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Slow Cooker Amish Cheesy Chicken Spaghetti – Easy Comfort Food Recipe
TINSUF RECIPES

Slow Cooker Amish Cheesy Chicken Spaghetti

Creamy, cheesy, and comforting—this Slow Cooker Amish Cheesy Chicken Spaghetti is the perfect family dinner for busy weeknights or cozy weekends. Tender chicken, gooey cheese, and perfectly cooked pasta come together in your slow cooker with minimal effort.
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Prep Time 15 minutes
Cook Time 6 hours 40 minutes
40 minutes
Total Time 6 hours 55 minutes
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • For the Base:
  • - 1 pound boneless skinless chicken breasts
  • - 1 can 10.5 oz cream of chicken soup
  • - 1 can 10.5 oz cream of mushroom soup
  • - 1 cup chicken broth
  • - 1 small onion diced
  • - 1 green bell pepper diced
  • - 1 teaspoon garlic powder
  • - 1 teaspoon onion powder
  • - Salt and pepper to taste
  • For Pasta & Cheese:
  • - 8 ounces spaghetti broken into thirds
  • - 2 cups shredded cheddar cheese
  • - ½ cup milk optional, to thin sauce
  • Optional Garnishes:
  • - Extra shredded cheese
  • - Fresh parsley
  • - Black pepper
  • - Red pepper flakes

Equipment

  • Slow cooker
  • - Mixing bowls
  • - Wooden spoon
  • - Forks (for shredding)

Method
 

  1. **Layer the Chicken** – Place chicken breasts in the bottom of a greased slow cooker.
  2. **Mix the Sauce** – In a bowl, mix soups, broth, garlic powder, onion powder, salt, and pepper. Pour over chicken.
  3. **Add Veggies & Cook** – Add onion and bell pepper. Cover and cook on LOW 6–7 hours.
  4. **Shred & Return** – Shred chicken with two forks, return to slow cooker.
  5. **Add Pasta** – Stir in broken spaghetti. Cook on HIGH 30–40 minutes until tender.
  6. **Finish with Cheese** – Stir in shredded cheddar until melted. Add milk if needed.
  7. **Serve & Garnish** – Top with parsley, black pepper, and extra cheese if desired.

Notes

Use rotisserie chicken for a shortcut.
- Add pasta only near the end to prevent mushiness.
- Try swapping cheddar for Colby Jack, mozzarella, or a spicy cheese blend.
- Leftovers: Store in fridge for 3–4 days or freeze up to 2 months.