This cheesy crock pot chicken spaghetti recipe is a family favorite that's perfect for busy weeknights. It stays creamy & delicious for hours so it's great for when everyone is eating on different schedules! Freezes well, too!
Spray the inside of your slow cooker with cooking spray. You'll need a 6 quart size for this.
Add the chicken breast and top with the tomatoes, bell peppers, onion, and soup.
Cook on low for 8 hours, or until the chicken is done.
Shred the chicken and add the cream and cheeses, reserving 1 cup of the Cheddar.
Cook the spaghetti and drain.
Add the spaghetti to the slow cooker with the shredded chicken mixture and stir to cover with the chicken mixture.
Sprinkle with the reserved Cheddar.
Cover and cook on low for 30 more minutes.
Serve.
Notes
Expert Tip: For extra creaminess use up to 8 ounces of cream cheese in this easy slow cooker recipe.
I always break the spaghetti noodles up into 3 pieces as I'm adding it to the boiling water. It's just traditional but it does make it easier to eat.
Cook the spaghetti earlier in the week so you only have to add it to the crock pot when you get home and dinner is ready to go by the time you've changed your clothes and had a glass of wine... or tea...
Boneless skinless chicken thighs work great in this!
If you don't like the flavor of green pepper use red bell pepper or just leave it out.
You can substitute cream of celery or cream of mushroom soup for the cream of chicken if you prefer.
Feel free to add an extra can of Rotel if you like a little extra kick.