Directions
Place the chicken breasts in the bottom of the slow cooker.
In a large bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, onion powder, salt, and pepper. Mix well.
Pour the soup mixture over the chicken breasts in the slow cooker.
Add the diced onion and green bell pepper on top.
Cover and cook on low for 6-7 hours or until the chicken is tender and cooked through.
Remove the chicken from the slow cooker and shred it using two forks.
Return the shredded chicken to the slow cooker.
Add the broken spaghetti to the slow cooker, stirring to ensure it’s submerged in the sauce.
Cover and cook on high for an additional 30-40 minutes, or until the spaghetti is cooked to your liking.
Stir in the shredded cheddar cheese until melted and well combined.
Serve hot, garnished with additional cheese or fresh parsley if desired.
Variations & Tips
For a spicier version, add a pinch of red pepper flakes or a diced jalapeño to the mix. You can also substitute the cheddar cheese with a blend of cheeses like mozzarella and Monterey Jack for a different flavor profile. If you prefer a vegetarian version, omit the chicken and increase the amount of vegetables, such as mushrooms or zucchini. For a gluten-free option, use gluten-free pasta and ensure the soups are gluten-free as well.
