Prepare the Chicken: Begin by placing the two boneless, skinless chicken breasts at the bottom of your CrockPot, laying them flat to cook evenly.

Mix the Creamy Base: In a medium bowl, combine cream of chicken soup, cream of mushroom soup, Rotel tomatoes, and chicken broth. Stir until smooth.

Add Vegetables and Seasonings: Pour the creamy mixture over the chicken. Add diced onion, bell pepper, minced garlic, seasoned salt, black pepper, garlic powder, onion powder, and gently stir.

Set Cooking Time: Cover and set the CrockPot to low for 6-8 hours or high for 3-4 hours until chicken is fully tender.

Shred the Chicken: Remove chicken from the CrockPot and shred it with two forks. Return shredded chicken to the pot and stir into the sauce.

Cook the Spaghetti: In a separate pot, bring water to a boil and cook spaghetti until al dente. Drain and toss with olive oil.

Combine Spaghetti and Cheese: Add cooked spaghetti to the CrockPot with 1 cup of cheddar cheese and stir until melted.

Melt the Cheese Topping: Sprinkle remaining cheese on top, cover, and cook for an additional 10-15 minutes until bubbly.

Serve the Dish: Scoop into bowls and garnish with parsley if desired. Serve hot.