Creamy Chicken Slow Cooker (Print Version)

# Ingredients:

01 - 16 oz spaghetti.
02 - 4 oz softened cream cheese, cut into cubes.
03 - 2 cups Colby Jack cheese, shredded.
04 - 2 cans (10.5 oz each) cream of chicken soup.
05 - 1 can (10 oz) diced tomatoes with green chilies.
06 - 1 1/2 lbs chicken breasts without bones or skin.
07 - 1 tsp onion powder.
08 - 1 tsp Italian herbs.
09 - 1 1/2 tsp kosher salt.
10 - 1 tsp freshly cracked black pepper.
11 - 1 tbsp garlic, minced.
12 - Optional: fresh parsley for topping.

# Instructions:

01 - Line your 6-7 quart slow cooker or coat it with spray to prevent sticking.
02 - Place chicken in the cooker. Sprinkle over it the garlic, onion powder, pepper, salt, and Italian herbs.
03 - Combine the soups with your canned tomatoes and chilies. Pour this mix over the chicken. Set to cook—4 hours on high or 6 on low.
04 - Remove chicken and shred it into smaller pieces. Toss the cheese into the cooker, cover it, and let it melt for another 30 minutes.
05 - Prepare spaghetti as the package suggests. Drain after cooking, then rinse under cold water to cool it down.
06 - Blend the gooey cheese sauce. Add in the shredded chicken and pasta, stirring everything until coated.

# Notes:

01 - Cook your pasta to al dente so it stays firm.
02 - Swap the chicken breasts with thighs if you prefer.
03 - Thin spaghetti or angel hair makes a great substitute.

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