Chicken Spaghetti in Slow Cooker (Print Version)

# Ingredients:

01 - 1 1/2 pounds boneless skinless chicken breasts.
02 - 1 tablespoon minced garlic.
03 - 1 1/2 teaspoons kosher salt.
04 - 1 teaspoon fresh cracked black pepper.
05 - 1 teaspoon onion powder.
06 - 1 teaspoon Italian seasoning.
07 - 2 cans (10.5 oz each) cream of chicken soup.
08 - 1 can (10 oz) diced tomatoes with green chiles.
09 - 2 cups shredded Colby Jack cheese.
10 - 4 ounces cream cheese, softened and cubed.
11 - 16 ounces spaghetti.
12 - Fresh parsley for garnish (optional).

# Instructions:

01 - Spray inside of 6-7 quart slow cooker with cooking spray or use a liner.
02 - Put chicken in cooker. Sprinkle with garlic, salt, pepper, onion powder and Italian seasoning.
03 - Mix soups with tomatoes and chiles. Pour over chicken. Cook on high 4 hours or low 6 hours.
04 - Take out chicken and shred it. Add cheeses to cooker, cover and cook 30 more minutes.
05 - Cook spaghetti following package directions. Drain and rinse with cold water.
06 - Stir melted cheese sauce. Add shredded chicken and pasta, mix well to coat everything.

# Notes:

01 - Don't overcook the pasta to avoid mushiness.
02 - Can use chicken thighs instead of breasts.
03 - Angel hair or thin spaghetti work well too.