28+ Delicious Crockpot Chicken Spaghetti Recipes to Try Tonight

Crockpot chicken spaghetti recipes are the ultimate comfort food.

They combine the richness of chicken with the heartiness of pasta, all cooked to perfection in the convenience of a slow cooker.

Whether you’re a busy parent, a meal prep enthusiast, or just someone who enjoys a delicious, easy-to-make dinner, these recipes will become your new go-to.

The best part is, there are endless variations to this dish.

From creamy Alfredo to tangy pesto, the combinations are limitless.

With over 28 unique recipes to explore, you’ll never run out of tasty ideas for dinner.

Each recipe offers a delicious blend of flavors, making it easy to satisfy every craving, no matter your taste preferences.

Crockpot chicken spaghetti also gives you the flexibility to prepare your meal ahead of time, so you can come home to a warm and ready dish after a long day.

If you’re looking for a dinner solution that is both flavorful and effortless, crockpot chicken spaghetti is the answer.

In this blog post, we’ve gathered over 28 recipes that will transform your meal planning routine and inspire your next family dinner.

28+ Delicious Crockpot Chicken Spaghetti Recipes to Try Tonight

Crockpot chicken spaghetti is a simple, versatile, and hearty meal that can fit any occasion.

With the variety of recipes available, you’re sure to find the perfect one to suit your tastes.

The beauty of these dishes lies in their convenience, allowing you to focus on other things while your slow cooker does all the work.

Whether you’re craving something creamy, tangy, or savory, there’s a recipe for everyone.

So, why not make your next dinner night easier and more delicious with one of these 28+ crockpot chicken spaghetti recipes?

Trust us, your family will thank you.

Crockpot Chicken Spaghetti with Creamy Alfredo Sauce

This creamy and comforting Crockpot Chicken Spaghetti combines tender chicken, a rich Alfredo sauce, and pasta, all cooked together in a slow cooker. It’s the perfect dish for busy days or family gatherings, providing a warm, satisfying meal with minimal effort.

• 2 pounds boneless, skinless chicken breasts
• 1 (16 oz) jar Alfredo sauce
• 1 (10.5 oz) can cream of chicken soup
• 1 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (16 oz) package spaghetti
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

1. Place the chicken breasts in the bottom of the Crockpot.
2. In a bowl, combine the Alfredo sauce, cream of chicken soup, chicken broth, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
3. Pour the mixture over the chicken in the Crockpot.
4. Cook on low for 6 hours or high for 3 hours.
5. After cooking, shred the chicken with two forks and stir it into the sauce.
6. Cook the spaghetti separately according to package instructions. Drain.
7. Add the cooked spaghetti to the Crockpot and stir to coat in the sauce.
8. Sprinkle mozzarella and Parmesan cheeses over the top, and cook on low for an additional 20 minutes, until the cheese is melted and bubbly.
9. Serve hot and enjoy!

This Crockpot Chicken Spaghetti is an ultimate comfort food, delivering a creamy and cheesy dish that requires little hands-on time. The combination of Alfredo sauce, chicken, and pasta makes it rich and indulgent, perfect for a cozy family dinner. If you’re in the mood for something a bit lighter, you could substitute the Alfredo sauce with a lower-fat version or use whole wheat spaghetti for a healthier take. This recipe’s versatility also allows for adding vegetables like spinach or bell peppers for an extra nutritional boost.

Crockpot Chicken Spaghetti with Spicy Tomato Sauce

A bit of heat in this Crockpot Chicken Spaghetti brings bold flavors to your meal. Using a spicy tomato sauce base, this recipe brings together the flavors of tomatoes, chicken, and pasta with a kick of spice to elevate the dish. It’s a great option for those who enjoy a little zest in their meals.

• 2 pounds boneless, skinless chicken breasts
• 1 (24 oz) jar spicy marinara sauce
• 1 (10 oz) can diced tomatoes with green chilies
• 1/2 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (16 oz) package spaghetti
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese

1. Place the chicken breasts in the Crockpot.
2. Add the spicy marinara sauce, diced tomatoes with green chilies, chicken broth, garlic powder, onion powder, red pepper flakes, Italian seasoning, salt, and black pepper over the chicken.
3. Cook on low for 6 hours or high for 3 hours.
4. Shred the chicken with two forks after cooking and mix it with the sauce.
5. Cook the spaghetti separately according to package instructions. Drain.
6. Add the cooked spaghetti to the Crockpot and stir well.
7. Sprinkle cheddar and Parmesan cheeses over the top. Let cook for another 15-20 minutes, until the cheese is melted and bubbly.
8. Serve hot and enjoy!

This Crockpot Chicken Spaghetti delivers a spicy twist on the traditional dish, offering a zesty, flavorful sauce that complements the creamy texture of the chicken and pasta. It’s ideal for those who like a bit of heat in their meals, and the cheddar cheese adds an extra layer of sharpness to balance the spicy sauce. You can adjust the heat level by adding more or less red pepper flakes based on your preference. The recipe is easy to prepare and makes for a satisfying, hearty dinner that’s sure to spice up your regular meal rotation.

