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slow cooker chicken spaghetti

This slow cooker chicken spaghetti was mind blowingly easy and delicious. 150th thousand time I got convinced that simple food is the best food ever! I slap my own hands quite often when I start adding a little bit of this and that. God forbid to brown butter…

No need to make your life harder, America! When I first came to Canada, I was thinking “wow, fancy food they eat here” while flipping glossy cooking magazines. And never made a single recipe. Why? Because the ingredients list was so darn long, I was scared. I just never had all the ingredients on hand.

So, here we have fancy complicated magazine recipes and restaurant meals and on the other side we have packages of dry and frozen 5 minute crap. Big gap in between, if you ask me. Every physically mobile human being should be able to chop and cook simple meal. It’s no rocket science. For example, this crockpot chicken spaghetti.

slow cooker chicken spaghetti

Recently we got new cable and there is a cooking channel Gusto. One of my favourite shows is some Mediterranean cooking series. So simple, fresh and beautiful. Makes me wanna sell my house, 2 cars, throw out cereal, move to a distant Greek village to cultivate my own potatoes with 80 year old grandmas, then eat lunch outdoors, have a glass of wine and pass out for siesta. Dream life!

Anyways, there was a Greek chef who studied at culinary school in New York, got sick of complicated cooking and moved back home. He says he uses same 5 ingredients to create different 10 dishes. That’s my boy! That’s what I’m saying.

slow cooker chicken spaghetti slow cooker chicken spaghetti

Onions, garlic, celery and carrots with a can of tomato sauce, a few chicken pieces and good old spaghetti. Whole wheat in my case but could be gluten free in yours. No pre-browning required and the meal cooks for good 8 – 10 hours. So no need to call home and ask kids to turn the slow cooker off.

Seriously, who makes 4 hours on Low crock pot recipes? Why? The point of slow cooker is to cook it slow while you are gone. And in case you don’t own a slow cooker with a timer, just plug it into one of these and no need to buy a new fancy slow cooker.

slow cooker chicken spaghetti

This slow cooker chicken spaghetti really reminded me and Alex of childhood. My grandma made similar spaghetti but with poached and then ground beef. As a kid, I hated it because it was dry without the tomato sauce. We just didn’t have any available. It was called “Sailor’s Spaghetti” because I guess sailors didn’t have many ingredients on hand, just like my grandma.

I hope you enjoy this crockpot chicken spaghetti. My kids couldn’t get enough. They would eat pasta every single day! This recipe makes a lot. You can either cut it in half or freeze the leftovers.

slow cooker chicken spaghetti

Easiest Slow Cooker Chicken and Spaghetti

Easiest Slow Cooker Chicken and 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
  • 3 cups water
  • 2 tsp oregano or basil, dried
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 3.5 lbs chicken thighs, skinless & fat removed (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 through 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 (remove and discard bones if necessary). Switch slow cooker to High and place chicken back. Add pasta in a bunch and let the bottom part of spaghetti soften for a few minutes. Then you can push it all in the slow cooker. Alternatively, you could brake it 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.
  3. 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/easiest-slow-cooker-chicken-and-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

Trackbacks/Pingbacks

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