Instructions
Step 1: Place the chicken breasts in the CrockPot. Add cream of chicken soup, Rotel tomatoes, chicken broth, garlic powder, onion powder, paprika, salt, and pepper. Stir slightly to combine.
Step 2: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
Step 3: Remove the chicken from the CrockPot and shred it using two forks. Return the shredded chicken to the CrockPot.
Step 4: Add the uncooked spaghetti to the CrockPot and stir to combine. Cover and cook on high for 20-30 minutes, or until the spaghetti is tender.
Step 5: Stir in the cheddar cheese, cream cheese, and Parmesan cheese until melted and fully incorporated. Mix well until creamy and smooth.
Step 6: Serve hot and garnish with extra cheese or chopped parsley if desired.
Storage Information
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions or warm on the stovetop with a splash of chicken broth or milk to loosen the sauce. This dish is not ideal for freezing due to the dairy content, which may separate upon thawing.
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