Crockpot Chicken Spaghetti with Pesto Cream Sauce

Elevate your regular chicken spaghetti with a fragrant and fresh pesto cream sauce, creating a rich and herby dish. This version is a delightful twist on the traditional, bringing together the earthy flavors of pesto, the richness of cream, and the comfort of chicken and pasta. It’s a perfect option for those who want to enjoy a gourmet meal with minimal effort.

• 2 pounds boneless, skinless chicken breasts
• 1/2 cup basil pesto (store-bought or homemade)
• 1 (16 oz) jar Alfredo sauce
• 1/2 cup heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (16 oz) package spaghetti
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

1. Place the chicken breasts in the Crockpot.
2. In a bowl, whisk together the basil pesto, Alfredo sauce, heavy cream, garlic powder, onion powder, salt, and black pepper.
3. Pour the mixture over the chicken in the Crockpot.
4. Cook on low for 6 hours or high for 3 hours.
5. Shred the chicken with two forks after cooking and mix it into the sauce.
6. Cook the spaghetti separately according to package instructions. Drain.
7. Add the cooked spaghetti to the Crockpot and stir to combine.
8. Sprinkle mozzarella and Parmesan cheeses on top. Cook for another 15-20 minutes, until the cheese is melted.
9. Serve hot and enjoy!

This Crockpot Chicken Spaghetti with Pesto Cream Sauce is an elevated take on the classic recipe, offering a fresh, herby flavor profile that pairs wonderfully with the creamy sauce. The pesto adds a fragrant and savory element, and the creamy base rounds it all out for a satisfying meal. This dish can be served as a special dinner or as a weeknight comfort food. If you’d like to make it even more flavorful, consider adding some sun-dried tomatoes or roasted vegetables to enhance the taste further.

Crockpot Chicken Spaghetti with Garlic and Parmesan Sauce

This Crockpot Chicken Spaghetti with Garlic and Parmesan Sauce brings a perfect balance of bold garlic flavors and creamy richness, making it an irresistible dish. It’s a simple yet decadent meal that’s quick to prepare but feels like a special treat. The chicken and pasta absorb the delicious flavors while the Parmesan adds a cheesy depth.

• 2 pounds boneless, skinless chicken breasts
• 1/2 cup butter, melted
• 1 (16 oz) jar Alfredo sauce
• 1/2 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (16 oz) package spaghetti
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese

1. Place the chicken breasts in the Crockpot.
2. In a separate bowl, mix melted butter, Alfredo sauce, chicken broth, garlic powder, onion powder, dried parsley, Italian seasoning, salt, and black pepper. Pour the sauce mixture over the chicken in the Crockpot.
3. Cook on low for 6 hours or high for 3 hours.
4. Shred the chicken with two forks once it’s fully cooked and stir it into the sauce.
5. Cook the spaghetti separately according to package instructions. Drain.
6. Add the cooked spaghetti to the Crockpot and stir well, ensuring all pasta is coated with the creamy sauce.
7. Sprinkle Parmesan and mozzarella cheeses on top, then cook for another 15-20 minutes until the cheese has melted and the sauce is bubbly.
8. Serve hot with a sprinkle of fresh parsley for garnish, and enjoy!

This dish is a rich, garlicky take on traditional chicken spaghetti, and its simplicity makes it an ideal choice for both busy weekdays and weekend gatherings. The Alfredo sauce combined with butter and Parmesan creates a velvety coating around the chicken and pasta, while the garlic enhances the overall flavor. This recipe is perfect for anyone who loves a cheesy, comforting meal that doesn’t require much prep work. You can also add some sautéed spinach or grilled vegetables to make it even more satisfying.

Crockpot Chicken Spaghetti with Veggies and Tomato Sauce

This Crockpot Chicken Spaghetti recipe adds a nutritious twist by incorporating a variety of vegetables alongside tender chicken and pasta. The tomato-based sauce brings everything together in a comforting and wholesome meal. It’s a great option for those who want to sneak in some extra vegetables without sacrificing flavor.

• 2 pounds boneless, skinless chicken breasts
• 1 (24 oz) jar tomato basil sauce
• 1 (10 oz) can diced tomatoes with green chilies
• 1 (15 oz) can corn, drained
• 1 cup sliced bell peppers (any color)
• 1/2 cup diced zucchini
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (16 oz) package spaghetti
• 1 cup shredded mozzarella cheese

1. Place the chicken breasts in the bottom of the Crockpot.
2. Add the tomato basil sauce, diced tomatoes, corn, bell peppers, zucchini, garlic powder, onion powder, Italian seasoning, salt, and black pepper to the Crockpot.
3. Cook on low for 6 hours or high for 3 hours.
4. Shred the chicken with two forks after cooking and mix it into the vegetable sauce.
5. Cook the spaghetti separately according to package instructions. Drain.
6. Add the cooked spaghetti to the Crockpot and stir well to combine all the ingredients.
7. Sprinkle shredded mozzarella cheese over the top and let it cook for another 15-20 minutes, until the cheese is melted and bubbly.
8. Serve hot, and enjoy the veggie-packed goodness!

