This is one of those classic recipes that gets passed around because it is so good. There are a million different variations.
I like this crockpot version. The chicken and veggies cook in the crockpot and the spaghetti and cheese get added later. It splits the meal prep into two easy parts and makes dinner fit into your day.
The next time I make this, I’m planning to add a can of diced green chilies and a can of drained, diced tomatoes. Or maybe just a can of tomatoes and green chilies. I kept it simple this time, and it’s good either way. Change it up to suit your family and what you have on hand in the pantry.
Here’s what you’ll need:
There’s only one can of cream of mushroom soup in the photo, but I decided to use two. You can use cream of chicken instead of mushroom, if you like. Or use a combination of both.
Crockpot Chicken Spaghetti
- 2 - 2.5 lbs. boneless chicken
- 1 onion diced
- 1/2 green pepper diced
- 1/2 red pepper diced
- 1 garlic clove crushed
- salt and pepper to taste
- 3-4 drops hot sauce
- 2 cans cream of mushroom soup
- 2 cups shredded cheddar cheese
- 12 oz broken spaghetti pieces cooked
- Place chicken, onions, peppers, garlic in crockpot.
- Sprinkle with salt and pepper and hot sauce.
- Spoon cream of mushroom soup over the top.
- Cover and cook on high for 5-6 hours or low for 7-8 hours.
- Shred meat with a fork or tongs. It will fall apart easily.
- Stir in cooked spaghetti and 1 1/2 cups of cheese. Let heat for another 30 minutes.
- Top with remaining cheese. Let melt and then serve.
Lacey Blankenship says
I made this for dinner tonight and it was so good! Can you freeze the leftovers?
Spaghetti leftovers often taste better than the first night, so I think that’s a great idea!
Would this work in the instant pot? Thanks so much!
Jennifer, casseroles like this don’t seem to work as well in the IP. The amount of liquid that you have to add for the IP to come to pressure makes the spaghetti come out runny.