Ingredients:

  • 1.5 lb boneless skinless chicken thighs, trimmed
  • 1 medium yellow onion, finely diced
  • 1 medium bell pepper, diced
  • 10 oz canned diced tomatoes and green chilies (Rotel), undrained
  • 8 oz cream cheese, cubed
  • 8 oz Velveeta cheese, cubed
  • 10.5 oz condensed cream of chicken soup
  • 0.5 cup heavy cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 16 oz spaghetti noodles
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Place the diced yellow onion and bell pepper at the bottom of the slow cooker.
  2. Rub the 1.5 lb chicken thighs with salt, pepper, garlic powder, onion powder, and smoked paprika.
  3. Lay the seasoned thighs directly over the vegetables in a single layer in the slow cooker.
  4. Pour the 10 oz canned tomatoes (Rotel) and the 10.5 oz condensed soup over the chicken.
  5. Cover and cook on Low for 6 hours until chicken is tender and falling apart.
  6. Remove chicken to a plate, shred with forks, and return to the pot.
  7. Stir in the cubed 8 oz cream cheese and 8 oz Velveeta cheese.
  8. Pour in the 0.5 cup heavy cream and stir until the sauce is silky and uniform.
  9. Cook the 16 oz spaghetti on the stove until al dente, then drain.
  10. Toss the cooked noodles into the slow cooker sauce and let sit for 5 minutes until the pasta is fully coated.