This Crockpot Chicken Spaghetti is a great way to enjoy the flavors of a traditional spaghetti dish while adding a variety of colorful, nutritious vegetables. The tomatoes and spices form a flavorful base that complements the chicken and veggies, making it a well-rounded meal. If you want to make it even more vegetable-heavy, you can add mushrooms, spinach, or even carrots. This recipe offers a lighter take on a classic favorite while maintaining the richness and satisfaction you expect from a chicken spaghetti dish.

Crockpot Chicken Spaghetti with Ranch and Bacon

For those who love rich, savory flavors with a touch of indulgence, this Crockpot Chicken Spaghetti with Ranch and Bacon hits all the right notes. The creamy ranch dressing combined with crispy bacon makes for a rich and deliciously comforting dish that’s perfect for any occasion.

• 2 pounds boneless, skinless chicken breasts
• 1 (16 oz) bottle ranch dressing
• 1 (10 oz) can cream of chicken soup
• 1/2 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (16 oz) package spaghetti
• 1 cup shredded cheddar cheese
• 1/2 cup cooked and crumbled bacon (about 6 slices)
• 1/4 cup chopped green onions for garnish

1. Place the chicken breasts in the bottom of the Crockpot.
2. In a separate bowl, combine ranch dressing, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and black pepper.
3. Pour the ranch sauce mixture over the chicken in the Crockpot.
4. Cook on low for 6 hours or high for 3 hours.
5. Shred the chicken with two forks and mix it into the creamy sauce.
6. Cook the spaghetti separately according to package instructions. Drain.
7. Add the cooked spaghetti to the Crockpot and stir well to combine with the sauce.
8. Sprinkle shredded cheddar cheese and crumbled bacon on top. Let cook for an additional 15-20 minutes, until the cheese is melted.
9. Garnish with green onions before serving.

This Crockpot Chicken Spaghetti is an irresistible, savory dish with the creamy flavor of ranch and the smoky crunch of bacon. The bacon adds a satisfying texture, while the ranch dressing provides a creamy base with just the right tanginess. It’s a crowd-pleasing comfort food that’s perfect for family dinners, potlucks, or even a casual gathering. If you’re a fan of crispy textures, you can also top it with more bacon right before serving. This recipe is indulgent, but you can also lighten it up by using low-fat ranch dressing or skipping the bacon for a leaner option.

Crockpot Chicken Spaghetti with White Wine and Lemon

This Crockpot Chicken Spaghetti with White Wine and Lemon offers a light yet flavorful take on the classic dish, featuring a tangy, slightly acidic sauce that’s perfectly complemented by the richness of the chicken and pasta. It’s a refreshing twist for those who love zesty flavors paired with comforting textures.

• 2 pounds boneless, skinless chicken breasts
• 1/2 cup white wine (like Sauvignon Blanc or Chardonnay)
• 1/4 cup lemon juice (freshly squeezed)
• 1 (16 oz) jar Alfredo sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (16 oz) package spaghetti
• 1/2 cup grated Parmesan cheese
• 1 tablespoon fresh chopped parsley

1. Place the chicken breasts in the Crockpot.
2. In a bowl, mix the white wine, lemon juice, Alfredo sauce, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
3. Pour the sauce over the chicken in the Crockpot.
4. Cook on low for 6 hours or high for 3 hours.
5. Shred the chicken once it’s done and stir it into the sauce.
6. Cook the spaghetti separately according to package instructions. Drain.
7. Add the cooked spaghetti to the Crockpot and stir to combine with the sauce.
8. Sprinkle Parmesan cheese on top and cook for an additional 15-20 minutes, until the cheese has melted.
9. Garnish with fresh parsley and serve hot.

This dish is a refreshing departure from heavy, creamy sauces, with the wine and lemon adding a bright, citrusy punch. It’s perfect for those who want a lighter, more refined version of chicken spaghetti that still delivers big on flavor. The lemon provides a zesty contrast to the richness of the chicken and pasta, while the Parmesan adds a bit of umami to round out the flavor. This dish is perfect for a spring or summer dinner, or whenever you’re in the mood for something with a little more freshness.

Crockpot Chicken Spaghetti with Sweet BBQ Sauce

This Crockpot Chicken Spaghetti with Sweet BBQ Sauce brings a smoky-sweet flavor profile to the classic pasta dish, creating a perfect balance between the tangy sauce and tender chicken. It’s an easy, flavorful meal with a fun twist on traditional spaghetti that’s sure to be a hit with everyone at the table.

