Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 10 oz can Rotel (diced tomatoes and green chiles)
  • 8 oz low-fat cream cheese, cubed
  • 1 cup low-sodium chicken bone broth
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp red pepper flakes
  • 4 oz Velveeta cheese, cubed
  • 1 cup sharp white cheddar, freshly shredded
  • 0.5 cup plain non-fat Greek yogurt
  • 1 lb spaghetti
  • 0.25 cup fresh parsley, chopped
  • 0.5 cup reserved pasta water

Instructions:

  1. Place the chicken thighs at the bottom of the slow cooker. Top with the undrained Rotel, chicken bone broth, smoked paprika, garlic powder, onion powder, and red pepper flakes.
  2. Cover and cook on Low for 3.5 hours. Keep the lid closed to maintain consistent temperature.
  3. Remove the chicken from the slow cooker to a bowl and shred using forks. Return the shredded chicken to the pot.
  4. Add the cubed cream cheese and cubed Velveeta to the slow cooker. Cook for 30 minutes until the cheeses have melted and the sauce reaches a satiny, uniform consistency.
  5. Boil the spaghetti in a large pot of salted water for 2 minutes less than the package directions (under al dente). Drain, reserving 1/2 cup of the pasta water.
  6. Fold the undercooked spaghetti, shredded sharp white cheddar, Greek yogurt, and the reserved pasta water into the sauce in the slow cooker. Stir to combine, garnish with fresh parsley, and serve immediately.