Preparation Steps

• Place the chicken breasts in the bottom of your slow cooker.
• Pour the chicken broth and evaporated milk over the chicken.
• In a separate bowl, mix together the cream of chicken soup, cream of mushroom soup, garlic powder, onion powder, salt, and pepper.
• Spread this soup mixture evenly over the chicken.
• Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until the chicken is cooked through and tender.
• Remove the chicken from the slow cooker and shred it with two forks.
• Cook the spaghetti according to package directions.
• Return the shredded chicken to the slow cooker with the sauce. Stir in the cooked spaghetti and half of the cheddar cheese.
• Stir until the cheese is melted and the spaghetti is well coated.
• Serve hot, topped with the remaining cheddar cheese.