen or thawed; 1 tsp granulated onion; 1 tsp granulated garlic; 1 tsp paprika; 1 (10.5 oz) can cream of chicken soup; 1 (10.5 oz) can cream of chicken with herbs soup; 1 (10 oz) can diced tomatoes and green chiles; 1/2 cup sour cream; 2 cups Colby Jack cheese, shredded and divided; 1 lb angel hair pasta or spaghetti; salt, to taste; Texas toast, for serving

This slow cooker chicken spaghetti is a creamy, comforting one-dish meal where tender chicken breasts are cooked in a savory cream sauce, then tossed with spaghetti and melted Colby Jack cheese. It's designed for minimal hands-on time and maximum flavor.

⚡Slow Cooker

🌍American 🏷️Chicken spaghetti 🏷️Slow cooker 🏷️Pasta 🏷️Casserole Cheesy

🏷️

🏷️Creamy

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TikTok

Total

6h 15m

Servings

6

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

2 chicken breasts, frozen or thawed
1 tsp granulated onion
1 tsp granulated garlic
1 tsp paprika
1 (10.5 oz) can cream of chicken soup
1 (10.5 oz) can cream of chicken with herbs soup
1 (10 oz) can diced tomatoes and green chiles
1/2 cup sour cream
2 cups Colby Jack cheese, shredded and divided
1 lb angel hair pasta or spaghetti
salt, to taste
Texas toast, for servingoptional

12 Ingredients

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Instructions

1
Place chicken breasts in the bottom of a slow cooker.
2
Season the chicken with granulated onion, granulated garlic, and paprika.
3
Pour the cream of chicken soups and the can of diced tomatoes and green chiles over the chicken.
4
Cover and cook on high for 6 hours or on low for 8 hours.
5
Once cooked, remove the chicken from the slow cooker and set aside.
6
Shred or dice the cooked chicken.
7
To the sauce remaining in the slow cooker, add the sour cream and about half of the shredded Colby Jack cheese.
8
Stir the sauce until the cheese is melted and everything is well combined.
9
Return the shredded chicken to the slow cooker and stir it into the sauce.
10
Meanwhile, cook the pasta in a large pot of salted boiling water according to package directions. Drain well.
11
Add the cooked and drained pasta to the slow cooker with the chicken and sauce. Stir until everything is evenly coated.
12
Top the spaghetti with the remaining shredded cheese. Cover the slow cooker and let it sit for a few minutes until the cheese is melted.
13
Serve hot, optionally with a side of Texas toast.

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Tips & Notes

Pro tips

Cook pasta separately and add it after the chicken is done to avoid overcooked, mushy noodles.
Stir in sour cream after the slow cooker phase is complete—avoid prolonged heat to prevent curdling.
Reserve 1 cup of cheese to stir in at the end for creamier texture; sprinkle remainder on top for browning.
Use low heat for 4–5 hours rather than high to keep chicken tender and prevent sauce separation.

Substitutions

Angel hair pasta → penne or linguine (cooking time unchanged)
Colby Jack cheese → sharp cheddar or a blend of cheddar and Monterey Jack (similar melt quality)
Cream of chicken soup → cream of celery or mushroom (flavor will be slightly different)
Diced tomatoes and green chiles → mild salsa or diced tomatoes without chiles (if avoiding heat)

Storage & make-ahead

Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of broth to restore creamy texture.