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Crock Pot Preparation: Begin by thoroughly spraying the interior of the Crock Pot with a non-stick cooking spray to prevent sticking.
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Soup Base: Into the Crock Pot, pour both the cream of chicken and cream of mushroom soups.
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Adding Seasonings and Cheese: Introduce the Rotel tomatoes, cubed cream cheese, and Italian seasoning to the soup mixture. Stir the mixture until all components are evenly distributed.
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Insert Chicken: Place the chicken breasts into the Crock Pot, ensuring they are submerged in the soup mixture for even cooking.
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Cooking Time: Secure the lid on the Crock Pot and adjust the setting to cook on LOW for four hours.
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Chicken Handling: After the cooking time has elapsed, remove the chicken breasts from the Crock Pot and transfer them to a cutting board.
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Pasta Preparation: Concurrently, prepare the spaghetti according to the package instructions until it reaches al dente texture.
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Shredding Chicken: Using two forks, shred the cooked chicken breasts into bite-sized pieces.
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Combining Ingredients: Return the shredded chicken to the Crock Pot. Drain the cooked spaghetti and add it to the Crock Pot as well. Stir the mixture to ensure the spaghetti is well coated with the sauce.
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Final Addition of Cheese: Add the shredded mozzarella and cheddar cheese blend to the Crock Pot. Stir the mixture again to distribute the cheese evenly.
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Final Cooking Phase: Replace the lid on the Crock Pot and continue cooking on LOW for an additional 30 minutes.
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Serving: Once the cheese is melted and the ingredients are well incorporated, the Creamy Crockpot Chicken Spaghetti is ready to be served. Enjoy while hot.
