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Healthy Crockpot Chicken Spaghetti is a true 10 hour slow cooker recipe with whole wheat pasta and tomato sauce, and without velveeta.

Healthy crockpot chicken spaghetti is a true 10 hour slow cooker recipe with whole wheat pasta and tomato sauce, and without velveeta. Once chicken is cooked, add uncooked noodles to the sauce, and pasta will be ready by the time you are done shredding chicken.

Onions, garlic, celery and carrots with a can of tomato sauce, a few chicken pieces and good old spaghetti. This slow cooker chicken spaghetti was mind blowingly easy and delicious. The recipe makes a lot. You can either cut it in half or freeze the leftovers.

Also check out this stuffed pepper casserole made in a slow cooker and slow cooker whole chicken for an easy weeknight dinner.

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How to Make Slow Cooker Chicken Spaghetti

Healthy Crockpot Chicken Spaghetti is a true 10 hour slow cooker recipe with whole wheat pasta and tomato sauce, and without velveeta.

In a large slow cooker, add carrots, celery, onion, garlic, tomato sauce, water, oregano, salt, black pepper and stir. Add chicken and make sure it’s covered with sauce. Cover and cook on Low for 8 – 10 hours.

 

Healthy Crockpot Chicken Spaghetti is a true 10 hour slow cooker recipe with whole wheat pasta and tomato sauce, and without velveeta.

Remove chicken from the slow cooker and shred into pieces using 2 forks, discarding bones if necessary. Switch slow cooker to High and place chicken back.

Add uncooked spaghetti and let the bottom part of pasta soften for a few minutes. Then you can push it all in the slow cooker. Alternatively, you could brake noodles in half to fit all in right away. Give a few stirs to separate the noodles and mix with sauce. Cover and cook for about 30 minutes (less amount for GF pasta, especially brown rice) or until pasta is cooked.

Sprinkle with parsley and cheese, serve hot.

Healthy Crockpot Chicken Spaghetti is a true 10 hour slow cooker recipe with whole wheat pasta and tomato sauce, and without velveeta.

Crockpot Chicken Spaghetti

Crockpot Chicken Spaghetti

Ingredients

  • 2 large carrots, diced
  • 2 large celery stalks, diced
  • 1 medium onion, diced
  • 3 large garlic cloves, minced
  • 15 oz can tomato sauce, low sodium
  • 3 cups water
  • 2 tsp dried oregano or basil
  • 1 tsp salt
  • Ground black pepper, to taste
  • 3.5 lbs chicken thighs, skinless (bone in or out)*
  • 10 oz spaghetti, whole wheat or gluten free if necessary
  • 1/3 cup parsley, dill or scallions, chopped
  • 1/3 cup Parmesan cheese, grated (optional)

Directions

  1. In a large slow cooker, add carrots, celery, onion, garlic, tomato sauce, water, oregano, salt, black pepper and stir. Add chicken and make sure it's covered with sauce. Cover and cook on Low for 8 - 10 hours.
  2. Remove chicken from the slow cooker and shred into pieces using 2 forks, discarding bones if necessary. Switch slow cooker to High and place chicken back.
  3. Add uncooked spaghetti and let the bottom part of pasta soften for a few minutes. Then you can push it all in the slow cooker. Alternatively, you could brake noodles in half to fit all in right away. Give a few stirs to separate the noodles and mix with sauce. Cover and cook for about 30 minutes (less amount for GF pasta, especially brown rice) or until pasta is cooked. Sprinkle with parsley and cheese, serve hot.
  4. Storage Instructions: Refrigerate covered for up to 5 days or freeze in an airtight container for up to 3 - 4 months.

Notes

*Chicken breasts would work too.

http://ifoodreal.com/crockpot-chicken-spaghetti/

Nutritional Info

Servings Per Recipe: 8

Amount Per Serving = 1 + 1/3 cups:
Calories: 302.3
Total Fat: 7.0 g
Cholesterol: 119.5 mg
Sodium: 881.0 mg
Total Carbs: 32.8 g
Dietary Fiber: 5.6 g
Protein: 33.1 g
WW Points+: 8

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32 Comments

  1. Mandy

    Thank you for this recipe! It looks wonderful. I always skip over recipes with a lot of ingredients. Mostly because I don’t want to go buy all of them for a one time use. What do people do with all that is left?! Thank you for also giving us alternatives to some ingredients!

    Reply
    • Olena

      Exactly. I have no idea. Orange blossom water, 1/8 tsp of of gingered chives, 3 tbsp of lemon oil. Seriously, is that real life?! Not mine with 2 kids and I don’t even work from the office!

