Gluten-Free Crockpot Chicken Spaghetti (Slow Cooker Recipe) (2024)

Use simple ingredients to make Gluten-Free Crockpot Chicken Spaghetti, this is a delicious meal that will soon be a family favorite!

Crockpot Chicken Spaghetti is so cheesy and creamy, it’s truly a delicious meal that is easy to put together all in the Crockpot or Slow Cooker. The best part is, you can make it gluten-free too if you need to!

This recipe will use simple ingredients to make a delicious meal.

What ingredients do you need to make this recipe?

A few ingredients are needed to make creamy Chicken Spaghetti, then a few of these will need to be gluten-free if that is a need.

• Olive Oil
• Boneless, Skinless Chicken Breast
• Salt
• Paprika
• Lemon Pepper
• Ground Black Pepper
• Diced Onion
• Rotel Tomatoes with Green Chilies

• Cream of Chicken Soup or Gluten-Free Cream of Chicken Soup
• Cream of Mushroom Soup or Gluten-Free Cream of Mushroom Soup
• Shredded Colby Jack Cheese
• Cream Cheese
• Heavy Cream
• Spaghetti Pasta or Gluten-Free Spaghetti Pasta

What gluten-free ingredients do you need for creamy chicken spaghetti?

To make this recipe gluten-free, a few swaps are needed.

Use a gluten-free cream of chicken and gluten-free cream of mushroom soup. These can either be homemade with the links above or you can use store-bought gluten-free cream soups. These soups are readily available at Sprouts or Walmart.

What type of chicken do you need for cheesy chicken spaghetti?

Boneless Skinless Chicken Breast is the best option for this recipe. Boneless, Skinless Chicken Thighs can be used as well; however, the cooking time may need to be lessened if using those.

Chicken breasts are thicker and typically take longer to cook, which is what the times are based on.

Tips for Making Gluten-Free Crockpot Chicken Spaghetti:

First, remember to read the recipe card closely as this recipe has multiple steps. The first note to remember is that the cream cheese needs to be at room temperature.

If the cream cheese is taken from the fridge and directly into the Crockpot it will curdle due to the drastic change of temperature. It’s best to leave it out for a few hours to get to room temperature first.

The first step will be to cook the chicken breasts in the Crockpot or Slow Cooker. Begin by placing the oil on the bottom of the slow cooker and then place chicken breast into the slow cooker. These can be sprinkled with your seasonings.

Next, add the can of Rotel tomatoes, cream of chicken, and cream of mushroom. Spread this to cover the chicken breast completely.

For best results, if you do not want it too spicy, drain about 1/4 cup of the juice from the Rotel out before pouring it into the Crockpot. If you do this replace with 1/4 cup chicken broth if cooking on low.

Once this is done close the lid and choose from the two cooking time options.

The chicken can be cooked on HIGH for 3 hours or LOW for 4-5 hours. The internal temperature of the chicken must be at least 165 degrees F to be considered done. This can be checked with a meat thermometer.

Just before the chicken is done within about 30 minutes, boil a pot of water and cook the gluten-free spaghetti noodles per the package instructions until they are al dente. They can be drained and set aside.

Once the chicken is fully cooked, remove the cooked chicken breast, and use two forks to easily shred the chicken. Once the chicken is shredded, place it back into the Crockpot, be sure it’s under the creamy sauce.

At this point, stir in the cream cheese, shredded cheese, and cream.

It’s important to note that this was done with pre-shredded cheese which does not melt the same way as a block of cheese does, so the cheese will not make it creamier it’s acting more as a thickener.

Now, it’s time to mix in the spaghetti pasta close the lid and let it sit on warm for 20-30 minutes until it’s nice and heated through. This will allow it to warm up on low heat.

Variations of Gluten-Free Crockpot Chicken Spaghetti:

Make it extra spicy with hot or medium Rotel Tomatoes and Spicy Cheese. To make it even spicer add some Cayenne Pepper.

For a kid-friendly approach, add in bacon bits or more cheese, please!

How do you store leftover chicken spaghetti?

Place leftovers in an airtight container once it has fully cooled. This can be stored in the fridge for up to 3-4 days.

When ready to reheat, place leftovers on a microwave-safe dish and heat for 1-2 minutes.

This Crockpot Chicken Spaghetti recipe is one the whole family will love, the meal prep is simple and the result is a creamy pasta packed with delicious flavor.

Be sure to add this to your list of gluten-free meals!

Created by: Kristy Still

Gluten Free Crockpot Chicken Spaghetti

Course Slow Cooker

Cuisine American

See Also

Instant Pot Corn Chowder with Bacon Recipe - Crunchy Creamy Sweet

Servings 8 Servings

Use your Crockpot or Slow Cooker to make this Gluten Free Crockpot Chicken Spaghetti with pantry ingredients!

Prep Time 10 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 10 minutes mins

Ingredients

• 2 Tbsp Olive Oil
• 2 Pounds Boneless, Skinless Chicken Breast (About 4 Chicken Breast)
• 1 tsp Salt
• 1 tsp Paprika
• 1 tsp Lemon Pepper
• 1/2 tsp Ground Black Pepper
• 1/2 Cup Diced Onion
• 10 oz Rotel Tomatoes with Green Chilies
• 10.5 oz Gluten-Free Cream of Chicken Soup
• 10.5 oz Gluten-Free Cream of Mushroom Soup
• 1/4 Cup Chicken Broth (Optional, see note.)
• 3 Cups Shredded Colby Jack Cheese
• 4 oz Cream Cheese (Must be room temperature!)
• 1/4 Cup Heavy Cream
• 12 oz Gluten-Free Spaghetti or Regular Spaghetti

Instructions

• Pour olive oil into slow cooker and add the chicken breast, poke each one a few times with a fork.

• Sprinkle with the salt, paprika, lemon pepper, and ground pepper directly onto the chicken breast.

• Add the onions, Rotel, cream of chicken, and cream of mushroom. Spread to fully cover the chicken breast.

• Cover with the lid and cook on HIGH for 3 hours OR LOW for 4-5 Hours.

• About 30 minutes before the chicken is cooked, boil water on the stove and cook the spaghetti per the box instructions until it is Al Dente.

• Drain and set aside.

• Take the chicken out of the slow cooker and place it in a large bowl, shred the chicken with 2 forks.

• Place the chicken back into the slow cooker and slightly mix so that it's fully coated with sauce.

• Add in the cream cheese, shredded cheese, and cream.

• Mix this well.

• Add the drained spaghetti directly into the chicken mixture, and mix well to coat.

• Cover and keep on WARM for 20-30 minutes until the pasta is heated through.

• Serve.

Notes

Most gluten-free spaghetti comes in 12oz boxes, if you are using regular spaghetti, 16oz will work just fine.

If you do not want it too spicy, drain a little bit of liquid out of the Rotel can before pouring it into the Crockpot. If you do this, it’s best to add about 1/4 cup of chicken broth or water to make up for the liquid.

This recipe was done with pre-shredded cheese, which means the cheese is acting as a binder, not a cream.

Chicken should have an internal temperature of at least 165°F before serving.

Nutrition

Serving: 1Serving | Calories: 644kcal | Carbohydrates: 43g | Protein: 44g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 145mg | Sodium: 1021mg | Potassium: 1150mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1039IU | Vitamin C: 6mg | Calcium: 418mg | Iron: 2mg

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