Layer the Chicken: Place chicken breasts in the bottom of a greased slow cooker.
Mix the Sauce: In a bowl, combine cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, onion powder, salt, and pepper. Stir until smooth.
Add Veggies & Cook: Pour the sauce over the chicken. Add diced onion and bell pepper. Cover and cook on LOW for 6–7 hours until chicken is tender.
Shred & Return: Remove chicken and shred with two forks. Return shredded chicken to the slow cooker.
Add Pasta: Stir in broken spaghetti, ensuring it’s submerged in the sauce. Cook on HIGH for 30–40 minutes until pasta is tender.
Finish with Cheese: Stir in shredded cheddar until melted. Add milk if needed to adjust sauce consistency.
Garnish & Serve: Top with extra cheese, parsley, black pepper, or red pepper flakes as desired.
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