Prepare the chicken and sauce:
Place the chicken breasts in the bottom of the Crockpot.
Add cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, cream cheese, chicken broth, garlic powder, onion powder, paprika (if using), salt, and pepper.
Cook the chicken:
Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and cooked through.
Shred the chicken:
Remove the chicken and shred it with two forks. Return the shredded chicken to the Crockpot and stir it into the sauce.
Cook the spaghetti:
About 30 minutes before serving, cook the spaghetti according to the package instructions. Drain and set aside.
Combine pasta and sauce:
Add the cooked spaghetti to the Crockpot. Stir well to coat the pasta with the creamy sauce.
Melt the cheese:
Sprinkle shredded cheddar cheese over the top. Cover and cook on low for an additional 10-15 minutes, or until the cheese is melted and gooey.
Serve and garnish:
Serve the creamy chicken spaghetti warm, garnished with parsley or cilantro, and enjoy!
Tips:
For extra flavor, sauté some diced onions and bell peppers, and add them to the Crockpot at the beginning.
Use whole-grain or gluten-free pasta if desired.
Leftovers store well in an airtight container in the refrigerator for up to 3 days.
Let me know how it turns out! 😊