Slow Cooker Chicken and Spaghetti
This Slow Cooker Chicken and Spaghetti is a creamy, comforting dinner that’s perfect for busy weeknights. Shredded chicken, cream cheese, sour cream, diced tomatoes, and oregano create a rich, flavorful sauce that’s tossed with tender spaghetti. With minimal prep and maximum flavor, this is a family favorite you’ll love to make again and again!
Servings 6 servings
Ingredients
- 1 pound Chicken Breasts boneless, skinless
- 1 ½ cups Chicken Broth or Stock Can also use Vegetable or Beef broth or stock
- 14-15 ounces Diced tomatoes
- 2 cloves Garlic minced
- 1 teaspoon Salt
- ½ teaspoon Ground black pepper
- 1 teaspoon Dried Oregano
- 4 ounces Cream Cheese, softened
- ½ cup Sour Cream
- 1 tablespoon Cornstarch
- 16 ounces Dry Spaghetti
- Optional Fresh Parsley for garnish
Instructions
Prep Ahead Steps
- Mince the garlic.
Cooking Steps
- To the slow cooker insert pot, add the chicken broth, diced tomatoes with liquid, salt, pepper, garlic, and oregano. Stir to combine. Add the chicken breasts. Cover and cook on high for 4 hours.
- Cook the spaghetti to al dente. Drain and set aside.
- When the chicken is done cooking, remove it, shred it using two forks and then add it back to the slow cooker.
- In a medium mixing bowl, add the sour cream and mix in the cornstarch until dissolved. Add the softened cream cheese and mix to combine until smooth. Add ¼ cup of the hot cooking liquid and mix it in until smooth, then repeat. Then whisk into the slow cooker liquid until combined.
- Add the shredded chicken back to the slow cooker and set the slow cooker on high for just another 30 minutes until thickened. Finally, mix in the spaghetti. Season with salt as needed, then serve and garnish with parsley. Enjoy!
