Crock Pot Italian Chicken with Tomato and Spaghetti Recipe

If you’re looking for a meal that’s easy, comforting, and packed with flavor, then you’re going to love this Crock Pot Italian Chicken with Tomato and Spaghetti Recipe. It’s one of those dishes that makes your whole kitchen smell incredible all day long, and when it’s finally time to eat, you get tender shredded chicken swimming in a delicious tomato sauce right alongside perfectly cooked spaghetti. Trust me, whether you’re feeding a hungry family or prepping ahead for busy weeknights, this recipe has got you covered.

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Ingredients You’ll Need

Each ingredient in this Crock Pot Italian Chicken with Tomato and Spaghetti Recipe comes together to build layers of comforting flavor without any fuss. When I’m shopping, I like to grab the canned ingredients with herbs already mixed in—it saves a step and adds a nice boost.

• Chicken breasts: I prefer boneless, skinless for easy shredding and even cooking.
• Golden mushroom condensed soup: This adds creaminess and a subtle earthiness that pairs wonderfully with the tomatoes.
• Diced tomatoes with basil, garlic, and oregano: Using seasoned canned tomatoes keeps the flavor deep and complex with minimal effort.
• Diced onions: They melt down and add a mild sweetness to the sauce.
• Italian seasonings: A mix like basil, oregano, and thyme completes the classic Italian vibe.
• Salt and pepper: Basic but essential to balance the flavors.
• Spaghetti noodles: Traditional, but feel free to swap in macaroni or ziti if you like.
• Water: Just enough added later to cook the pasta right in the sauce.

Variations

I love to switch things up with this Crock Pot Italian Chicken with Tomato and Spaghetti Recipe depending on what I have in the fridge or how I’m feeling. Feel free to make it your own—it’s all about enjoying the process and the meal.

• Spicy version: I sometimes add a pinch of red pepper flakes to the sauce for a gentle heat that my husband totally digs.
• Vegetable boost: Toss in some sliced bell peppers or mushrooms along with the onions to sneak in extra veggies.
• Cheesy twist: Stir in some grated Parmesan or mozzarella before serving—I discovered this trick when craving something richer.
• Gluten-free: Swap spaghetti for gluten-free pasta or serve over zucchini noodles to keep it light and allergy-friendly.

How to Make Crock Pot Italian Chicken with Tomato and Spaghetti Recipe

Step 1: Prep the Sauce Base

Start by greasing your Crock Pot; this little step prevents sticking and makes cleanup a breeze. Next, add the golden mushroom soup, both cans of diced tomatoes (make sure they’re the basil-garlic-oregano kind for that authentic Italian flavor), diced onions, Italian seasoning, salt, and pepper. Give it all a good stir until everything is well mixed—this is the flavor foundation, so taking a moment here makes a big difference.

Step 2: Add the Chicken and Cook Low and Slow

Place the chicken breasts directly into the Crock Pot and spoon the tomato mixture over the top, making sure each piece is coated and partially covered. Replace the lid and set your slow cooker to low for about seven hours. This slow cooking ensures the chicken becomes tender enough to shred easily and soaks up all those Italian flavors.

Step 3: Shred Chicken and Add Spaghetti

After seven hours, remove the chicken breasts and shred them using two forks; I find this easier and less messy than chopping. Return the shredded chicken back to the Crock Pot. Pour two cups of water into the pot—this extra liquid is crucial because it cooks the spaghetti right inside the sauce. Add the spaghetti noodles and press them gently into the liquid to make sure they’re submerged. Cover again and cook on low for another 30 to 45 minutes. Remember to stir the noodles at least once during this time to prevent sticking and ensure even cooking.

Step 4: Serve and Enjoy

Once the noodles are tender and the sauce is bubbling deliciously, your Crock Pot Italian Chicken with Tomato and Spaghetti Recipe is ready to plate. Give it one final stir to combine everything, and then it’s time to dig in—trust me, your taste buds will thank you!

How to Serve Crock Pot Italian Chicken with Tomato and Spaghetti Recipe

Garnishes

I usually sprinkle fresh chopped basil or parsley on top for a pop of color and freshness. A grating of Parmesan cheese is non-negotiable in my book—it melts slightly on the warm dish and adds a savory finish. If you like a bit of heat, a light dusting of chili flakes works wonders too.

Side Dishes

To balance the meal, I love serving this with a crispy Caesar salad or some garlic bread to mop up the sauce. Roasted veggies like broccoli or green beans also provide a nice contrast in texture and keep it wholesome.

Creative Ways to Present

For special occasions, I’ve tried plating the chicken and spaghetti in shallow bowls with a drizzle of extra virgin olive oil and a few lemon zest shavings for brightness. Serving in mini cocottes or even hollowed-out bread bowls can make dinner feel extra cozy and fun for guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The sauce actually tastes better after resting a bit as the flavors meld even more. Just make sure to cool it before sealing to keep everything fresh.

Freezing

This Crock Pot Italian Chicken with Tomato and Spaghetti Recipe freezes well if you want to prep ahead. I recommend freezing the sauce and shredded chicken separately from the pasta for best texture. When ready, thaw overnight and gently reheat on the stove or in the microwave.

Reheating

To reheat leftovers, I like to warm them gently in a saucepan over low heat with a splash of water or broth to loosen the sauce. Stirring occasionally ensures the noodles don’t stick or dry out. Microwave reheating works too but in shorter bursts to avoid overcooking.

FAQs

Final Thoughts

This Crock Pot Italian Chicken with Tomato and Spaghetti Recipe has become one of my go-to meals because it’s incredibly simple yet bursting with cozy, homey flavors. I remember the first time I made it, my whole family kept coming back for seconds, and I felt like a kitchen wizard. If you want a no-fuss, delicious dinner that takes care of itself and tastes like you spent hours, this recipe is your new best friend—give it a try, and I’m pretty sure you’ll be making it again (and again!).

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