Welcome, friends! If you’re looking for the ultimate cozy, creamy, and completely irresistible meal, you’re in the right place. This Slow Cooker Amish Cheesy Chicken Spaghetti is one of those dishes that feels like a big, warm hug in a bowl. It’s rich, cheesy, and packed with tender shredded chicken, all wrapped up in a luscious sauce that coats every bite of pasta.
Now, I don’t know about you, but I love a good slow cooker recipe—especially on busy days when I want something homemade without standing over the stove for hours. This dish is inspired by Amish home cooking, which is all about simplicity, comfort, and flavor. And let me tell you, this recipe delivers all that and more.
The first time I made this, my kitchen smelled absolutely amazing—like creamy, cheesy goodness simmering away, just waiting to be devoured. My family could hardly wait for dinner, and when I finally served it up, there wasn’t a single bite left. Trust me, this is one of those meals that everyone will ask you to make again and again!
Why You’ll Love This Recipe?
- Super Easy: Just toss everything in the slow cooker and let it do the work!
- Creamy, Cheesy Goodness: A rich blend of cheddar and Velveeta makes the sauce ultra-smooth.
- Perfect for Busy Days: Prep in the morning, and dinner is ready when you need it.
- Customizable: Add your favorite veggies, swap proteins, or tweak the spice level.
- Feeds a Crowd: Great for family dinners, meal prep, or potlucks.
Ingredient:
Here’s everything you’ll need:
- For the Chicken & Sauce:
- 2 lbs boneless, skinless chicken breasts
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- 1 ½ cups low-sodium chicken broth
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- For the Pasta & Cheese Sauce:
- 8 oz spaghetti, broken into 3-inch pieces
- 2 cups shredded sharp cheddar cheese
- 8 oz Velveeta cheese, cubed
- ½ cup sour cream
- Optional Add-Ins:
- 1 cup frozen peas, diced bell peppers, or sautéed mushrooms
- ½ teaspoon red pepper flakes (for a little heat)
- 1 teaspoon mustard powder (for extra depth of flavor)
Instructions:
Step 1: Layer the Base
Start by adding the chicken breasts to the bottom of your slow cooker. Pour in the cream of chicken soup, cream of mushroom soup, and chicken broth. Then, sprinkle in the diced onion, minced garlic, salt, black pepper, smoked paprika, and dried thyme. Give everything a gentle stir to make sure the chicken is well coated in that flavorful mixture.
Step 2: Slow Cook to Tender Perfection
Cover and cook on LOW for 4-5 hours (or HIGH for 2.5-3 hours) until the chicken is fork-tender and easy to shred.
Step 3: Shred the Chicken & Add Pasta
Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Add it back into the pot, then stir in the broken spaghetti pieces, making sure the pasta is fully submerged in the sauce.
Step 4: Cook the Pasta
Turn the slow cooker to HIGH and cook for another 45-60 minutes, stirring once halfway through. The pasta should be tender but not mushy!
Step 5: Make It Cheesy!
Turn off the heat and stir in the cheddar cheese, Velveeta, and sour cream. Mix everything together until the cheeses melt into a smooth, creamy sauce. If you’re adding in veggies (like peas or spinach), stir them in at this stage.
Step 6: Let It Rest & Serve
Let the spaghetti sit for about 10 minutes to allow the sauce to thicken. Serve hot, garnished with fresh parsley, extra cheese, or even a sprinkle of crushed crackers for a little crunch.
Pro Tips for the Best Cheesy Chicken Spaghetti:
- Break the Pasta: Snapping spaghetti into thirds makes it easier to mix and cook evenly in the slow cooker.
- Check the Pasta Early: Slow cookers can vary, so check the pasta at 45 minutes to make sure it’s al dente. Overcooked pasta = sadness.
- Add More Flavor: Want a little kick? A dash of hot sauce or red pepper flakes adds a nice touch. For a deeper, slightly tangy flavor, 1 teaspoon of mustard powder works wonders.
- Make It Extra Cheesy: If you’re a cheese lover, sprinkle an extra ½ cup of cheddar on top before serving.
- For a Crispy Topping: Transfer the spaghetti to a baking dish, sprinkle with buttered breadcrumbs, and broil for 2-3 minutes until golden brown.
- Freeze It Right: If you want to freeze leftovers, store them without garnishes. Let the dish cool completely before placing it in an airtight container.
Storage & Serving Suggestions:
Storing Leftovers:
Refrigerate: Store in an airtight container in the fridge for up to 4 days.
Freeze: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating:
Microwave: Reheat in 30-second bursts, stirring in between. Add a splash of broth or milk to keep it creamy.
Stovetop: Warm over low heat, stirring frequently and adding liquid as needed.
Serving Ideas:
Garlic Bread: Because extra carbs are never a bad idea!
Side Salad: A crisp apple walnut salad or a simple Caesar balances out the richness.
Roasted Veggies: Try oven-roasted green beans or asparagus for a fresh contrast.
