Slow Cooker Marry Me Chicken Spaghetti
Slow cooker marry me chicken spaghetti is a rich, creamy pasta dinner made with tender chicken, sun-dried tomatoes, Italian seasonings, and plenty of Parmesan. This dinner is a set it and forget it meal perfect for getting a restaurant style meal on the table on busy weeknights with minimal work.
I love any meal I can throw in my slow cooker since I can go about my business while dinner more or less cooks itself.
This slow cooker marry me spaghetti is one of those meals that I can get going earlier in the day, do my thing, and let the magic happen.
And oh boy does magic happen!
The chicken cooks in alfredo sauce, sun dried tomatoes, and spices so it is full of so much flavor.
Once the slow cooker magic is done and the chicken is tender, just boil some spaghetti to toss everything with.
Top it all with two cheeses and watch everyone flock to the table to devour this meal!
Ingredients
To make this you’ll need:
- Chicken– Boneless, skinless chicken breast. Trim them of extra fat.
- Spices– Dried oregano, dried thyme, salt, pepper, and crushed red pepper flakes
- Garlic– Minced
- Sun dried tomatoes– You can use the dried kind in the bag or the tomatoes packed in oil. Just buy the chopped ones.
- Alfredo sauce– 2 15 ounce jars of your favorite kind.
- Pasta– Spaghetti. You could also use linguine, penne, or fettuccine. Just avoid thinner pasta like angel hair.
- Cheese– Shredded Parmesan and shredded mozzarella.
How to Make
This slow cooker marry me chicken spaghetti is so easy to make!
Just add the chicken to the bowl of your slow cooker and pour one jar of alfredo sauce evenly out overtop.
Add the seasonings, garlic, and tomatoes over the chicken then pour the remaining jar of sauce evenly out overtop.
Put the lid on your slow cooker and cook on LOW for 4-6 hours.
Just before serving, cook the spaghetti to al dented according to the instructions on the box.
While the pasta cooks, transfer the cooked chicken to a cutting board and shred it.
Stir the shredded chicken back into the slow cooker.
Once the pasta is done, stir it and both cheese into the slow cooker until everything is evenly combined.
Serve warm with extra Parmesan for garnish, if desired.
Enjoy!
Storing Leftovers
To store leftovers, let it cool to room temperature.
Either put the lid on the bowl of the slow cooker or transfer the leftovers into an airtight container.
Put the leftovers in the fridge for up to 4 days.
Reheat either in the slow cooker until it is warmed through or in the microwave until warm.
Tips and Tricks
- You can substitute the oregano and thyme with Italian seasoning blend if you prefer.
- Adjust the garlic to suit your tastes.
- The sauce will thicken as the pasta cools. If it thickens too much in the fridge when you are storing your leftovers, stir in a little half and half or heavy cream when you reheat it to thin it out.
Other Marry Me Recipes
Slow cooker marry me chicken spaghetti is an easy way to get a restaurant style dinner on the table any night of the week!
Make it and enjoy!
Looking for other marry me recipes?
Try these:
If you’ve tried this SLOW COOKER MARRY ME CHICKEN SPAGHETTI, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Marry Me Chicken Spaghetti (Slow Cooker Recipe)
Ingredients
- 1 lb boneless, skinless chicken breasts trimmed of fat
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- salt & pepper to taste
- 1/4 tsp crushed red pepper flakes
- 1 tbsp minced garlic
- 1/3 cup chopped sun dried tomatoes
- 2 15 oz jars alfredo sauce
- 1 lb spaghetti pasta
- 1/4 cup shredded Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Add the chicken to the bowl of your slow cooker, then pour one jar of alfredo sauce evenly out overtop.1 lb boneless, skinless chicken breasts, 2 15 oz jars alfredo sauce
- Add the seasonings, garlic, and tomatoes over the chicken then pour the remaining jar of sauce evenly out overtop.1/2 tsp dried oregano, 1/2 tsp dried thyme, salt & pepper, 1/4 tsp crushed red pepper flakes, 1 tbsp minced garlic, 1/3 cup chopped sun dried tomatoes
- Cover and cook on LOW for 4-6 hours.
- Cook the spaghetti per the box instructions for 'al dente'.1 lb spaghetti pasta
- While the pasta's cooking transfer the cooked chicken to a cutting board, shred it, then return it to the slow cooker.
- Drain the pasta completely then add it the the slow cooker, along with both cheeses. Stir everything together until evenly combined.1/4 cup shredded Parmesan cheese, 1 cup shredded mozzarella cheese
- Serve warm with extra Parmesan for garnish, if desired.
Notes
- You can substitute the oregano and thyme with Italian seasoning blend if you prefer.
- Adjust the garlic to suit your tastes.
- The sauce will thicken as the pasta cools. If it thickens too much in the fridge when you are storing your leftovers, stir in a little half and half or heavy cream when you reheat it to thin it out.
Nutrition
