2 10.5 oz. cans cream of chicken soup
2 24 oz. jars preferred tomato sauce (store-bought or homemade)
8 oz. cream cheese, cubed
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon garlic powder
2 lbs chicken breast, diced
1 cup shredded mozzarella cheese
1 lb spaghetti, uncooked
To your slow cooker, add the cream of chicken soup, tomato sauce, cream cheese, oregano, basil, and garlic powder, and mix to combine as best as possible (cream cheese may still be in cubes).
Add the chicken to the sauce mixture, and stir until the chicken cubes are fully submerged in the sauce.
Cover the slow cooker and cook on low power for 6 hours. Avoid opening the lid while cooking.
As you approach the end of cooking time, prepare your spaghetti to al dente, according to the packaging. Drain well.
After 6 hours, remove lid and add spaghetti to the slow cooker. Stir to combine pasta in with the chicken and sauce.
Cover the top of the dish with mozzarella cheese, and re-cover with the lid. Allow the cheese to melt for an extra 5-7 mins. Cooking is done when the cheese is melted and sauce is bubbling.
Carefully portion dish into individual bowls, garnish with fresh grated parmesan cheese (optional), and serve hot, immediately.
Pro-tip: If you're a cheese lover, you can add an array of other hard, nutty cheeses to the slow cooker, including parmesan or pecorino.