Slow Cooker Chicken Spaghetti
Creamy slow cooker chicken spaghetti made without canned soup, using Boursin for a rich, flavorful sauce.*Quick Note Before You Dive In: This recipe card covers the basics, but if you want to know how to create a thick and creamy sauce, naturally, scroll back up! Everything you need for foolproof results is in the post.
Ingredients
- 1 ½ cups (355ml) chicken stock
- 1 ½ pounds boneless skinless chicken breast cut into 1-inch cubes (about 2 large breasts)
- 1 cup diced cooking onion (about 1 medium onion)
- 3 cloves garlic minced
- Kosher salt
- Freshly ground black pepper
- ¼ teaspoon Italian seasoning
- 1 (16-ounce) package spaghetti
- 5.3 ounces Boursin cheese (Fine Herbs & Garlic) or other herbed cream cheese
- 1 pint cherry tomatoes
Equipment
Instructions
- Pour 1 ½ cups broth into the base of a 7-quart slow cooker. Add the chicken, onions, garlic, 2 teaspoons salt, pepper, and Italian seasoning.
- Cover and cook on low for 1 hour.
- Meanwhile, in a large pot, bring 2 to 2 1/2 quarts of water to a boil; just enough to cover the pasta (see note below). Cook the pasta for about 7 minutes, until al dente. It should still have a slight bite, as it will continue to soften slightly in the slow cooker.
- Reserve ½ cup of the pasta water, then drain the pasta. Set aside.
- Cut the Boursin into quarters and add it to the slow cooker. Stir until combined. Add the tomatoes and reserved pasta water. Cover and continue cooking for 30 minutes, until the tomatoes have softened.
- Add the pasta and toss to coat. Season to taste with salt and pepper.
- Cover and let sit for about 10 minutes before serving. The sauce will thicken and become creamy.
- Give the pasta a final stir, then serve. Garnish with parsley if desired.
Notes:
Unlike other Slow Cooker Chicken Spaghetti recipes, the chicken is cut into small pieces from the start, so it cooks quickly and doesn’t need to be shredded later.
Use just enough water to cover the pasta when boiling. This creates a more concentrated, starchy pasta water, which will help thicken the sauce and make it creamier. If there's too much water in the pot, pour off a little so the pasta is just covered.
You are not limited to spaghetti; you can use any type of pasta you wish, as well as shaped pastas such as rigatoni, farfalle, penne, etc.
The broth may look congealed or curdled after cooking the chicken, but it smooths out once the cheese is added.
If any chicken pieces have stuck together during cooking, simply stir and separate them with a spoon.
Nutrition
Serving: 403gCalories: 282kcalCarbohydrates: 9gProtein: 28gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 100mgSodium: 383mgPotassium: 701mgFiber: 1gSugar: 5gVitamin A: 682IUVitamin C: 22mgCalcium: 44mgIron: 1mg
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