• 2 pounds boneless, skinless chicken breasts
• 1 (16 oz) bottle sweet BBQ sauce
• 1/2 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1 (16 oz) package spaghetti
• 1 cup shredded cheddar cheese
• 1/2 cup chopped green onions for garnish

1. Place the chicken breasts in the Crockpot.
2. In a bowl, combine the BBQ sauce, chicken broth, garlic powder, onion powder, smoked paprika, and black pepper.
3. Pour the BBQ sauce mixture over the chicken.
4. Cook on low for 6 hours or high for 3 hours.
5. Shred the chicken and mix it with the sauce.
6. Cook the spaghetti separately according to package instructions. Drain.
7. Add the cooked spaghetti to the Crockpot and stir to coat the pasta with the sauce.
8. Top with shredded cheddar cheese and let cook for another 15-20 minutes, until the cheese is melted.
9. Garnish with green onions before serving.

This Crockpot Chicken Spaghetti with Sweet BBQ Sauce is a bold, flavorful take on the classic spaghetti dish. The smoky-sweet BBQ sauce infuses the chicken and pasta with rich flavors that everyone will love. The cheddar cheese adds a creamy, sharp contrast to the sweetness of the BBQ sauce, and the green onions provide a fresh, crunchy finish. This recipe is perfect for anyone who loves barbecue flavors and is looking to switch things up with a fun, creative twist on traditional chicken spaghetti.

Crockpot Chicken Spaghetti with Spinach and Ricotta

This Crockpot Chicken Spaghetti with Spinach and Ricotta is a creamy and hearty dish that combines the goodness of fresh spinach and ricotta cheese with tender chicken and pasta. The ricotta adds a rich, velvety texture, while the spinach offers a boost of vitamins and flavor. It’s a wholesome, comforting meal that feels indulgent but still light enough to enjoy on any weeknight.

• 2 pounds boneless, skinless chicken breasts
• 1 (16 oz) jar Alfredo sauce
• 1/2 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (16 oz) package spaghetti
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese

1. Place the chicken breasts in the Crockpot.
2. In a bowl, combine the Alfredo sauce, ricotta cheese, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
3. Pour the mixture over the chicken in the Crockpot.
4. Cook on low for 6 hours or high for 3 hours.
5. Shred the chicken with two forks once it’s cooked and stir it into the creamy sauce.
6. Stir in the chopped spinach until it wilts and mixes into the sauce.
7. Cook the spaghetti separately according to package instructions. Drain.
8. Add the cooked spaghetti to the Crockpot and stir well to coat the pasta in the sauce.
9. Sprinkle Parmesan and mozzarella cheese on top, and cook for an additional 15-20 minutes until the cheese is melted.
10. Serve hot, garnished with extra spinach or Parmesan if desired.

This Crockpot Chicken Spaghetti with Spinach and Ricotta offers a flavorful, creamy dish that’s packed with nutrients from the spinach and ricotta. The spinach infuses the dish with a fresh, vibrant taste, while the ricotta brings richness and a slightly tangy note that balances the creamy Alfredo sauce. It’s a great way to incorporate more greens into your diet without sacrificing flavor. The dish is a wholesome and satisfying option for families or anyone looking to make their meals feel indulgent but still nutritious.

Crockpot Chicken Spaghetti with Buffalo Sauce

If you’re a fan of spicy, bold flavors, this Crockpot Chicken Spaghetti with Buffalo Sauce is the perfect dish for you. The tangy, fiery buffalo sauce combined with creamy cheese creates a zesty and comforting spaghetti that’s bursting with flavor. It’s a fun, spicy twist on the classic chicken spaghetti that will have everyone coming back for seconds.

• 2 pounds boneless, skinless chicken breasts
• 1/2 cup buffalo sauce
• 1 (16 oz) jar Alfredo sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (16 oz) package spaghetti
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled blue cheese
• 1/4 cup chopped green onions for garnish

1. Place the chicken breasts in the Crockpot.
2. In a bowl, mix the buffalo sauce, Alfredo sauce, garlic powder, onion powder, paprika, salt, and black pepper.
3. Pour the mixture over the chicken breasts in the Crockpot.
4. Cook on low for 6 hours or high for 3 hours.
5. Shred the chicken with two forks once it’s fully cooked and stir into the sauce.
6. Cook the spaghetti separately according to package instructions. Drain.
7. Add the cooked spaghetti to the Crockpot and stir well to combine with the sauce.
8. Sprinkle shredded cheddar cheese and crumbled blue cheese on top, then let cook for another 15-20 minutes until the cheese has melted.
9. Garnish with chopped green onions and serve hot.

This Crockpot Chicken Spaghetti with Buffalo Sauce is a flavor-packed, spicy twist on the traditional dish. The heat from the buffalo sauce blends beautifully with the creamy Alfredo base, and the blue cheese adds an extra layer of boldness and richness. The cheddar cheese offers a smooth, melty texture that ties everything together. Whether you’re hosting a game day party or simply looking for something exciting to spice up your weekly dinner rotation, this recipe will deliver on flavor and satisfaction.

