Crockpot Spaghetti Squash and Chicken + VIDEO

Crockpot spaghetti squash and chicken is an one-pot, low-carb alternative to traditional pasta & chicken. Slow cooked together, the ingredients are simple: spaghetti squash, chicken, canned tomatoes, and a few seasonings. This slow cooker recipe is easy to prepare, yet the end result will impress any crowd. It’s a light yet comforting meal! Instructions to make this low-carb, paleo, and Whole30 compatible spaghetti squash recipe in the Instant Pot are also included. 

Ingredients For Crockpot Spaghetti Squash and Chicken 

• Spaghetti Squash 
• Chicken Breasts 
• Diced or Crushed Tomatoes
• Seasonings: salt, pepper, basil, garlic powder, onion powder

How To Make Crockpot Spaghetti Squash and Chicken 

1. Pour diced or crushed tomatoes into the slow cooker. Add the basil, salt, and pepper. Stir to mix well.
2. Cut spaghetti squash in half crosswise and scoop out the seeds. Add spaghetti squash to the slow cooker, hole side down.
3. Season the chicken evenly with the basil, salt, garlic powder, onion powder, and pepper. Add the seasoned chicken to the slow cooker around the spaghetti squash. It’s okay with all of the chicken is not fully emerged in the tomato sauce. 
4. Cook HIGH 2-3 hours or LOW 4-6.
5. The spaghetti squash will be hot so carefully remove it using tongs.
6. Let the squash cool then rake a fork back and forth across the squash to remove its flesh into spaghetti-like strands.
7. Serve with the chicken and tomato sauce on top.

FAQs & Tips

What is spaghetti squash?

Spaghetti squash is a cucurbita pepo vegetable. In other words, it’s a squash. The seeds inside spaghetti squash are similar to pumpkin seeds. When cooked, the inside flesh is scraped into spaghetti-like strands. Hence why spaghetti squash exploded on the scene a few years ago as a popular, healthy,  alternative to spaghetti. You can cook spaghetti squash several ways, including in the slow cooker; either by itself or as a part of a recipe like you see here.

Can you use a store-bought sauce?

Of course. If you do not want to use my recipe for the homemade sauce, feel free to substitute your own or a store-bought brand. You can also jazz up the sauce with vegetable like bell peppers, eggplant, or mushrooms. While I like it simple, feel free adjust the sauce to your liking.

How do you store leftovers?

Store leftover spaghetti squash and chicken in the refrigerator for up to 4 days. 

What size slow cooker should you use?

I used a large 6-quart slow cooker or Instant Pot for this recipe.

Spaghetti Squash Recipes 

• Meatballs

• Shrimp

• Spaghetti Squash & Meat Sauce

• Pizza Casserole

• Meat & Tomatoes

• Meat Sauce

Crockpot Spaghetti Squash and Chicken

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Crockpot spaghetti squash and chicken is an one-pot, low-carb alternative to traditional pasta. Slow cooked together, the ingredients are simple: spaghetti squash, chicken, and a few seasonings. This slow cooker recipe is easy to prepare, yet the end result will impress any crowd. It’s a light yet comforting meal! Instructions to make this low-carb, paleo, and Whole30 compatible spaghetti squash recipe in the Instant Pot are also included.

• Author: Shannon Epstein
• Prep Time: 10 mins
• Cook Time: 3 hours
• Total Time: 3 hours 10 mins
• Yield: 4 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 1 spaghetti squash (approximately 2 pounds)
• 1 pound boneless, skinless chicken breasts or thighs

SAUCE

• 24 ounces diced or crushed tomatoes
• 1 tablespoon basil
• 1 teaspoon salt
• 1/2 teaspoon pepper

CHICKEN SEASONING

• 1 tablespoon basil
• 1 teaspoon salt (or more)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper

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Instructions

1. Pour diced or crushed tomatoes into the slow cooker. Add the basil, salt, and. Stir to mix well.
2. Cut spaghetti squash in half crosswise and scoop out the seeds. Add spaghetti squash to the slow cooker, hole side down.
3. Season the chicken evenly with the basil, salt, garlic powder, onion powder, and pepper. Add the seasoned chicken to the slow cooker around the spaghetti squash. It’s okay with all of the chicken is not fully emerged in the tomato sauce.
4. Cook HIGH 2-3 hours or LOW 4-6.
5. The spaghetti squash will be hot so carefully remove it using tongs.
6. Let the squash cool then rake a fork back and forth across the squash to remove its flesh into spaghetti-like strands.
7. Serve with the chicken and tomato sauce on top.

Notes

• Remember to use oven mitts or tongs when you remove the spaghetti squash from the slow cooker. It will be very hot.
• If the squash is not soft to the touch when it’s done, then it needs to cook a little longer. Spaghetti squash does overcook! If you overcook your spaghetti squash it will turn mushy on you.

Nutrition

• Serving Size:
• Calories: 390
• Sugar: 12.3 g
• Sodium: 1098.2 mg
• Fat: 7.6 g
• Saturated Fat: 1.6 g
• Carbohydrates: 26.9 g
• Fiber: 5.2 g
• Protein: 54.1 g
• Cholesterol: 165.5 mg

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