Ingredients:

  • 2 lbs boneless, skinless chicken thighs, trimmed
  • 20 oz Rotel Diced Tomatoes and Green Chilies (2 cans, undrained)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 10.5 oz condensed cream of chicken soup (1 can)
  • 0.5 cup chicken bone broth
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 0.5 tsp black pepper
  • 8 oz Velveeta cheese, cubed
  • 4 oz cream cheese, softened
  • 1 cup sharp cheddar cheese, freshly shredded
  • 16 oz dried spaghetti noodles
  • 1 tbsp fresh parsley or green onions, chopped for garnish

Instructions:

  1. Place the 2 lbs chicken thighs in the bottom of a 6 quart slow cooker. Scatter the diced onion and minced garlic directly over the chicken.
  2. Add the 20 oz Rotel (undrained), condensed cream of chicken soup, and 0.5 cup bone broth.
  3. Season the base. Sprinkle the smoked paprika, onion powder, and black pepper over the top.
  4. Cover and cook on low for 4 hours until the chicken is tender and opaque.
  5. Remove the chicken to a plate, shred with two forks, and return it to the pot.
  6. Stir in the cubed Velveeta, softened cream cheese, and shredded cheddar.
  7. Boil the 16 oz spaghetti in a separate pot of salted water until just al dente, then drain.
  8. Add the hot pasta to the slow cooker and toss until the sauce is velvety and clings to the noodles.
  9. Sprinkle with parsley or green onions and serve immediately while the cheese is bubbling.