Crockpot Chicken Spaghetti Recipe

It’s so convenient being able to cook chicken spaghetti in my Crockpot, and the creamy, cheesy marinara sauce is definitely the highlight of this dish! I’m a fan of any dinner recipe that let’s me just throw a few ingredients into the slow cooker and press a button, so this chicken spaghetti sauce comes in handy pretty often.

What’s in Slow Cooker Chicken Spaghetti?

Chicken, marinara, cream cheese, a box of spaghetti noodles, and a couple of other basic ingredients is all it takes to make this Crockpot recipe!

Chicken: Use boneless, skinless chicken breasts or thighs for this recipe, cut into bite-sized pieces. Marinara: Grab a couple jars of simple marinara sauce for convenience. We’re adding to it to make it taste even better! Chicken Broth: This adds more savory flavor to the sauce, and helps cook the chicken. Garlic & Onion: Minced garlic and diced onions add texture and aromatic flavor. Cream Cheese: This creates a really creamy and cheesy marinara sauce. Mozzarella: This adds a little more cheesiness to the spaghetti sauce. Freshly shredded mozzarella works best! Italian Seasoning: Adds some herbiness to the sauce. Spaghetti: Cook dry spaghetti according to package instructions to pair with the chicken marinara sauce.

Variations To Try

I have a few suggestions to make this recipe for Crockpot chicken spaghetti just right for you.

Spicier: Use arrabbiata sauce in place of the marinara. Creamier: Use cream of chicken, cream of celery, or cream of mushroom soup in place of the chicken broth. Healthier: Add some diced veggies into the slow cooker with the sauce ingredients. Bell peppers, carrots, peas, or broccoli are all good options!

How to Store and Reheat

Store crockpot chicken spaghetti in an airtight container in the refrigerator for up to 3 days. Reheat portions on the stovetop over medium-hight heat, stirring regularly until everything is warmed through. If I know I have a busy week ahead, I make a batch of the cream cheese and chicken marinara sauce ahead of time, store it in the fridge, and then cook fresh pasta to serve with it right before dinner!

How to Freeze

Freeze slow cooker chicken spaghetti sauce in an airtight container for up to 3 months. Allow it to thaw in the refrigerator overnight before reheating. I don’t recommend freezing the spaghetti noodles along with it, because they don’t hold up well when frozen long-term.

Notes and Tips

I recommend cooking this chicken spaghetti on the LOW Crockpot setting for 4-5 hours, as instructed. But if you need to speed things up, set your cooker to the HIGH setting for 2-3 hours. If you don’t have spaghetti noodles on hand, this cheesy chicken and marinara sauce tastes just as good with any type of pasta!

How to Make Chicken Spaghetti in a Crockpot Step by Step

Add Ingredients to the Crockpot: Spray the inside of your slow cooker with a nonstick cooking spray. Then add 1 pound of boneless, skinless chicken breasts (cut into bite-sized pieces), 48 ounces of marinara sauce, 1 cup of low sodium chicken broth, 2 cloves of minced garlic, ½ an onion (diced), 1 tablespoon of Italian seasoning, and 8 ounces of cream cheese (cut into cubes) to the pot. Cook: Stir all of the ingredients together to fully combine. Then cover the Crockpot and cook on LOW for 4-5 hours, or until the chicken is cooked through (165°F internally). Add the Cheese: When the chicken is done cooking, turn up the heat on the Crockpot to HIGH, and stir in 1½ cups of shredded mozzarella cheese. Then cover and cook for another 15 minutes, or until the cheese is melted. Boil the Spaghetti: While the cheese is melting into the sauce, cook 16 ounces of dry spaghetti noodles on the stovetop, according to the package directions. Drain in a colander. Combine Spaghetti and Sauce: Stir the cooked spaghetti into the sauce, tossing to fully coat it. Serve bowls of Crockpot chicken spaghetti topped with parsley or Parmesan cheese!