Crockpot Chicken Spaghetti with Sweet and Sour Sauce

This Crockpot Chicken Spaghetti with Sweet and Sour Sauce brings a tangy, sweet, and savory flavor profile to your spaghetti dish. The combination of chicken, pasta, and a sweet and sour sauce offers a balance of flavors that’s both unexpected and delicious. It’s a perfect option for anyone looking to try something new and exciting, with a bit of a sweet kick.

• 2 pounds boneless, skinless chicken breasts
• 1/2 cup sweet and sour sauce
• 1 (10 oz) can pineapple chunks, drained (reserve juice)
• 1/4 cup soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ginger powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (16 oz) package spaghetti
• 1/2 cup chopped green onions for garnish

1. Place the chicken breasts in the Crockpot.
2. In a bowl, mix the sweet and sour sauce, pineapple juice, soy sauce, rice vinegar, garlic powder, onion powder, ginger powder, salt, and black pepper.
3. Pour the sauce over the chicken in the Crockpot.
4. Cook on low for 6 hours or high for 3 hours.
5. Shred the chicken with two forks and stir it into the sweet and sour sauce.
6. Add the drained pineapple chunks and stir gently to incorporate.
7. Cook the spaghetti separately according to package instructions. Drain.
8. Add the cooked spaghetti to the Crockpot and stir well to coat the pasta in the sauce.
9. Garnish with chopped green onions and serve hot.

This Crockpot Chicken Spaghetti with Sweet and Sour Sauce is a delightful fusion of flavors that combines the classic comfort of spaghetti with the bold sweetness and tang of the sweet and sour sauce. The pineapple adds a fresh, juicy element that pairs wonderfully with the savory chicken, and the soy sauce and vinegar balance out the sweetness. It’s a unique and fun recipe that brings together the best of both worlds—savory and sweet—for a meal that’s both satisfying and exciting.

Crockpot Chicken Spaghetti with Mushroom and Thyme

For those who enjoy earthy, savory flavors, this Crockpot Chicken Spaghetti with Mushroom and Thyme is the ideal comfort dish. The mushrooms infuse the sauce with a deep umami flavor, while the thyme brings a fragrant herbal note. It’s a hearty and flavorful meal that feels like a special treat, perfect for cozy evenings.

• 2 pounds boneless, skinless chicken breasts
• 1 (16 oz) can cream of mushroom soup
• 1 (10 oz) can sliced mushrooms, drained
• 1/2 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (16 oz) package spaghetti
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley for garnish

1. Place the chicken breasts in the Crockpot.
2. In a bowl, combine the cream of mushroom soup, sliced mushrooms, chicken broth, garlic powder, onion powder, thyme, salt, and black pepper.
3. Pour the mixture over the chicken in the Crockpot.
4. Cook on low for 6 hours or high for 3 hours.
5. Shred the chicken with two forks once it’s fully cooked and mix it into the creamy mushroom sauce.
6. Cook the spaghetti separately according to package instructions. Drain.
7. Add the cooked spaghetti to the Crockpot and stir well to coat the pasta in the sauce.
8. Sprinkle Parmesan cheese over the top and cook for another 15-20 minutes until the cheese is melted.
9. Garnish with fresh parsley and serve hot.

This Crockpot Chicken Spaghetti with Mushroom and Thyme offers an earthy, savory profile that’s comforting and rich in flavor. The mushrooms create a deep, umami-filled sauce, while the thyme adds a subtle herbal note that elevates the dish. It’s a cozy, filling meal that’s perfect for any time of year, and it’s ideal for mushroom lovers or anyone seeking a satisfying, flavorful twist on traditional chicken spaghetti.

Crockpot Chicken Spaghetti with Cajun Sauce

If you love bold, spicy flavors, this Crockpot Chicken Spaghetti with Cajun Sauce will be a hit. The zesty Cajun spices infuse the chicken and pasta with vibrant flavors that are both fiery and flavorful. This dish has a bit of a kick but is balanced with creamy sauce and tender chicken, creating a perfect blend of heat and comfort.

• 2 pounds boneless, skinless chicken breasts
• 1 (16 oz) jar Alfredo sauce
• 1 tablespoon Cajun seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (16 oz) package spaghetti
• 1 cup shredded cheddar cheese
• 1/2 cup chopped green onions for garnish

1. Place the chicken breasts in the Crockpot.
2. In a bowl, mix the Alfredo sauce, Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper.
3. Pour the sauce mixture over the chicken in the Crockpot.
4. Cook on low for 6 hours or high for 3 hours.
5. Shred the chicken with two forks once it’s cooked and stir into the sauce.
6. Cook the spaghetti separately according to package instructions. Drain.
7. Add the cooked spaghetti to the Crockpot and stir to combine with the sauce.
8. Sprinkle shredded cheddar cheese over the top and cook for another 15-20 minutes until the cheese is melted and bubbly.
9. Garnish with chopped green onions and serve hot.

