Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10 oz) Rotel diced tomatoes and green chilies, undrained
  • 8 oz cream cheese, softened and cubed
  • 1 cup chicken broth, low sodium
  • 1 cup shredded sharp cheddar cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp black pepper
  • 12 oz spaghetti noodles, broken in half

Instructions:

  1. Place the chicken thighs in the bottom of the crockpot.
  2. Pour the cream of chicken soup, undrained Rotel, chicken broth, garlic powder, onion powder, and black pepper over the meat. Stir gently to ensure the chicken is submerged.
  3. Cover and cook on High for 4 hours (or Low for 8 hours).
  4. Switch the slow cooker to the Warm setting. Use two forks to shred the chicken directly in the pot until tender.
  5. Stir in the cubed cream cheese, folding it in carefully until the sauce becomes a smooth, ivory-colored emulsion.
  6. Stir in the broken spaghetti noodles and the shredded cheddar cheese.
  7. Cover and cook on High for 30–45 minutes, or until the noodles are tender but still maintain a slight bite.