Ingredients

• 2 (10.5-ounce) cans cream of mushroom soup
• 1 (10-ounce) can Ro*Tel Tomatoes
• 4 ounces cream cheese, cubed
• 1 (16-ounce) package Velveeta cheese, cubed
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 pounds boneless, skinless chicken breasts
• 1 (16-ounce) package spaghetti
• 1 cup shredded sharp cheddar cheese

Instructions

1. Coat the inside of a 6-quart slow cooker with nonstick cooking spray. Add the undiluted cream of mushroom soup, undrained Ro*Tel tomatoes, cream cheese, Velveeta, garlic powder, and onion powder. Stir until everything is well combined. Place the chicken breasts into the mixture, cover with the lid, and cook on low for about 4 hours, or until the chicken is fully cooked. Avoid extending the cooking time much beyond 4 hours, as the chicken may become tough and the sauce can begin to scorch.
2. Remove the cooked chicken from the slow cooker using tongs and let it cool for a few minutes. Stir the cheese sauce until smooth. Once the chicken is cool enough to handle, shred it, return it to the slow cooker, and mix it into the sauce. Cover to keep warm.
3. Prepare the spaghetti according to the package directions, then drain thoroughly. Add the cooked pasta to the slow cooker and stir until evenly coated with the sauce. Sprinkle the shredded sharp cheddar cheese over the top, replace the lid, and let the cheese melt before serving.

Nutrition