• 1 1/2-2 Pounds Chicken Breast
• 1/2 Tsp Salt
• 1/2 Tsp Paprika
• 1/4 Tsp Black Pepper
• 1/2 Tsp Garlic Powder
• 2 10.5oz cans Cream of Chicken Soup
• 1 10oz Can Diced Tomato w/ Chilies
• 2 Cups Shredded Sharp Cheddar Cheese
• 1/2 Cup Sour Cream
• 1 Pound Spaghetti
• Salt, Olive Oil
• 8 oz Crumbled Bacon, Cooked Crispy

Method-

Place the chicken in a slow cooker and add the seasonings evenly over top. Pour in the soup and tomatoes. Cover and cook on high for 4 hours or low for 6. Remove the chicken from the sauce, turn to warm and cut the chicken into chunks. Return the chicken to the sauce and mix together with the sour cream and cheese until combined. Bring a large pot to a rolling boil with salt and olive oil. Cook the spaghetti al dente, drain well and add to the chicken mixture. Top with bacon

Serve and enjoy!