Crock Pot Preparation: Start by thoroughly spraying the inside of your Crock Pot with non-stick cooking spray. This helps prevent sticking and makes cleanup easier.

Soup Base: Pour the cream of chicken and cream of mushroom soups into the Crock Pot, creating the creamy base for your dish.

Adding Seasonings and Cheese: Stir in the Rotel tomatoes, cubed cream cheese, and Italian seasoning until everything is well combined and the cream cheese is evenly distributed throughout the mixture.

Insert Chicken: Place the chicken breasts into the Crock Pot, making sure they are fully submerged in the soup mixture for even cooking.

Cooking Time: Cover the Crock Pot with the lid and set it to cook on LOW for 4 hours, letting the flavors meld together while the chicken becomes tender.

Chicken Handling: Once the cooking time is up, carefully remove the chicken breasts from the Crock Pot and place them on a cutting board.

Pasta Preparation: Meanwhile, cook the spaghetti according to the package instructions until it reaches an al dente texture.

Shredding Chicken: Use two forks to shred the cooked chicken breasts into bite-sized pieces.

Combining Ingredients: Return the shredded chicken to the Crock Pot. Drain the cooked spaghetti and add it to the Crock Pot as well. Stir until the spaghetti is thoroughly coated with the creamy sauce.

Final Addition of Cheese: Sprinkle the shredded mozzarella and cheddar cheese blend into the Crock Pot. Stir again to ensure the cheese is evenly mixed into the dish.

Final Cooking Phase: Place the lid back on the Crock Pot and cook on LOW for another 30 minutes until the cheese is melted and the dish is creamy and smooth.

Serving: Serve the Creamy Crockpot Chicken Spaghetti hot, and enjoy the rich, comforting flavors!