This Crockpot Chicken Spaghetti with Cajun Sauce is a lively and flavorful dish that packs a punch with its Cajun spices. The creamy Alfredo sauce balances the heat, making the dish flavorful without being overwhelming. Whether you’re serving it for a weeknight dinner or a special occasion, this recipe is sure to be a crowd-pleaser. Adjust the amount of Cajun seasoning to suit your preferred spice level, and enjoy a dish that’s as bold as it is comforting.

Crockpot Chicken Spaghetti with Pesto and Sun-Dried Tomatoes

This Crockpot Chicken Spaghetti with Pesto and Sun-Dried Tomatoes is an elegant, aromatic twist on traditional chicken spaghetti. The fragrant basil pesto brings a fresh herbal punch, while the sun-dried tomatoes add a rich, slightly tangy depth of flavor. It’s a delightful combination that’s as flavorful as it is satisfying.

• 2 pounds boneless, skinless chicken breasts
• 1/2 cup pesto sauce (store-bought or homemade)
• 1 (8 oz) jar sun-dried tomatoes in oil, drained and chopped
• 1 (16 oz) jar Alfredo sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (16 oz) package spaghetti
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil for garnish

1. Place the chicken breasts in the Crockpot.
2. In a bowl, mix the pesto sauce, sun-dried tomatoes, Alfredo sauce, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
3. Pour the mixture over the chicken in the Crockpot.
4. Cook on low for 6 hours or high for 3 hours.
5. Shred the chicken with two forks once it’s cooked and stir it into the sauce.
6. Cook the spaghetti separately according to package instructions. Drain.
7. Add the cooked spaghetti to the Crockpot and stir well to combine with the sauce.
8. Sprinkle grated Parmesan cheese on top and cook for an additional 15-20 minutes until the cheese is melted.
9. Garnish with fresh basil and serve hot.

This Crockpot Chicken Spaghetti with Pesto and Sun-Dried Tomatoes is perfect for those who enjoy a burst of herbal and savory flavors. The pesto gives the dish a wonderful fresh taste, while the sun-dried tomatoes contribute a rich, tangy flavor that balances perfectly with the creamy Alfredo sauce. This recipe is perfect for special dinners, but it’s also easy enough for a casual weeknight meal. The addition of fresh basil on top brings a final touch of color and aroma that enhances the entire dish.

Crockpot Chicken Spaghetti with Creamy Salsa Verde

For a flavorful and refreshing twist on the traditional chicken spaghetti, this Crockpot Chicken Spaghetti with Creamy Salsa Verde combines tangy salsa verde with a creamy base, resulting in a dish that’s both zesty and rich. The salsa verde, with its tangy, herbaceous flavor, complements the tender chicken and pasta beautifully.

• 2 pounds boneless, skinless chicken breasts
• 1 (16 oz) jar salsa verde
• 1 (8 oz) package cream cheese, softened
• 1 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (16 oz) package spaghetti
• 1 cup shredded mozzarella cheese
• 1/4 cup chopped cilantro for garnish

1. Place the chicken breasts in the Crockpot.
2. In a bowl, mix the salsa verde, cream cheese, chicken broth, garlic powder, onion powder, cumin, chili powder, salt, and black pepper until smooth.
3. Pour the creamy salsa verde mixture over the chicken in the Crockpot.
4. Cook on low for 6 hours or high for 3 hours.
5. Shred the chicken with two forks once it’s fully cooked and stir into the sauce.
6. Cook the spaghetti separately according to package instructions. Drain.
7. Add the cooked spaghetti to the Crockpot and stir well to combine with the sauce.
8. Sprinkle shredded mozzarella cheese on top and cook for an additional 15-20 minutes until the cheese is melted.
9. Garnish with chopped cilantro and serve hot.

This Crockpot Chicken Spaghetti with Creamy Salsa Verde is a refreshing option for those who love the tangy, zesty flavors of salsa verde. The cream cheese adds a rich and smooth texture to the sauce, creating a wonderful contrast with the bright, citrusy flavor of the salsa. It’s a great choice for a lighter meal that still feels indulgent, and the cilantro garnish adds a fresh touch that brightens the dish.

Crockpot Chicken Spaghetti with Lemon and Capers

This Crockpot Chicken Spaghetti with Lemon and Capers offers a bright, tangy, and savory twist on the classic dish. The lemon provides a refreshing citrus kick, while the capers bring a salty, briny flavor that perfectly complements the chicken and pasta. This recipe is a great option when you’re looking for a fresh, light meal with bold flavors.

