Slow Cooker Rotel Chicken Spaghetti

Season the chicken: Lightly spray the slow cooker with cooking spray. Add the chicken breasts and sprinkle evenly with garlic powder, onion powder, salt, and black pepper.

Add the soup: Spread the Rotel and cream of mushroom soup over the top. Do not stir.

Cook: Cover and cook on LOW for 3–4 hours or HIGH for 2–3 hours, until the chicken is fully cooked 165°F (74°C) and tender.

Shred or cube the chicken: Remove the chicken and shred or cube it, then set aside.

Melt the cheese: Add the cubed Velveeta and shredded cheddar cheese to the slow cooker. Cover and cook on HIGH for 10–15 minutes, then stir until smooth and creamy.

Meanwhile, cook the pasta: Boil the spaghetti according to package directions in salted water until al dente, then drain, reserving a little pasta water to loosen the sauce.

Combine: Stir in the cooked chicken breast and cooked spaghetti noodles a little bit at a time (it is a lot to stir in all at once). Add the reserved water one splash at a time to loosen the sauce, if needed. Serve warm.