Slow Cooker Italian Chicken Spaghetti
With just 5 minutes of prep, this Slow Cooker Italian Chicken Spaghetti is an easy dinner recipe that the kids will love!
Servings 6 - 8 people
- 4 boneless, skinless chicken breasts (about 2.5 lbs.) or substitute with 2.5 lbs. of chicken thighs
- 2 packets (0.7 ounces each) dry Italian dressing mix
- 1 (10.5 ounce) can condensed cream of chicken soup, NOT diluted (I used Campbell's Healthy Request)
- 1 (15 ounce) can petite diced tomatoes, drained
- 1 ½ cups marinara sauce
- 1 (8 ounce) package cream cheese, cubed (I used reduced fat, but regular is fine too)
- For serving: cooked spaghetti, grated Parmesan, chopped fresh parsley or basil
Spray inside of slow cooker with cooking spray. Place chicken in slow cooker and sprinkle with dry Italian dressing mix.
In a large bowl, combine condensed soup, diced tomatoes, and marinara. Pour sauce over chicken.
Cook on LOW for about 6-8 hours, or on HIGH for about 2-3 hours.
Remove chicken to a cutting board and cover loosely with foil to keep warm.
While the chicken rests on the cutting board, add the cream cheese to the slow cooker, stir and cover. Continue cooking the sauce for 5-10 more minutes, or until cream cheese is melted and completely combined in the sauce.
Slice chicken or shred with two forks. Return chicken to the creamy sauce, stir, and serve over cooked spaghetti. Garnish with grated Parmesan and fresh herbs, if desired.
Nutrition Information is an estimate using online calculators for ⅛ of the chicken and sauce. This does not include any pasta or garnish that you also enjoy.
COOK'S TIPS AND RECIPE VARIATIONS:
Can Chicken Spaghetti be frozen?
I do NOT recommend freezing the leftover chicken spaghetti. It's best served warm -- right after it's made! Cream cheese has a tendency to "break" when it's frozen and defrosted, so you would end up with chunks of cream cheese in your thawed sauce (not appetizing)!
- Be careful not to overcook your chicken breasts. I find that the chicken breasts have the best texture when cooked in my slow cooker on HIGH for about 2 hours. That keeps them moist and juicy, and prevents them from drying out. If you would like a dish with a longer cooking time, try using 2.5 lbs. of boneless, skinless chicken thighs instead of the breasts. The thighs tend to stay juicy when left in a Crock Pot for extended periods.
- Also remember -- every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 2 hours or on LOW for about 5 hours. Just get familiar with your pot and adjust accordingly.
- Wait to add the cream cheese to the sauce until the end of the cooking time. If you add the cream cheese at the beginning, it will separate and curdle.
- For a lighter meal, try serving the creamy chicken spaghetti sauce over zucchini noodles or cauliflower rice instead of the cooked spaghetti.
Serving: 1/8 of the sauce and chicken | Calories: 279kcal | Carbohydrates: 14g | Protein: 34g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 107mg | Sodium: 1272mg | Potassium: 1067mg | Fiber: 1g | Sugar: 6g | Vitamin A: 630IU | Vitamin C: 9.8mg | Calcium: 73mg | Iron: 1.7mg