Ingredients:

  • 2 lbs Chicken Breast (boneless, skinless), trimmed
  • 1 cup Diced Yellow Onion, finely diced
  • 1 cup Diced Red Bell Pepper, finely diced
  • 1 (10.5 oz) can Cream of Chicken Soup (condensed)
  • 1 cup Chicken Broth (Low Sodium)
  • 1 tsp Garlic Powder
  • 1 tsp Dried Italian Seasoning
  • 1/2 tsp Salt, to taste
  • 1/4 tsp Black Pepper, freshly cracked
  • 1 (10 oz) can Rotel (Diced Tomatoes with Green Chillies), drained well (optional)
  • 8 oz block Cream Cheese, cubed
  • 2 cups Sharp Cheddar Cheese (grated), divided
  • 12 oz Spaghetti, cooked al dente
  • 2 tbsp Fresh Parsley, chopped, for garnish

Instructions:

  1. Prep Vegetables: Finely dice the onion and red bell pepper. Drain the can of Rotel (if using).
  2. Layer the Ingredients: Place the raw chicken breasts directly into the bottom of the slow cooker. Scatter the diced onion and pepper over the chicken.
  3. Add the Sauce Base: Pour in the condensed cream of chicken soup and chicken broth. Season the mixture with garlic powder, Italian seasoning, salt, and pepper. If using Rotel, add it now.
  4. Cook: Cover the slow cooker. Cook on LOW for 7–8 hours or on HIGH for 3.5–4 hours, until the chicken is fork-tender.
  5. Remove and Shred Chicken: Carefully remove the cooked chicken breasts to a cutting board. Shred the chicken using two forks (or a hand mixer). Reserve the liquid/sauce in the slow cooker.
  6. Incorporate Cream Cheese: Add the cubed cream cheese to the hot sauce remaining in the slow cooker. Stir vigorously until the cream cheese has fully melted and the sauce is smooth and luxurious.
  7. Add Cheese and Chicken: Stir in 1.5 cups of the grated cheddar cheese and the shredded chicken. Stir until the cheese is melted and the mixture is evenly combined and incredibly thick.
  8. Cook the Spaghetti: While the cheese is melting, cook the spaghetti in salted boiling water according to package directions, cooking to al dente (slightly firm). Drain well.
  9. Combine: Add the cooked, drained spaghetti directly into the slow cooker mixture. Stir everything gently until the pasta is completely coated in the rich, cheesy sauce.
  10. Serve: Switch the slow cooker to the 'Keep Warm' setting. Ladle the spaghetti into bowls. Garnish with the remaining 0.5 cup of cheddar and a sprinkle of fresh chopped parsley.