Ingredients:

  • 1 kg boneless skinless chicken thighs
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp red pepper flakes
  • 225 g full-fat cream cheese, cubed
  • 284 ml condensed cream of chicken soup
  • 284 ml diced tomatoes with green chilies, undrained
  • 250 ml chicken bone broth
  • 340 g sharp cheddar cheese, freshly shredded
  • 450 g spaghetti noodles, broken in half
  • 30 g fresh parsley, chopped
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Place the 1 kg of chicken thighs into the bottom of the slow cooker in a single layer.
  2. Sprinkle the smoked paprika, garlic powder, onion powder, red pepper flakes, salt, and black pepper directly over the meat.
  3. Pour the 284 ml of condensed soup, the 284 ml of undrained tomatoes, and the 250 ml of chicken bone broth over the chicken. Cook on LOW for 3.5 hours until the chicken is tender and easily pierced.
  4. Remove the chicken to a bowl and shred it using two forks into bite-sized pieces. Return the chicken to the pot.
  5. Stir in the 225 g of cubed cream cheese.
  6. Stir in the 450 g of broken spaghetti noodles, ensuring they are mostly submerged in the sauce.
  7. Cover and cook on HIGH for 20-30 minutes until the noodles are tender but still have a slight bite.
  8. Stir in the 340 g of freshly shredded cheddar cheese. Leave the lid on for 5 minutes until the cheese is completely melted and bubbling.
  9. Toss in the 30 g of fresh parsley and give it one final, gentle fold.
  10. Let the pot sit uncovered for 5 minutes before serving. This allows the sauce to thicken slightly as the temperature drops.