Introduction
Hey there, friend! Let’s talk comfort food. You know, those dishes that just wrap you up in a warm hug after a long day? For me, one of those dishes is a big, cozy bowl of chicken spaghetti. But let’s be real, sometimes standing over a hot stove isn’t in the cards. That’s where this glorious CrockPot Chicken Spaghetti comes in! It’s the kind of recipe you can dump in your slow cooker in the morning and come home to a house smelling absolutely amazing. Seriously, it’s ridiculously easy, packed with flavor, and disappears lightning fast. Get ready to fall in love with your slow cooker all over again!
Why You’ll Love This Recipe
- Fast prep (let the slow cooker do the work!)
- Easy cleanup (one pot magic!)
- Perfect for busy weeknights
- Super budget-friendly
- Guaranteed crowd-pleaser (kids and adults devour it!)
- Great for leftovers
Ingredients
Here’s what you’ll need to make this magic happen. Most of these are probably already hanging out in your pantry and fridge!
- 1 lb boneless, skinless chicken breasts: Easy protein base!
- 1 (24-ounce) jar spaghetti sauce: Use your favorite brand here.
- 1 cup chicken broth: Adds flavor and keeps things saucy.
- 1 medium onion, chopped: Brings essential savory depth.
- 1 bell pepper, chopped (any color): I love the sweetness a bell pepper adds!
- 2 cloves garlic, minced: Because everything’s better with garlic, right?
- 1 teaspoon Italian seasoning: All-in-one flavor powerhouse.
- 8 ounces spaghetti (uncooked): The star pasta!
- 1 cup shredded mozzarella cheese (plus extra for topping): Melty, cheesy goodness.
- Salt and pepper to taste: The essentials for seasoning.
- Fresh parsley for garnish (optional): Adds a little pop of color and freshness at the end.
How to Make It
Okay, deep breaths. This is about as simple as it gets. Let’s walk through it!
1. First things first, grab your slow cooker. Just place those boneless, skinless chicken breasts right in the bottom.
2. Now, it’s time for the flavor party! Pour in the whole jar of spaghetti sauce, the chicken broth, your chopped onion and bell pepper, the minced garlic, Italian seasoning, and a good pinch of salt and pepper. Don’t be shy with the seasoning!
3. Pop that lid on! You’ll cook this on LOW for 6-8 hours or on HIGH for 3-4 hours. You’ll know it’s ready when the chicken is super tender and cooked through. It should shred like a dream!
4. Carefully take the chicken out of the slow cooker. Grab two forks (this is the classic shredding method!) and shred that chicken right up. Once it’s all shredded, put it back into the slow cooker with the sauce mixture. Give it a stir to coat everything.
5. While your chicken is getting happy in the sauce, cook your spaghetti. Follow the package directions – you want it al dente. Make sure to drain it really well once it’s done.
6. Add the cooked and drained spaghetti to the slow cooker with the chicken and sauce. Now for the good stuff – stir in that cup of shredded mozzarella cheese. Get it all mixed in!
7. Put the lid back on for just a little while longer, about 15-20 minutes. This lets the cheese melt into gooey deliciousness and makes sure everything is heated through.
8. Spoon this glorious chicken spaghetti into bowls. I always recommend topping it with a little extra mozzarella cheese because… well, cheese! A sprinkle of fresh parsley adds a nice touch if you have it on hand. Serve hot and enjoy that comfort!
Substitutions & Additions
Want to mix things up? That’s the beauty of a recipe like this! It’s super forgiving.
- Different Protein: You could use boneless, skinless chicken thighs for even more moisture, or even swap the chicken for ground turkey or beef (brown and drain first before adding).
- Add more Veggies: Feel free to toss in chopped mushrooms, zucchini, or even a handful of spinach in the last 30 minutes of cooking.
- Spice it Up: Add a pinch of red pepper flakes to the sauce if you like a little heat.
- Creamier Sauce: Stir in a few tablespoons of cream cheese or a splash of heavy cream along with the mozzarella at the end for an extra rich sauce.
- Cheese Swap: Try a mix of mozzarella and provolone, or add a sprinkle of Parmesan!
