Crockpot Chicken Spaghetti is true 10-hour healthy slow cooker dinner with whole wheat pasta, tomato sauce and spices. Kids will love it!
You can also use your crockpot to cook whole chicken and pasta, slow cooker chicken thighs and slow cooked chicken breast!
Slow Cooker Chicken Spaghetti
Healthy crockpot chicken spaghetti is a true 10 hour slow cooker recipe with whole wheat pasta, 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 like this crockpot chicken noodle soup recipe as well.
The recipe makes a lot. You can either cut it in half or freeze the leftovers. If you don’t have chicken, make this easy spaghetti recipe instead on the stovetop and ready in 10 minutes! Or try this delicious one pot spaghetti recipe.
I love the combination of high-protein chicken with healthy pasta dishes like whole wheat chicken spaghetti and one-pot Tuscan chicken pasta!
How to Make Crockpot Chicken Spaghetti
- In 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.
- 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.
More Healthy Slow Cooker Recipes
- Crock pot pulled pork recipe
- Crock pot rump roast
- Slow cooker turkey meatloaf
- Crockpot turkey chili
- Chicken wild rice soup
- Crockpot butter chicken
- Crockpot BBQ chicken
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
- 1/3 cup parsley dill or scallions, chopped
- 1/3 cup Parmesan cheese grated (optional)
Instructions
- In 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.
- 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.
Notes
- Store: Refrigerate covered for up to 5 days.
- Freeze: In an airtight container for up to 3 – 4 months.
Can I put just chicken legs in this recipe instead of other?
Yes.
Incredible
Does this have to use whole wheat pasta? It causes us sensitivities. any other alternatives
Can be any pasta. Gluten free pasta will cook faster. White should be same time more or less.
Awesome recipe!! This will be on rotation at my house. Thank you 🙂
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.
You are welcome, Darlene! You could make it on a stovetop too.
My dog liked it
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 🙂
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.
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.
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!!!
Hello! This recipe looks so good..would frozen chicken thighs and/or breasts work?
Hi Amy. Absolutely!
If using chicken beasts instead of thighs, how many would you use?
Thanks. I love your recipes!
Thank you! If very large size like I buy organic farm raised then about 4. Smaller store bought about 6.
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.
I buy organic tomato sauce in a jar but making your own is much cheaper, I’m sure. Oh, I love dark anything meat!