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Crockpot Chicken Spaghetti

A warm and comforting dish combining tender chicken, creamy sauce, and spaghetti, slow-cooked to perfection.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked spaghetti
  • 2 cups cooked chicken, shredded (Halal) Be sure to have your chicken cooked and shredded in advance to save time.
  • 1 can cream of mushroom soup
  • 1 can diced tomatoes Use the juice from the can.
  • 1 cup chicken broth
  • 1 teaspoon Italian seasoning
  • 1 cup shredded mozzarella cheese Reserve some for topping.
  • to taste Salt and pepper Adjust based on preference.

Method
 

Preparation
  1. In your crockpot, add the cooked chicken, cream of mushroom soup, diced tomatoes (with juice), and chicken broth. Give it a gentle mix until well combined.
  2. Sprinkle in the Italian seasoning, salt, and pepper. Make sure to taste as you go!
  3. Carefully mix in the cooked spaghetti, ensuring it’s fully incorporated into the sauce and chicken mixture.
  4. Cover the crockpot and set it to cook on low for 6-8 hours or high for 3-4 hours.
  5. Approximately 30 minutes before serving, stir in the shredded mozzarella cheese, saving some for the top. Close the lid and let it melt.
  6. Once the cooking time is up, give it a good stir, adjust seasoning if needed, and serve hot.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. When reheating, add a splash of chicken broth for creaminess.