Creamy, comforting, and oh-so satisfying—this slow cooker chicken pasta is the kind of meal that feels like a warm hug on a plate. Inspired by classic Amish kitchens, it combines simple ingredients that transform into something rich, hearty, and irresistible. The best part? Your slow cooker does nearly all the work, leaving you with tender chicken, flavorful sauce, and perfectly cooked pasta. This is the ultimate recipe for busy weeknights or cozy weekends at home.
🧂 Ingredients
| Category | Ingredient | Amount |
|---|---|---|
| Base | Boneless skinless chicken breasts | 1 pound |
| Cream of chicken soup | 1 can (10.5 oz) | |
| Cream of mushroom soup | 1 can (10.5 oz) | |
| Chicken broth | 1 cup | |
| Onion, diced | 1 small | |
| Green bell pepper, diced | 1 | |
| Garlic powder | 1 teaspoon | |
| Onion powder | 1 teaspoon | |
| Salt and pepper | To taste | |
| Pasta | Spaghetti, broken into thirds | 8 ounces |
| Shredded cheddar cheese | 2 cups | |
| Milk (optional, to thin sauce) | ½ cup | |
| Optional Garnishes | Extra shredded cheese | As desired |
| Fresh parsley | For garnish | |
| Black pepper | To taste | |
| Red pepper flakes | For a kick |
👩🍳 Instructions
Layer the Chicken: Place chicken breasts in the bottom of a greased slow cooker.
Mix the Sauce: In a bowl, whisk together both soups, chicken broth, garlic powder, onion powder, salt, and pepper until smooth.
Add Veggies & Cook: Pour the sauce over the chicken. Add the diced onion and green pepper. Cover and cook on LOW for 6–7 hours, until the chicken is tender.
Shred & Return: Remove the chicken, shred it with two forks, then return it to the slow cooker.
Add Pasta: Stir in the broken spaghetti, making sure it’s covered in sauce. Cook on HIGH for 30–40 minutes, until pasta is tender.
Finish with Cheese: Stir in cheddar cheese until melted and creamy. Add milk if you want to thin the sauce.
Garnish & Serve: Top with extra cheese, parsley, black pepper, or red pepper flakes before serving.
📝 Notes & Tips
- Make Ahead: Chop veggies and mix soups the night before for quicker prep.
- Storage: Refrigerate leftovers for 3–4 days.
- Reheating: Add a splash of milk to loosen up the sauce when reheating.
- Variations: Try swapping cheddar for mozzarella, Colby Jack, or even a spicy cheese blend.
- Pasta Tip: Only add the spaghetti near the end so it stays perfectly cooked and not mushy.
- Time Saver: Use pre-cooked or rotisserie chicken if you want this dish ready even faster.