Crockpot Chicken Spaghetti

Ingredients

1½ pound boneless skinless chicken breasts
1 tablespoon minced garlic
1½ teaspoon kosher salt
1 teaspoon fresh cracked black pepper
1 teaspoon onion powder
1 teaspoon Italian seasoning
21 ounces 2 cans undiluted cream of chicken soup
10 ounces diced tomatoes and green chiles I used the Rotel brand
2 cups freshly shredded Colby jack cheese
4 ounces softened and cubed cream cheese
16 ounces package spaghetti
1 teaspoon fresh chopped parsley optional garnish

Directions

Spray a 6-7 quart slow cooker with nonstick cooking spray, or line with a slow cooker disposable liner.

Lay the chicken breasts in a single layer in the bottom of the slow cooker.

Evenly sprinkle the minced garlic, kosher salt, pepper, onion powder and Italian seasoning over the chicken breast.
In a small bowl, whisk together the 2 cans of undiluted soup and the can of diced tomatoes and green chiles with liquid.

Spoon the soup mixture over the seasoned chicken. Place the lid on the slow cooker and cook on high for 4 hours, or low for 6.

After the 4 hour, or the 6 hour cooking time, check that the chicken is completely cooked. Remove the chicken to a plate or bowl. Use 2 forks to shred the chicken breast.

Add the shredded Colby jack cheese and cubed softened cream cheese. Replace the lid and cook on high for another 30 minutes. Remove the lid and check the cheese is fully melted, before stirring the cheeses and sauce together.

While the cheese is melting in the slow cooker, cook the 16 ounces of spaghetti, according to package directions. Drain the spaghetti and rinse with cold water. (This will stop the cooking process and help ensure the noodles do not become mushy)

Add in the shredded chicken and cooked spaghetti, and stir to combine and to completely coat the noodles. Serve while hot.