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–+ servings

Slow Cooker Creamy Chicken Spaghetti

A rich, comforting duo of oven-baked meatloaf and velvety chicken spaghetti slow-cooked to perfection. This satisfying pairing brings hearty flavor and creamy indulgence to the dinner table, making it an ideal choice for cozy evenings or casual gatherings.
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Course: Main Course
Cuisine: American
Keyword: Slow Cooker Creamy Chicken Spaghetti
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 6

Ingredients

For the Chicken Spaghetti (Slow Cooker):

  • 1 can 10.5 ounces condensed cream of chicken soup
  • 1/2 cup low-sodium chicken stock
  • 1 can 10 ounces diced tomatoes with green chilies (Rotel-style)
  • 2 boneless skinless chicken breasts
  • 4 ounces of cream cheese softened to room temperature
  • 8 ounces of spaghetti noodles prepared and drained
  • 1 1/2 cups sharp cheddar cheese shredded

For the Meatloaf:

  • 1/3 cup ketchup for glazing the top
  • 1 teaspoon garlic powder
  • 1 cup unseasoned dry breadcrumbs
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup whole milk
  • 3/4 teaspoon kosher salt
  • 1 large egg
  • 1.5 pounds ground beef 80/20 blend for optimal moisture
  • 1 small yellow onion finely minced

Instructions

  • Preheat the oven to 375°F (190°C). In a large bowl, combine the ground beef with breadcrumbs, milk, beaten egg, minced onion, garlic powder, salt, and pepper. Mix thoroughly until just combined. Mold the mixture into a loaf shape and place it into a baking dish. Spread ketchup evenly across the top. Bake for 50 to 60 minutes, or until the internal temperature reaches 160°F (71°C). Allow the meatloaf to rest briefly before slicing.
  • In a slow cooker, arrange the chicken breasts in the base. Add the condensed cream of chicken soup, diced tomatoes with green chilies, softened cream cheese, and chicken broth. Cover and cook on the LOW setting for approximately 6 hours, or on HIGH for 3 to 4 hours, until the chicken is fully cooked and tender.
  • Once the chicken is done, use two forks to shred it directly in the slow cooker. Incorporate the cooked spaghetti and scatter the shredded cheddar cheese on top. Mix gently until the cheese has fully melted and the mixture is well combined. Let it sit, covered, for 10 to 15 minutes before serving.
  • Arrange warm slices of meatloaf on each plate alongside a generous portion of creamy chicken spaghetti. Serve immediately.

Notes

If desired, garnish the spaghetti with freshly chopped parsley or a sprinkle of cracked black pepper for added presentation.