1 lb chicken breasts
1/2 tsp each of salt and pepper
1 tsp each of onion powder, parsley, and paprika
2 (10 oz) cans of cream of chicken soup
1 (10 oz) can of Mild Rotel (not drained)
1 tbsp of minced garlic
2 cups of shredded Colby Jack cheese
1/4 cup of sour cream
1 lb of spaghetti
Dried Parsley
Spray a large crockpot with cooking spray. Add chicken breasts, seasonings, minced garlic, cream of chicken soup, and Rotel (not drained) to a slow cooker and stir.
Cook on low for about 4-6 hours. Once chicken is cooked shred the chicken or cut it up into cubes and add it back to the crockpot. Stir in sour cream and shredded cheese.
Cook 1 lb of spaghetti according to the directions on the package, drain, and add to the slow cooker. Mix everything together well and serve. Top with dried parsley.
