This Slow Cooker Amish Cheesy Chicken Spaghetti is the ultimate comfort meal — creamy, hearty, and full of flavor. Made with tender shredded chicken, rich cheesy sauce, and perfectly cooked pasta, it’s an easy set-and-forget dinner that feels homemade and satisfying. Perfect for busy weeknights or cozy weekends, this slow cooker version brings Amish-style comfort to your table with minimal effort.
Ingredients
For the Base
- 1 pound boneless, skinless chicken breasts
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup chicken broth
- 1 small onion, diced
- 1 green bell pepper, diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
For the Pasta
- 8 ounces spaghetti, broken into thirds
- 2 cups shredded cheddar cheese
- ½ cup milk (if needed to thin the sauce)
Optional Garnishes
- Extra shredded cheese
- Fresh chopped parsley
- Freshly ground black pepper
- Red pepper flakes (for a touch of heat)
Instructions
Step 1: Prepare the Chicken Base
Place the chicken breasts at the bottom of your slow cooker.
In a medium bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, onion powder, salt, and pepper. Mix well until smooth and uniform.
Pour the soup mixture over the chicken in the slow cooker.
Add the diced onion and green bell pepper on top. These vegetables will cook down and add a mild sweetness and texture to the sauce.
Step 2: Slow Cook Until Tender
Cover the slow cooker with the lid and cook on LOW for 6–7 hours, or until the chicken is very tender and easily shreddable.
If you’re short on time, you can also cook it on HIGH for 3–4 hours, but the low-and-slow method produces the most tender results.
Step 3: Shred the Chicken
Once the chicken is cooked, carefully remove the breasts from the slow cooker and place them on a cutting board.
Using two forks, shred the chicken into bite-sized pieces.
Return the shredded chicken to the slow cooker, stirring it into the creamy sauce.
Step 4: Add the Spaghetti
Break the spaghetti into thirds — this helps it fit and cook evenly in the slow cooker.
Add the pasta directly to the mixture, stirring to ensure it’s well coated and submerged in the sauce.
Cover and cook on HIGH for 30–40 minutes, or until the pasta is tender.
Tip: Stir once halfway through cooking to prevent the noodles from sticking together. If the sauce thickens too much, add a splash of milk or chicken broth to loosen it.
Step 5: Stir in the Cheese
Once the pasta is cooked to your liking, add 2 cups of shredded cheddar cheese directly into the slow cooker.
Stir until the cheese melts and blends smoothly into the sauce, creating a rich, creamy texture.
If the sauce feels too thick, add ½ cup milk (or more as needed) to reach your preferred consistency.
Taste and adjust seasoning with salt and pepper.
Step 6: Serve and Garnish
Spoon the cheesy chicken spaghetti into bowls or plates.
Top with extra shredded cheese, fresh parsley, and a sprinkle of black pepper or red pepper flakes for added flavor.
Serve hot, and enjoy this creamy, cheesy, comforting classic.
Tips for Success
- Use freshly shredded cheese – Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. Shredding your own ensures a silky sauce.
- Avoid overcooking the pasta – Check the spaghetti after 25–30 minutes; every slow cooker cooks differently, and pasta can soften quickly.
- Adjust the sauce consistency – Add a little more broth or milk at the end if the sauce thickens too much.
- Add vegetables – For extra nutrition, stir in a handful of frozen peas, corn, or chopped spinach during the last 10 minutes of cooking.
- Make it spicy – Add a pinch of cayenne pepper or diced jalapeños for a zesty twist.
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently on the stove or in the microwave, adding a splash of milk to restore creaminess.
- Freeze: This dish can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Variations
- Amish Chicken & Egg Noodle Casserole: Substitute spaghetti with wide egg noodles for a more traditional Amish-style dish.
- Creamy Mushroom Version: Add 1 cup of sliced mushrooms along with the onion and bell pepper.
- Three-Cheese Option: Combine cheddar, mozzarella, and Monterey Jack for extra richness.
Serving Suggestions
Serve this comforting slow cooker dish with:
- Buttered dinner rolls or garlic bread
- A crisp green salad
- Steamed vegetables like broccoli or green beans
It’s hearty enough to be a full meal on its own but pairs beautifully with simple sides.
Frequently Asked Questions
1. Can I use rotisserie chicken instead of raw chicken?
Yes! Use about 3 cups of shredded rotisserie chicken. Add it in during the last 30 minutes of cooking, just before adding the pasta.
2. Can I use a different pasta?
Absolutely. Penne, rotini, or elbow macaroni work well. Adjust cooking time as needed — typically 20–30 minutes.
3. Is there a way to make it lighter?
You can substitute low-fat soups and cheese or use Greek yogurt instead of cream of mushroom for a lighter version.
4. What if my sauce separates?
That can happen if the temperature is too high or the cheese is added too early. Always stir in cheese after the pasta has finished cooking and the slow cooker is on low or off.
5. Can I double the recipe?
Yes, if your slow cooker is large enough (6–7 quarts). Increase cooking time for the pasta slightly and stir often to ensure even cooking.
Conclusion
This Slow Cooker Amish Cheesy Chicken Spaghetti is creamy, hearty, and satisfying — a true comfort food classic. With tender shredded chicken, melted cheese, and perfectly cooked pasta, every bite delivers rich flavor and homestyle warmth.
It’s simple enough for weeknights yet special enough for family gatherings. Whether you serve it straight from the slow cooker or with a sprinkle of fresh herbs and extra cheese, it’s guaranteed to be a crowd favorite.