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.
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