Slow Cooker Amish Cheesy Chicken Spaghetti

Servings: 6

INGREDIENTS:

1 pound boneless, skinless chicken breasts
8 ounces spaghetti, broken into thirds
1 can (10.5 ounces) cream of chicken soup
1 can (10.5 ounces) cream of mushroom soup
1 cup chicken broth
2 cups shredded cheddar cheese
1 small onion, diced
1 green bell pepper, diced
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste

DIRECTIONS:

Place the chicken breasts in the bottom of the slow cooker.
In a large bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, onion powder, salt, and pepper. Mix well.
Pour the soup mixture over the chicken breasts in the slow cooker.
Add the diced onion and green bell pepper on top.
Cover and cook on low for 6-7 hours or until the chicken is tender and cooked through.
Remove the chicken from the slow cooker and shred it using two forks.
Return the shredded chicken to the slow cooker.
Add the broken spaghetti to the slow cooker, stirring to ensure it’s submerged in the sauce.
Cover and cook on high for an additional 30-40 minutes, or until the spaghetti is cooked to your liking.
Stir in the shredded cheddar cheese until melted and well combined.
Serve hot, garnished with additional cheese or fresh parsley if desired.