• 2 pounds boneless, skinless chicken breasts
• 1/2 cup lemon juice (freshly squeezed)
• 1/4 cup chicken broth
• 1 (16 oz) jar Alfredo sauce
• 1 tablespoon capers, drained
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (16 oz) package spaghetti
• 1/2 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley for garnish

1. Place the chicken breasts in the Crockpot.
2. In a bowl, mix the lemon juice, chicken broth, Alfredo sauce, capers, garlic powder, onion powder, thyme, salt, and black pepper.
3. Pour the sauce over the chicken in the Crockpot.
4. Cook on low for 6 hours or high for 3 hours.
5. Shred the chicken with two forks once it’s cooked and stir into the sauce.
6. Cook the spaghetti separately according to package instructions. Drain.
7. Add the cooked spaghetti to the Crockpot and stir to combine with the sauce.
8. Sprinkle grated Parmesan cheese over the top and cook for an additional 15-20 minutes until the cheese is melted.
9. Garnish with fresh parsley and serve hot.

The tangy lemon and salty capers in this recipe provide a fresh, zesty balance to the creamy Alfredo sauce. This Crockpot Chicken Spaghetti is a great choice for anyone looking for a meal that’s light but still rich in flavor. The combination of creamy sauce, bright lemon, and the distinctive flavor of capers makes this dish stand out. It’s perfect for a spring or summer meal, or whenever you need a refreshing yet satisfying dinner.

Crockpot Chicken Spaghetti with Maple Bacon

This Crockpot Chicken Spaghetti with Maple Bacon combines the savory, smoky flavor of bacon with the sweet and rich taste of maple syrup. The result is a comforting, flavorful dish that feels indulgent yet perfectly balanced. The sweetness of the maple syrup complements the bacon’s saltiness, while the creamy sauce ties everything together.

• 2 pounds boneless, skinless chicken breasts
• 1 (16 oz) jar Alfredo sauce
• 1/2 cup maple syrup
• 1/2 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1 (16 oz) package spaghetti
• 1 cup shredded mozzarella cheese
• 1/2 cup cooked and crumbled bacon (about 6 slices)

1. Place the chicken breasts in the Crockpot.
2. In a bowl, mix the Alfredo sauce, maple syrup, chicken broth, garlic powder, onion powder, smoked paprika, and black pepper.
3. Pour the sauce mixture over the chicken in the Crockpot.
4. Cook on low for 6 hours or high for 3 hours.
5. Shred the chicken with two forks once it’s fully cooked and mix it into the sauce.
6. Cook the spaghetti separately according to package instructions. Drain.
7. Add the cooked spaghetti to the Crockpot and stir well to combine with the sauce.
8. Sprinkle shredded mozzarella cheese and crumbled bacon on top and cook for an additional 15-20 minutes until the cheese is melted.
9. Garnish with extra bacon and serve hot.

This Crockpot Chicken Spaghetti with Maple Bacon is a deliciously indulgent dish that combines the sweetness of maple syrup with the savory crunch of bacon. The Alfredo sauce helps mellow out the sweetness, creating a perfect balance of flavors. It’s a unique recipe that’s perfect for anyone craving a hearty, comfort-filled dish with a twist. Whether you’re making it for a special occasion or just a fun family meal, this dish will leave everyone satisfied.

Crockpot Chicken Spaghetti with Eggplant and Ricotta

This Crockpot Chicken Spaghetti with Eggplant and Ricotta is a wonderful, vegetarian-friendly twist on the classic chicken spaghetti. The eggplant provides a rich, meaty texture that complements the tender chicken and creamy ricotta. It’s a great way to add more vegetables to your meal without compromising on flavor.

• 2 pounds boneless, skinless chicken breasts
• 1 (16 oz) jar marinara sauce
• 1 (14 oz) eggplant, diced
• 1/2 cup ricotta cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (16 oz) package spaghetti
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

1. Place the chicken breasts in the Crockpot.
2. In a bowl, mix the marinara sauce, diced eggplant, ricotta cheese, garlic powder, onion powder, oregano, salt, and black pepper.
3. Pour the sauce mixture over the chicken in the Crockpot.
4. Cook on low for 6 hours or high for 3 hours.
5. Shred the chicken with two forks and stir into the sauce.
6. Cook the spaghetti separately according to package instructions. Drain.
7. Add the cooked spaghetti to the Crockpot and stir well to combine with the sauce.
8. Sprinkle shredded mozzarella and grated Parmesan cheese on top and cook for an additional 15-20 minutes until the cheese is melted.
9. Serve hot.

This Crockpot Chicken Spaghetti with Eggplant and Ricotta is a hearty, flavorful dish that’s perfect for anyone looking for a more vegetable-forward meal. The eggplant adds a rich, almost meaty texture that balances the creamy ricotta, while the marinara sauce ties everything together with classic Italian flavors. It’s an ideal option for those seeking a lighter but still satisfying twist on chicken spaghetti.

