Crock Pot Spaghetti – this delicious creamy chicken pasta is quick and easy to make in your slow cooker. Simply add the ingredients to the slow cooker and you have a flavor-packed meal a couple of hours later.
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Summer heat, busy days and the kids at home… the last thing anyone wants to think about is cooking over a hot stove.
Well fear not my friends, this easy Crock Pot Spaghetti is here to save the day (and your weekday meals). It’s pure family comfort food that’s hearty, filling and low effort.
I know you will love it as much as my family do – and here’s why!
• Takes five minutes to gather the ingredients
• No browning, no cooking the pasta separately, barely any chopping!
• Absolutely delicious, kid approved and feeds a crowd 🙂
Can you cook spaghetti in the slow cooker?
Say it with me, Bob the Builder style: “Yes you can!” You simply add the dry noodles to your crockpot together with sauce and water or broth. The only think you might need to do first is break the noodles in half, depending on the size of your slow cooker.
Spaghetti cooks quickly in the slow cooker so this easy pasta meal will be ready in as little as two hours.
CROCKPOT SPAGHETTI INGREDIENTS
I used my large GreenPan slow cooker for this recipe. You might need to adjust the cooking time slightly depending on the size and efficiency of your equipment. Here’s what you need to put on your grocery list:
- Olive oil
- Diced chicken breasts
- Seasoning: onion and garlic powder, salt, mixed herbs
- Minced garlic (I used a cube of frozen minced garlic)
- Spaghetti – no need to boil separately!
- Marinara sauce – I used Gefen classic Marinara Sauce
- Chicken broth / chicken stock
- Garlic and herb cream cheese (I used Boursin so this is known as Boursin Spaghetti in our house!)
- Grated parmesan, to serve
HOW TO MAKE MY CREAMY CHICKEN CROCKPOT SPAGHETTI
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Drizzle the slow cooker with a little olive oil. Add the diced chicken breasts, all the seasoning and garlic and stir to combine.
Top with half of the marinara sauce. Add the spaghetti (broken in half if needed) and drizzle them with olive oil. Toss them to coat in the oil and sauce.
Top with the remaining marinara sauce and chicken broth. At this point the pasta should be completely submerged in the sauce and broth.
Roughly crumble the garlic and herb cream cheese and add it on top. Cover and cook for 90 minutes on the HIGH setting, stirring well halfway through the cooking.
Check the pasta is cooked to your liking after 90 minutes (mine was still pretty al dente at this point) and if not continue to cook for another 30 minutes.
Stir in half of the grated parmesan, reserving the rest to serve over the spaghetti. Have a taste and adjust the seasoning if needed. Share and enjoy!
Tips and Tricks for Crock Pot Spaghetti
Make sure to turn the slow cooker off and remove the inner pot once the noodles are cooked otherwise the residual heat may end up making the spaghetti mushy and overcooked.
The spaghetti will absorb the liquid as it cooks and the starch in the pasta helps to thicken the sauce. If the spaghetti looks a little dry towards the end of cooking, stir in a little water or cream to loosen the sauce.
You can use different types of pasta instead of spaghetti however you may need to adjust the cooking time.
This recipe is just as tasty, and vegetarian, if you leave out the chicken and replace the chicken for vegetable broth.
Storing and Reheating
Any leftovers can be stored in the refrigerator for up to four days. Reheat in a saucepan or the microwave, adding a little water to loosen the sauce. This recipe is not suitable for freezing.
This recipe serves six generously. You can add a green salad or some dough balls to round off this meal.
HAVE YOU MADE MY CROCKPOT SPAGHETTI RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram with @supergolden88 and the tag #supergoldenbakes and make my day! I have finally launched a TikTok channel and would love to connect with you there 🙂
Crock Pot Spaghetti – Easy Creamy Chicken Pasta
Equipment & Tools
Ingredients
- 4 tbsp olive oil , divided
- 1 pound (450g) chicken breasts diced
- 2 tsp minced garlic (I used frozen minced garlic)
- 2 tsp mixed italian herbs
- 2 tsp garlic powder
- 1 tsp onion granules
- 1 tsp salt
- 1 pound (450g) spaghetti
- 24 oz (680g) jar Marinara sauce
- 2 ½ cups (600ml) chicken broth or chicken stock using a stock cube
- 5.3 oz (150g) pack Boursin garlic and herb cheese or cream cheese
- 4 tbsp grated parmesan cheese (or to taste)
Instructions
- Drizzle the slow cooker with a little olive oil. Add the diced chicken breasts, all the seasoning and garlic and stir to combine.
- Top with half of the marinara sauce. Add the spaghetti (broken in half if needed) and drizzle them with olive oil. Toss them to coat in the oil and sauce.
- Top with the remaining marinara sauce and chicken broth. At this point the pasta should be completely covered in the sauce and broth.
- Roughly crumble the garlic and herb cream cheese and add it on top.
- Cover and cook for 90 minutes on the HIGH setting, stirring well halfway through the cooking.
- Check the pasta is cooked to your liking after 90 minutes (mine was still al dente at this point) and if not continue to cook for another 30 minutes.
- Stir in half of the grated parmesan, reserving the rest to serve over the spaghetti. Have a taste and adjust the seasoning if needed. Share and enjoy!
Notes
- Make sure to turn the slow cooker off and remove the inner pot once the noodles are cooked otherwise the residual heat may end up making the spaghetti mushy and overcooked.
- The spaghetti will absorb the liquid as it cooks and the starch in the pasta helps to thicken the sauce. If the spaghetti looks a little dry towards the end of cooking, stir in a little water or cream to loosen the sauce.
- You can use different types of pasta instead of spaghetti however you may need to adjust the cooking time.
- This recipe is just as tasty, and vegetarian, if you leave out the chicken and replace the chicken for vegetable broth.
- Any leftovers can be stored in the refrigerator for up to four days. Reheat in a saucepan or the microwave, adding a little water to loosen the sauce. This recipe is not suitable for freezing.
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