Crockpot Chicken Spaghetti
Crockpot Chicken Spaghetti is a true 8-hour healthy slow cooker dinner with your choice of pasta, tomato sauce and spices. Kids will love it!
Servings: 8 servings
Calories: 558kcal
Ingredients
- 3 pounds chicken thighs skinless (bone in or boneless)
- 1 large carrot diced
- 2 large celery stalks diced
- 1 small onion diced
- 2 large garlic cloves minced
- 15 ounces can tomato sauce
- 3 cups chicken broth low sodium
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 10 ounces spaghetti regular, whole wheat or gluten-free
- 1/3 cup Parmesan cheese grated
- 1/3 cup parsley, dill or basil finely chopped
Instructions
- In large crockpot, add carrots, celery, onion, garlic, tomato sauce, chicken broth, Italian seasoning, salt and pepper. Stir.
- Add chicken and make sure it's covered with the sauce.
- Cover and cook on High heat for 3-4 hours or on Low heat for 6-8 hours.
- Remove chicken from the crockpot and shred, using 2 forks and discarding the bones, if necessary. Switch slow cooker to High (if it was on Low heat) and add shredded chicken back.
- Break spaghetti noodles in half and give a few stirs to separate the noodles and mix with the sauce and chicken. Cover and cook for about 30 minutes (less amount for gluten free spaghetti, especially brown rice). Then stir to make sure top noodles are covered with liquid, cover and cook for another 10 minutes or until spaghetti is cooked.
- Sprinkle chicken spaghetti with Parmesan cheese and parsley, stir and serve hot.
Video
Notes
- Store: Refrigerate in airtight container for up to 3 days.
- Freeze: I don't recommend to freeze this dish as pasta doesn't freeze and thaw well. You can always cut recipe in half to avoid leftovers.
Nutrition
Serving: 1.33cups | Calories: 558kcal | Carbohydrates: 33g | Protein: 36g | Fat: 31g | Saturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 170mg | Sodium: 531mg | Fiber: 3g | Sugar: 4g