Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 21 oz cream of chicken soup
  • 10 oz canned diced tomatoes and green chilies (Rotel), undrained
  • 8 oz full-fat cream cheese, cubed and softened
  • 0.5 cup low-sodium chicken broth
  • 1 lb spaghetti noodles
  • 2 cups sharp cheddar cheese, shredded
  • 0.5 cup parmesan cheese, grated
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place the boneless, skinless chicken thighs at the bottom of a 6-quart slow cooker.
  2. Top the chicken with diced onions, minced garlic, smoked paprika, and dried oregano.
  3. Pour the cream of chicken soup, chicken broth, and the undrained can of diced tomatoes and green chilies over the chicken mixture. Do not stir.
  4. Place the cubed cream cheese evenly across the top of the ingredients.
  5. Cover and cook on Low for 5–6 hours or High for 3–4 hours until chicken is tender.
  6. While the slow cooker finishes, boil the spaghetti in a large pot of salted water until al dente, then drain.
  7. Remove the chicken from the slow cooker and shred with two forks. Return the shredded chicken to the pot.
  8. Whisk the sauce in the slow cooker until the cream cheese is fully incorporated and the sauce is smooth.
  9. Fold in the cooked spaghetti, shredded cheddar cheese, and parmesan. Stir until the cheese is melted and the pasta is evenly coated. Garnish with fresh parsley before serving.