2–3 boneless, skinless chicken breasts

1 can (10.5 oz) cream of chicken soup

1 can (10.5 oz) cream of mushroom soup

1 can (10 oz) Rotel tomatoes with green chilies, undrained

1 block (8 oz) cream cheese, softened

1 cup chicken broth

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika (optional)

1 lb spaghetti, cooked and drained

2 cups shredded cheddar cheese

Salt and pepper to taste

Place chicken breasts in the crockpot. Sprinkle with garlic powder, onion powder, paprika, salt, and pepper.

Add the cream of chicken soup, cream of mushroom soup, Rotel tomatoes, and chicken broth. Stir gently.

Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender.

Remove the chicken and shred it with two forks. Return it to the crockpot.

Add the cream cheese and stir until melted and mixed into the sauce.

Mix in the cooked spaghetti, ensuring it’s coated in the creamy sauce.

Sprinkle cheddar cheese on top, cover, and cook on low for 10-15 minutes until the cheese melts.

Serve hot and enjoy!