Let’s get cooking! Here’s how you can make this dish:

1. Place the chicken breasts in the crockpot. Season them with salt, pepper, garlic powder, onion powder, and paprika.
2. Add the diced onion, green bell pepper, cream of chicken soup, cream of mushroom soup, and diced tomatoes with green chilies. Stir everything together to mix well.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and easily shredded.
4. Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
5. Cook the spaghetti according to the package instructions until al dente. Drain the spaghetti and add it to the crockpot.
6. Add 2 cups of shredded cheddar cheese to the crockpot and stir until everything is well combined and the cheese is melted.
7. Sprinkle the remaining cup of cheddar cheese on top and cover. Let it cook on low for another 15 minutes until the cheese is melted and bubbly.
8. Serve warm, garnished with fresh parsley if desired, and watch as your family digs in with smiles all around.

One personal tip: if you have a bit more time, sautéing the onions and peppers before adding them to the crockpot can add an extra depth of flavor that’s worth the few extra minutes.