Step 1

Lightly spray the interior of a slow cooker with non-stick cooking spray to prevent sticking and simplify the cleaning process.

Step 2

Into the slow cooker, add the cream of chicken soup, cream of mushroom soup, Rotel tomatoes (including the juices), cream cheese cubes, and Italian seasoning. Stir thoroughly to ensure the ingredients are well combined.

Step 3

Place the boneless, skinless chicken breasts directly into the sauce mixture, ensuring they are fully submerged for even cooking.

Step 4

Secure the lid and cook on the LOW setting for approximately 4 hours or until the chicken is fully cooked and tender.

Step 5

While the chicken is cooking, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until it reaches an al dente texture. Drain and set aside.

Step 6

Once the chicken has fully cooked, remove it from the slow cooker and transfer it to a cutting board. Using two forks, shred the chicken into bite-sized pieces.

Step 7

Return the shredded chicken to the slow cooker. Add the cooked spaghetti and gently stir to ensure the pasta is evenly coated with the creamy sauce.

Step 8

Sprinkle the mozzarella and cheddar cheese blend over the pasta mixture. Stir gently to evenly distribute the cheese throughout the dish.

Step 9

Cover the slow cooker once more and continue cooking on LOW for an additional 30 minutes to allow the cheese to fully melt and the flavors to meld.

Step 10

Once the cheese has melted and the sauce has thickened, serve the dish warm, garnished with additional cheese or herbs if desired.