- 2 pounds boneless, skinless chicken breasts
- 2 cups chicken broth
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10 oz) diced tomatoes with green chilies
- 1 small onion, finely chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 8 ounces spaghetti, broken into pieces
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Place the chicken breasts in the bottom of your crockpot. Pour in the chicken broth, ensuring the chicken is well-covered.
- Add the cream of mushroom soup, cream of chicken soup, diced tomatoes with green chilies, onion, bell pepper, and garlic. Stir to combine.
- Sprinkle in the ground cumin, chili powder, salt, and pepper. Mix well to incorporate the spices evenly.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
- About 30 minutes before serving, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot.
- Add the broken spaghetti pieces, stirring them into the mixture. Ensure they are submerged in the liquid.
- Continue cooking on high for an additional 30 minutes, or until the spaghetti is al dente.
- Stir in the shredded cheddar cheese, allowing it to melt into the spaghetti. Adjust seasoning if needed.
- Garnish with fresh cilantro before serving, if desired.
- Author: Jenny
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International