Crockpot Chicken Spaghetti with Coconut Curry Sauce

This Crockpot Chicken Spaghetti with Coconut Curry Sauce is a bold, flavorful fusion dish that brings the warmth of curry and the creaminess of coconut milk into your spaghetti dinner. The coconut milk creates a velvety base for the curry spices, resulting in a rich, exotic flavor profile that is sure to excite your taste buds.

• 2 pounds boneless, skinless chicken breasts
• 1 (13.5 oz) can coconut milk
• 2 tablespoons red curry paste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ginger powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (16 oz) package spaghetti
• 1/2 cup chopped fresh cilantro for garnish

1. Place the chicken breasts in the Crockpot.
2. In a bowl, mix the coconut milk, red curry paste, garlic powder, onion powder, ginger powder, turmeric, salt, and black pepper.
3. Pour the mixture over the chicken in the Crockpot.
4. Cook on low for 6 hours or high for 3 hours.
5. Shred the chicken with two forks and stir into the curry sauce.
6. Cook the spaghetti separately according to package instructions. Drain.
7. Add the cooked spaghetti to the Crockpot and stir well to coat the pasta in the curry sauce.
8. Garnish with fresh cilantro and serve hot.

This Crockpot Chicken Spaghetti with Coconut Curry Sauce is a vibrant and flavorful dish that combines the comforting essence of spaghetti with the bold, aromatic spices of curry. The coconut milk provides a creamy texture that complements the rich flavors of the curry paste, creating a dish that’s both exotic and comforting. It’s perfect for those who love a bit of spice and adventure in their meals, offering a unique twist on traditional chicken spaghetti.

Crockpot Chicken Spaghetti with Bacon and Ranch

This Crockpot Chicken Spaghetti with Bacon and Ranch brings a perfect blend of smoky bacon, creamy ranch dressing, and tender chicken to create a dish that’s rich in flavor and comfort. The ranch adds a creamy tang, while the bacon gives it a deliciously crispy and savory edge, making it a family favorite.

• 2 pounds boneless, skinless chicken breasts
• 1 (16 oz) jar ranch dressing
• 1 (16 oz) jar Alfredo sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 6 slices cooked bacon, crumbled
• 1 (16 oz) package spaghetti
• 1/2 cup shredded cheddar cheese

1. Place the chicken breasts in the Crockpot.
2. In a bowl, mix the ranch dressing, Alfredo sauce, garlic powder, onion powder, black pepper, and paprika.
3. Pour the sauce mixture over the chicken in the Crockpot.
4. Cook on low for 6 hours or high for 3 hours.
5. Shred the chicken with two forks and stir into the sauce.
6. Cook the spaghetti separately according to package instructions. Drain.
7. Add the cooked spaghetti to the Crockpot and stir well to combine with the sauce.
8. Sprinkle crumbled bacon and shredded cheddar cheese on top and cook for an additional 15-20 minutes until the cheese is melted.
9. Serve hot, and enjoy!

This Crockpot Chicken Spaghetti with Bacon and Ranch is the ultimate comfort dish, combining creamy ranch and Alfredo sauce with the savory smokiness of bacon. It’s a perfect balance of rich flavors that are sure to satisfy your cravings. The addition of crispy bacon gives it an extra layer of texture, while the melted cheddar cheese adds a finishing touch of indulgence. It’s a great choice for a crowd-pleasing meal that’s simple to prepare but big on flavor.

Crockpot Chicken Spaghetti with Garlic Parmesan Cream Sauce

This Crockpot Chicken Spaghetti with Garlic Parmesan Cream Sauce is a rich and creamy dish with a luxurious texture that comes from a delightful garlic Parmesan sauce. The garlic provides a savory aroma, while the Parmesan cheese gives the sauce a deep, umami-packed flavor that pairs beautifully with tender chicken and pasta.

• 2 pounds boneless, skinless chicken breasts
• 1 (16 oz) jar Alfredo sauce
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (16 oz) package spaghetti
• 1/4 cup chopped parsley for garnish

1. Place the chicken breasts in the Crockpot.
2. In a bowl, mix the Alfredo sauce, heavy cream, Parmesan cheese, garlic powder, onion powder, salt, and black pepper until smooth.
3. Pour the sauce mixture over the chicken in the Crockpot.
4. Cook on low for 6 hours or high for 3 hours.
5. Shred the chicken with two forks once it’s fully cooked and mix it into the sauce.
6. Cook the spaghetti separately according to package instructions. Drain.
7. Add the cooked spaghetti to the Crockpot and stir well to combine with the sauce.
8. Garnish with chopped parsley and serve hot.

This Crockpot Chicken Spaghetti with Garlic Parmesan Cream Sauce offers an incredibly creamy and indulgent flavor experience. The garlic and Parmesan are a timeless combination, and when mixed with the creamy Alfredo and heavy cream, they create a sauce that’s rich yet not overwhelming. The dish is perfect for a cozy family dinner or when you want to impress guests with minimal effort. It’s a simple yet elegant meal that’s sure to be a favorite.

Note: More recipes are coming soon!