Load the slow cooker: Place the chicken breasts in the bottom of the crockpot. Pour the diced tomatoes with green chilies, cream of chicken soup, and chicken broth over the top.

Add seasoning: Sprinkle garlic powder, onion powder, and black pepper over the mixture. Stir gently around the chicken to combine the liquids without lifting the breasts out.

Cook on low: Cover and cook on low for 6 hours, until the chicken shreds easily with two forks and the juices run clear.

Shred the chicken: Remove the chicken breasts to a cutting board and shred them into bite-sized pieces using two forks.

Return chicken to sauce: Add the shredded chicken back into the crockpot and stir it into the warm sauce so every piece gets coated.

Melt in cream cheese: Add the cubed cream cheese to the hot sauce and whisk until fully melted and smooth, about 5 minutes.

Boil the spaghetti: While the sauce finishes, cook the spaghetti in a pot of salted boiling water until just al dente, about 8-9 minutes, then drain.

Combine pasta and sauce: Add the drained spaghetti to the crockpot along with 1 cup of the shredded cheddar. Stir until the pasta is evenly coated in the creamy sauce.

Melt the topping: Sprinkle the remaining cheddar cheese over the top, cover, and let it sit on warm for 5-10 minutes until melted.

Serve: Taste and adjust salt if needed, then garnish with chopped parsley before spooning into bowls.