This creamy Crockpot Taco Ranch Chicken Spaghetti is delicious comfort food with a zesty twist! Tender chicken thighs are slow cooked with salsa, taco and ranch seasonings, and a creamy sauce, then mixed with spaghetti and melty cheddar cheese. It’s an easy slow cooker chicken spaghetti recipe that both kids and adults love.
Slow Cooker Taco Ranch Chicken Spaghetti
This slow cooker spaghetti recipe is one of those easy dinners that’s so good, you won’t believe how simple it was to make. And it makes enough for leftovers, too!
Why You’ll Love This Chicken Spaghetti Recipe
• Delicious, Zesty Flavor – Taco and ranch seasonings bring lots of flavor, and salsa adds just a nice kick.
• Creamy and Cheesy – With sour cream, cheddar, and cream of chicken soup, the sauce is rich, creamy, and flavorful.
• Super Easy – Just toss everything in the slow cooker and let it do the work. The only cooking is boiling the pasta!
• Feeds a Crowd – Makes enough to feed a crowd or to have leftovers. It’s great for picky eaters!
• Meal Prep Friendly – Leftovers reheat well, making this a great meal prep option.
The combination of salsa, taco seasoning, and ranch gives it a bold Tex-Mex kick, while the sour cream and cheddar make it creamy and comforting.
The slow cooker does most of the heavy lifting, so it’s perfect for weeknight dinners.
Ingredients in Crock Pot Chicken Spaghetti
See recipe card for exact amounts.
Yellow Onion – Or use a white onion
Boneless Skinless Chicken Thighs – Chicken breasts can be used
Seasonings – Salt, Black Pepper, Onion Powder, Garlic Powder, Taco Seasoning, Ranch Seasoning.
Garlic – Fresh is best, but use jarred if that's what you have.
Green Bell Pepper – Or whatever color you have.
Salsa – Use your favorite, or try mixing diced green chilis with diced tomatoes.
Cream Of Chicken Soup – Or Mushroom (Use homemade or canned).
Uncooked Spaghetti Pasta – Or use thin spaghetti (capellini), but I don't recommend angel hair pasta.
Shredded Cheese – In the spaghetti and as a garnish (Sharp Cheddar Recommended).
Sour Cream – Or heavy cream. I don't recommend cream cheese as it can make the sauce gummy.
Green Onions – In the spaghetti and as a garnish.
Tips & Variations
Make It Spicy: Use hot salsa, Ro-Tel, or add jalapeño or a pinch of cayenne pepper.
Swap The Pasta: Penne, rotini, or capellini all work well.
Make It Lighter: Use light sour cream, reduced-fat cheese, "healthy" cream soup variety.
Use Chicken Breasts: Boneless skinless chicken breasts work just as well if you prefer them over thighs.
How To Make Crockpot Taco Ranch Chicken Spaghetti
How to Make This Creamy Chicken Spaghetti in the Crockpot
Layer Ingredients In The Crockpot
• Add the diced onion to the bottom of a 6-quart (or larger) slow cooker. Place the chicken thighs on top.
• Sprinkle with salt, pepper, onion powder, garlic powder, taco seasoning, and ranch seasoning.
• Add the minced garlic and chopped bell pepper.
Add Salsa
• Pour the salsa over the chicken, covering it.
Add Soup
• Spread the cream of chicken soup on top & cover everything evenly.
Slow Cook
• Cover and cook on Low for 4–5 hours or High for 3–4 hours, until the chicken is tender and fully cooked.
Cook the Pasta
• About 45 minutes before serving, cook the spaghetti in a pot of salted boiling water until al dente. Drain and set aside.
Shred the Chicken
• Remove the cooked chicken thighs and shred them with two forks.
• Return the shredded chicken to the crockpot.
Add Cheese & Sour Cream
• Stir in half of the shredded cheddar cheese.
• Mix a little of the hot spaghetti sauce into the sour cream to temper it, then stir the sour cream into the crockpot.
• Add ¾ of the chopped green onions to the sauce.
Combine With Pasta
• Gently stir in the cooked spaghetti until fully coated in the sauce.
Garnish & Serve
• Sprinkle the remaining cheese and green onions over the top before serving.
What To Serve With Taco Ranch Chicken Spaghetti
Crockpot chicken spaghetti pairs well with something fresh and light on the side! Try it with my Cucumber Salad, Easy Sautéed Green Beans, or Flavorful Boiled Corn on the Cob, or my Tex-Mex Cornbread Recipe to round out the meal.
Spaghetti Storage & Reheating
Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm in the microwave or on the stovetop, adding a splash of milk or broth if needed to loosen the sauce.
More Easy Weeknight Dinners
Slow Cooker Barbacoa Beef
Easy Baked Salsa Chicken
Crockpot Cheesy Potatoes with Kielbasa
Easy Meatball Pasta Bake
If you make Crockpot Taco Ranch Chicken Spaghetti, let me know! Leave a comment with a star rating below. I'd love to hear from you!
Other Names for This Recipe:
You might also hear this dish called Slow Cooker Taco Ranch Chicken Spaghetti, Cheesy Taco Chicken Spaghetti, Crockpot Tex-Mex Chicken Spaghetti, or even Creamy Taco Chicken Spaghetti. No matter what you call it, this easy and flavorful crockpot meal is always a hit!
Crockpot Taco Ranch Chicken Spaghetti is a creamy, cheesy slow cooker pasta dinner. Tender shredded chicken is cooked in a rich with bold Tex Mex flavored sauce, then mixed with spaghetti and melty cheddar cheese.
- 1 Yellow Onion, diced
- 2 pounds Chicken Thighs, boneless/skinless
- ½ teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 1-ounce packet Taco Seasoning
- 1 1-ounce packet Ranch Seasoning
- 5 cloves Garlic, minced
- 1 Green Bell Pepper, chopped
- 2 cups Salsa
- 2 10.5-ounce cans Cream of Chicken Soup (try my homemade recipe)
- 12 ounces Uncooked Spaghetti Pasta
- 2 cups Shredded Cheese, divided (I use sharp cheddar)
- ½ cup Sour Cream
- 3 Green Onions chopped, divided
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Gather everything you'll need for this recipe. Measure ingredients, chop veggies, and open the cans. It makes the process easier.
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To the crock pot, add the diced onion, then place the chicken thighs on top.
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Sprinkle on the salt, pepper, onion powder, garlic powder, taco seasoning, and ranch seasoning.
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Add the garlic and the bell pepper.
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Pour the salsa evenly over the seasoned chicken.
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Spread the cream of chicken soup over the salsa and make sure to cover the chicken.
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Cover and cook on Low for 4-5 hours or on High for 3-4 hours.
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About 45 minutes before serving, cook the spaghetti in a pot of salted boiling water per package instructions for al dente. Drain and set aside.
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While the pasta is cooking, remove the cooked chicken thighs to a plate and shred the meat using 2 forks.
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Return the shredded chicken to the crock pot.
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Add half of the shredded cheese to the sauce and stir it in.
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Add ¾ of the chopped green onions and stir them in.
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Mix a little of the sauce into the sour cream to temper it, then stir it into the sauce.
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Add the cooked and drained spaghetti noodles and carefully stir them in.
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Serve with the remaining cheese and green onions as garnish.
Chicken breasts can be used.
Approximate nutrition per serving: 560 calories | 35g protein | 46g carbohydrates | 26g fat | 3g fiber | 6g sugar | 940mg sodium |
If you're watching sodium or calories, try using low-sodium soup, omit the added salt, use light sour cream, try whole grain pasta.
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