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Slow Cooker Spaghetti Squash Chicken Soup

Rated as 4.62 out of 5 Stars

"This slow cooker recipe mixes chicken, spaghetti squash, diced tomatoes, and bell pepper for an easy soup preparation."
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5 h 20 m servings 235
Original recipe yields 2 servings


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  1. Stir spaghetti squash, tomatoes, chicken broth, chicken, bell pepper, salt, sugar, parsley, basil, oregano, garlic powder, and onion powder together in a slow cooker.
  2. Cook on Low for 5 to 6 hours.


  • Cook's Notes:
  • You can use 1 teaspoon minced fresh garlic in place of the garlic powder.
  • If you want more garlic flavor, replace the salt with garlic salt.
  • Partner Tip
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 235 calories; 3.6 23.2 25.7 61 2040 Full nutrition

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Read all reviews 8
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I found this recipe intriguing and made it as written. Found there was far too little liquid for soup and added three more cups of chicken stock. I tripled the helpings of herbs and next time, ...

Great recipe! I used half a spaghetti squash, and yes, you do need to cook it a little first or you'll never get it out of the shell. I cut mine in half and put it in the microwave for 8 minu...

I liked this recipe as a starting point, but I think needs tweaking to personal preference. I agree with the comments about not enough liquid - but then again what is 12 oz of spaghetti squash?...

this was so good, I did dice the chicken and baked my squash so it was easier to scoop out. I did add chopped onion and carrot with fresh garlic and I added some tomato/ chicken bouillon. the ...

My husband and I grew at least 30 spaghetti squashes this summer, so I'm looking for recipes to use the ones I didn't give away... This recipe is great! We didn't add more liquid, like others re...

I substituted andouille sausage for chicken, and added rinsed black beans and cumin. It did thicken up a little as it cooked, I added some more broth. We topped it with sour cream and shredded...

Great recipe - added more chicken stock as others had written and more herbs. Added some bloody mary mix in to give it a kick.

I loved this recipe. I agree with KJHONS about the liquid. I ended up using 4 cups of chicken broth and it made enough soup for 4-5 servings. I had two left over chicken leg quarters, so I used ...