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Easy CrockPot Chicken Spaghetti: Your New Weeknight Hero!

This easy CrockPot Chicken Spaghetti recipe lets your slow cooker do the work for a delicious, comforting meal perfect for busy weeknights. Packed with flavor and simple ingredients, it's a guaranteed crowd-pleaser with fast prep and easy cleanup.
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Cook Time 3 hours

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!

Notes

Cook pasta al dente and drain well. Shred chicken using forks or a stand mixer. Adjust sauce consistency with broth/water if needed. Prep veggies ahead to save time. Store leftovers in airtight containers in the fridge for 3-4 days. Reheat in microwave or stovetop.