      Reply
    • Olena

      Yes. On High it takes 4-5 hours depending on slow cooker. Meat with bone in cooks a bit longer. Also one of my slow cookers cooked it faster than the other one.

      Reply
  2. Kari Peters

    I love simple recipes – the simpler the better! I’ve always thought all those 4 hour crockpot recipes were weird – I mean what’s the point? But… over the years I’ve actually started using them during the holidays when we’re home all day, or on the weekend I’ll put something in before running some errands! 🙂

    Reply
    • Olena

      True. I make soup that way when I’m home. But I work from home. I just know majority people work outside of home and sooooo many women complain about short crock pot recipes. For working moms they definitely don’t work.

      Reply
  3. Jennifer

    This looks delicious! I am in love with your blog as my new years resolution has been to learn how to cook real healthy meals for myself, my fiancé and future family! I am really enjoying doing it too!
    My question for this recipe is what canned tomato sauce do you use?? I normally wasn’t using canned foods before like canned beans and tomato sauce, I want to avoid any and all gross added sugars, only ones that occur “naturally” like in fruits or if I know I’m adding a little agave honey or maple syrup. I know most canned sauces contain lots of additives or at least thats how I perceive 90% of them. Does your nutrition information include sugars? And do you avoid adding extra sugar in the recipes you make?

    Reply
    • Olena

      Hi Jennifer. First of all, good for you! The conversion will be much easier now then later when you have kids and set routine for the whole family. Sugar is not part of a clean eating lifestyle. I don’t use it anywhere. However, maple syrup and raw honey are not refined sugars although still sugars but healthier alternatives. Agave has been known to be heavily processed similar to corn syrup so I stopped using it too. The only canned foods I use are tomato sauce, diced tomatoes and coconut milk. Ideally, you want them to be organic and in BPA free cans with ingredients you can recognize. Tomato sauce I use doesn’t contain added sugar, just spices and salt. I use organic Kirkland brand from Costco but many other brands are clean. You want to avoid canned processed foods, mostly prepared meals, plus canned veggies and fruits no point to buy in terms of nutrition. I used to buy Eden Organic canned beans in BPA free cans but now I cook my own and freeze them. Good luck!

      Reply
    • Marci

      Never mind…just realized it was included in the first set of ingredients! I guess I was too excited to get this going!

      Reply
  4. Judy

    do the chicken juices take away from the “spaghetti sauce-y ness” that u created with the other ingredients?

    Reply
    • Olena

      I honestly don’t understand your question. You mean texture or taste wise? Not mushy spaghetti with a bit of sauce and meat. Not swimming in sauce and neither dry. Hope this helps.

      Reply
  5. Annette

    Love this recipe. I don’t like the taste of chicken thighs so I will use antibiotic free chicken breast. I make my own tomato sauce, I do not like the epoxy in the can. I want to control the ingredients. Thank you for posting the recipe.

    Reply
    • Olena

      I buy organic tomato sauce in a jar but making your own is much cheaper, I’m sure. Oh, I love dark anything meat!

      Reply
  6. Christine

    If using chicken beasts instead of thighs, how many would you use?
    Thanks. I love your recipes!

    Reply
  7. Paula

    Mad this tonight for a large blended family with 7 kids. Most of which are picky eaters. 5/7 ate it so I consider that a success! My only problem was the black pepper was a bit overpowering but I used a very corse grind and will use finer grind and maybe a little less next time. Thanks for the recipes and the inspiration! There is hope! Cheers 🙂

    Reply
    • Olena

      Hi Paula. Yay! There is definitely hope in this cruel and unhealthy world. Hope starts with us.:) Yes, black pepper is a personal taste. I love it but my husband and his mom are coughing like crazy from it, so I add it to my plate.:) My mom always loved black pepper so I’m used to it.

      Reply
      • Paula

        I love it too–kids not so much.
        Tried the breakfast quinoa today. Delicious! Added soaked chia, pear, toasted walnuts and vanilla. Yum! Thanks again. I’m really enjoying your blog and look forward to eating cleaner & healthier.

        Reply
        • Olena

          My kids do not like black pepper either. 4 year old is screaming even garlic is spicy. Glad you are enjoying and good for you not sitting on the sidelines and ignoring the issue!!!

          Reply
    • Olena

      Feeding your dog real food is the right thing to do, John. She will be much healthier and save you a chunk of money on vet’s bills.

      Reply
  8. Darlene

    I want to commend you on your recipe, that I ended up cooking in a pressure cooker due to lack of time. The only changes I made were to use 1 tsp of oregano and 1 1/2 tsp basil plus a generous shake of cumin. I also only added about 2 cups of water since I wasn’t cooking the pasta with the sauce. My skeptical sons loved it.

    Reply

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