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Place chicken breasts in bottom of slow cooker.
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In bowl, combine both soups, broth, and seasonings. Mix well.
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Pour soup mixture over chicken.
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Add diced onion and bell pepper.
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Cover and cook on LOW 6-7 hours until chicken is tender.
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Remove and shred chicken with two forks.
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Return chicken to cooker.
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Add broken spaghetti, stirring to submerge.
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Cook on HIGH 30-40 minutes until pasta is tender.
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Stir in cheese until melted. Add milk if needed for desired consistency.
- Make Ahead: Prep vegetables and combine soups ahead
- Storage: Keeps 3-4 days refrigerated
- Reheating: Add splash of milk when warming
- Variations: Try different cheese combinations
- Pasta Tip: Don’t add too early to prevent mushiness
- Time Saver: Use pre-cooked chicken.
