Can you put raw chicken straight into a slow cooker?

Yes, you can place raw chicken directly into the slow cooker. The slow cooking process ensures that the chicken is cooked thoroughly and safely, as long as it reaches an internal temperature of 165°F (74°C). For crockpot chicken spaghetti , the raw chicken cooks alongside the sauce, absorbing all the rich flavors.

Can you add uncooked pasta to a crockpot?

Yes, uncooked pasta can be added directly to the crockpot, but timing is key. Add the pasta during the last 30 minutes of cooking to avoid it becoming mushy. For crockpot chicken spaghetti , adding the spaghetti toward the end ensures it cooks evenly while soaking up the sauce.

Does chicken go in pasta?

Absolutely! Chicken pairs wonderfully with pasta, adding protein and heartiness to the dish. In recipes like crockpot chicken spaghetti , the chicken's tender texture and savory flavor perfectly complement the creamy, rich sauce and spaghetti.

Will spaghetti sauce thicken in a crockpot?

Spaghetti sauce can thicken in a crockpot, especially if the lid is removed during the final cooking phase to allow excess moisture to evaporate. If you want a thicker sauce for your crockpot chicken spaghetti , you can also add a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of water) and let it simmer until the desired consistency is reached.

Crockpot Chicken Spaghetti: The Perfect Dinner Made Simple

Description

A rich and creamy crockpot chicken spaghetti recipe that’s perfect for busy nights. Tender chicken, cheesy sauce, and perfectly cooked pasta all come together in a slow cooker for the ultimate comfort food.

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts or thighs
12 oz spaghetti (uncooked, broken in half)
1 can (10.5 oz) cream of mushroom soup
1 can (10 oz) diced tomatoes with green chilies
2 cups chicken broth
1 medium onion, diced
2 cloves garlic, minced
2 cups shredded cheddar cheese (divided)
4 oz cream cheese
1 teaspoon Italian seasoning
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
Optional garnish: fresh parsley, red pepper flakes

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Instructions

Prepare the Crockpot:
Place the chicken breasts or thighs at the bottom of your slow cooker. Sprinkle with salt, pepper, and Italian seasoning.
Add Vegetables and Sauce Base:
Layer the diced onions and minced garlic over the chicken. Pour in the cream of mushroom soup and the diced tomatoes with green chilies. Stir gently to combine.
Cook the Chicken:
Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender and easily shredded.
Shred the Chicken:
Once the chicken is fully cooked, remove it from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot.
Add Pasta:
Break the spaghetti in half and add it to the slow cooker. Pour the chicken broth over the spaghetti, ensuring it is fully submerged in the liquid.
Cook the Pasta:
Stir gently to prevent sticking, then cover and cook on high for 20-30 minutes until the pasta is tender.
Add Cheese and Cream:
Stir in the cream cheese and 1 1/2 cups of shredded cheddar cheese. Mix until fully melted and creamy.
Serve and Garnish:
Sprinkle the remaining cheddar cheese over the top, cover, and let it melt for 5 minutes. Garnish with parsley or red pepper flakes if desired, then serve hot.

Prep Time: 10 minutes
Cook Time: 6 hours (on low) or 3 hours (on high)
Category: Dinner
Method: Slow Cooker
Cuisine: American, Comfort Food

Nutrition

Serving Size: 1 cup (200g)
Calories: 350 kcal
Sugar: 5g
Sodium: 600mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 25g
Cholesterol: 80mg