Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 1 medium yellow onion, finely diced
  • 1 medium green bell pepper, diced
  • 10.5 oz condensed cream of chicken soup
  • 10 oz diced tomatoes and green chilies (Rotel), undrained
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp black pepper
  • 16 oz Velveeta cheese, cubed into 1-inch pieces
  • 4 oz cream cheese, softened
  • 12 oz dry spaghetti noodles, snapped in half
  • 1.5 cups low-sodium chicken broth

Instructions:

  1. Place the chicken thighs at the bottom of the slow cooker and top with diced onion, bell pepper, garlic powder, onion powder, smoked paprika, and black pepper.
  2. Pour the condensed cream of chicken soup and the undrained Rotel over the top. Do not stir.
  3. Cover and cook on Low for 5–6 hours (or High for 3 hours) until chicken reaches an internal temperature of 165°F.
  4. Remove the lid and shred the chicken directly in the pot using two forks.
  5. Add the cubed Velveeta, softened cream cheese, dry snapped spaghetti, and chicken broth. Stir to incorporate.
  6. Cover and cook on High for an additional 30–45 minutes, stirring occasionally, until the pasta is tender and the sauce is glossy and emulsified.