Tips for Success
Making slow cooker chicken spaghetti is pretty straightforward, but here are a few tips to make sure yours is absolutely perfect:
- Don’t Overcook the Pasta: Cook your spaghetti just until it’s al dente (firm to the bite). It will continue to heat up and soften slightly in the slow cooker, and you don’t want mushy pasta!
- Drain the Pasta Well: Excess water will make your sauce watery. Shake that colander well!
- Shredding Made Easy: If you have a stand mixer, you can shred the cooked chicken right in the bowl with the paddle attachment! Just a few seconds and it’s perfectly shredded.
- Consistency Check: If your sauce seems a little thick after adding the pasta and cheese, you can stir in an extra splash of chicken broth or even water until it reaches your desired consistency.
- Prep Ahead: You can chop your onion, pepper, and mince your garlic the night before and store them in an airtight container in the fridge. This makes assembly in the morning even faster!
How to Store It
Lucky for you, this dish makes fantastic leftovers! Let any leftover chicken spaghetti cool completely, then transfer it to airtight containers. It will keep in the refrigerator for 3-4 days. To reheat, you can microwave individual portions or warm it gently on the stovetop, adding a splash of broth or water if needed to loosen the sauce.
FAQs
Got questions? Let’s tackle a couple of common ones!
Can I use frozen chicken breasts?
Yes, you absolutely can! Just add them frozen to the slow cooker with the sauce and veggies. You might need to add an extra 30-60 minutes to the cooking time, especially if cooking on low, to ensure they cook all the way through and shred easily.
Can I cook the spaghetti directly in the slow cooker?
While it’s tempting, I don’t recommend cooking the spaghetti with the chicken and sauce for the entire time. Pasta absorbs liquid as it cooks, and it’s really hard to get the right texture and not have it turn mushy when cooked for hours. Cooking it separately at the end and adding it to the finished sauce gives you the best results!
Is this recipe spicy?
No, as written, this recipe is very mild. The Italian seasoning provides savory flavor, but there’s no heat unless you decide to add red pepper flakes or a spicy sausage.
Easy CrockPot Chicken Spaghetti: Your New Weeknight Hero!
Equipment
- Slow Cooker
- Forks for shredding
- Colander for draining pasta
- bowls for serving
- Stand Mixer optional, for shredding chicken
Ingredients
Hauptzutaten
- 1 lb boneless, skinless chicken breasts
- 24 ounce spaghetti sauce Use your favorite brand
- 1 cup chicken broth
- 1 medium onion chopped
- 1 bell pepper chopped (any color)
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 8 ounces spaghetti uncooked
- 1 cup shredded mozzarella cheese plus extra for topping
- Salt to taste
- Pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- First things first, grab your slow cooker. Just place those boneless, skinless chicken breasts right in the bottom.
- Now, it’s time for the flavor party! Pour in the whole jar of spaghetti sauce, the chicken broth, your chopped onion and bell pepper, the minced garlic, Italian seasoning, and a good pinch of salt and pepper. Don’t be shy with the seasoning!
- Pop that lid on! You’ll cook this on LOW for 6-8 hours or on HIGH for 3-4 hours. You’ll know it’s ready when the chicken is super tender and cooked through. It should shred like a dream!
- Carefully take the chicken out of the slow cooker. Grab two forks (this is the classic shredding method!) and shred that chicken right up. Once it’s all shredded, put it back into the slow cooker with the sauce mixture. Give it a stir to coat everything.
- While your chicken is getting happy in the sauce, cook your spaghetti. Follow the package directions – you want it al dente. Make sure to drain it really well once it’s done.
- Add the cooked and drained spaghetti to the slow cooker with the chicken and sauce. Now for the good stuff – stir in that cup of shredded mozzarella cheese. Get it all mixed in!
- Put the lid back on for just a little while longer, about 15-20 minutes. This lets the cheese melt into gooey deliciousness and makes sure everything is heated through.
- Spoon this glorious chicken spaghetti into bowls. I always recommend topping it with a little extra mozzarella cheese because… well, cheese! A sprinkle of fresh parsley adds a nice touch if you have it on hand. Serve hot and enjoy that comfort!