Instructions:
Prepare the Base:

Place the boneless, skinless chicken breasts in the bottom of your crockpot.

Add the Creamy Ingredients:

Pour the cream of chicken soup, cream of mushroom soup, and Rotel tomatoes over the chicken.
Add the Italian seasoning, garlic powder, onion powder, and a pinch of salt and pepper.

Cook the Chicken:

Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is fully cooked and tender.

Shred the Chicken:

Remove the chicken breasts from the crockpot and shred them using two forks.
Return the shredded chicken to the crockpot.

Add the Cheese:

Stir in the cubed cream cheese and shredded cheddar cheese. Mix until the cheeses are melted and the sauce is creamy.

Combine with Spaghetti:

Cook the spaghetti according to the package instructions, then drain.
Add the cooked spaghetti to the crockpot and stir until fully coated in the creamy chicken sauce.

Taste and Adjust:

Taste the spaghetti and adjust the seasoning with additional salt and pepper if needed.

Serve:

Ladle the creamy chicken spaghetti into bowls or onto plates. Garnish with additional shredded cheese, fresh parsley, or a sprinkle of red pepper flakes for some heat.

Tips:

. Substitute Pasta: Use penne, rotini, or any other pasta you prefer.
. Make It Spicier: Add extra diced green chilies or a pinch of cayenne pepper.
. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of milk to restore creaminess.

Enjoy your creamy, cheesy, and comforting Crockpot Chicken Spaghetti!