Crockpot Chicken Spaghetti
This Crockpot Chicken Spaghetti is creamy, cheesy, and loved by the whole family! Tender chicken is coated in a rich white sauce and served over perfectly cooked noodles.
Servings: 8 people
Calories: 671kcal
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 large yellow onion diced
- 1 large red bell pepper diced
- 1 large green bell pepper diced
- 2 teaspoons dried basil
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt plus more to taste
- ½ teaspoon pepper
- 2 (10.5 oz) cans cream of mushroom soup
- 1 (8 oz) block cream cheese softened to room temperature
- 1 (8 oz) block sharp cheddar cheese shredded
- 1 (8 oz) tub sour cream room temperature
- ¼ cup finely grated parmesan cheese
- 1 (16 oz) box spaghetti noodles cooked al denté according to box directions
Instructions
- Grease a 6 quart crockpot with cooking spray, add in chicken thighs, onion, bell peppers, basil, Italian seasoning, onion powder, garlic powder, paprika, salt, pepper, and mushroom soup, then stir to combine.
- Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours.
- Remove chicken and set aside.
- To the crockpot, add in cream cheese, cheddar cheese, sour cream, and parmesan cheese, then stir until all the cheeses have melted.
- Shred or chop chicken, then stir into the crockpot.
- Taste and re-season, then serve with cooked spaghetti* and enjoy!
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Notes
*You may also stir the pasta directly into the sauce, but I prefer to spoon the sauce over the pasta, so people can decide how much or how little chicken/sauce they want.
Nutrition
Serving: 1serving sauce + pasta | Calories: 671kcal | Carbohydrates: 54g | Protein: 44g | Fat: 30g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 1262mg | Potassium: 729mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1460IU | Vitamin C: 32mg | Calcium: 352mg | Iron: 3mg
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