Thoroughly spray the interior of the Crockpot with non-stick cooking spray to prevent sticking.
Make the Soup Base:
Pour both the cream of chicken and cream of mushroom soups into the Crockpot.
Add the Rotel tomatoes, cubed cream cheese, and Italian seasoning to the soup mixture. Stir until all components are evenly distributed.
Add the Chicken:
Place the chicken breasts into the Crockpot, ensuring they are submerged in the soup mixture for even cooking.
Cook:
Secure the lid on the Crockpot and cook on LOW for four hours.
Prepare the Pasta:
While the chicken is cooking, prepare the spaghetti according to the package instructions until it reaches al dente texture.
Shred the Chicken:
After the cooking time has elapsed, remove the chicken breasts from the Crockpot and transfer them to a cutting board.
Using two forks, shred the cooked chicken into bite-sized pieces.
Combine Ingredients:
Return the shredded chicken to the Crockpot.
Drain the cooked spaghetti and add it to the Crockpot as well. Stir to ensure the spaghetti is well coated with the sauce.
Add Cheese:
Add the shredded mozzarella and cheddar cheese blend to the Crockpot. Stir to distribute the cheese evenly.
Final Cook:
Replace the lid on the Crockpot and cook on LOW for an additional 30 minutes.
Serve:
Once the cheese is melted and the ingredients are well incorporated, the Creamy Crockpot Chicken Spaghetti is ready to be served. Enjoy while hot.
Indulge in this comforting and creamy delight that is sure to warm both your plate and your heart! 🍝💛
