How to Make It
1. Layer and Cook the Chicken Place the raw chicken breasts at the bottom of the slow cooker. Top with the diced onion, green pepper, garlic powder, onion powder, oregano, salt, and black pepper. Pour the cream of chicken soup, cream of mushroom soup, and chicken broth over the top. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hoursuntil the chicken is tender.
2. Shred the Protein Remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot and stir it into the warm sauce base.
3. Cook and Add Spaghetti While the chicken is being shredded, cook the broken spaghetti in a pot of salted boiling water for about 2 minutes less than the package directions (al dente). Drain well, then fold the cooked spaghetti, Velveeta, and half of the cheddar cheese into the slow cooker.
4. Melt and Serve Stir everything to combine thoroughly. Top the pasta mixture with the remaining cheddar cheese. Cover and cook on LOW for an additional 20 to 30 minutes until the spaghetti has absorbed the flavors and the cheese on top is completely melted and bubbling.
Practical Prep Tips
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Prevent Soft Noodle Texture: Cooking the spaghetti al dente before adding it to the slow cooker ensures the noodles hold their structure without turning overly soft during the final melt.
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Make It Spicy: Add a 10-oz can of drained diced tomatoes with green chilies (such as Ro-Tel) alongside the soups for a mild Southwestern twist on the classic recipe
