In the bottom of a quart crockpot whisk together cream of soup, cheddar cheese soup, chicken broth, canned tomatoes with green chilis, minced onion, ground cumin, garlic powder, black pepper, and salt.
Place chicken into the mixture and submerge to cover. Place lid on crockpot and cook 3-4 hours on high or for 4-5 hours on low until chicken is cooked through and fork tender.
Before chicken is done, start preparing spaghetti per instructions on back of package for al dente noodles. (Add 1 TBS salt to boiling water first to flavor the spaghetti.) Drain and rinse pasta to stop the cooking process.
Pull cooked chicken out of crockpot and place onto a cutting board. Shred or chop fine the chicken. Add chicken back to crockpot. Add in 1 cup of shredded cheddar cheese and mix thoroughly. Add in the cooked spaghetti and stir to combine carefully.
Top with extra shredded or sliced cheddar cheese on top. Place lid back on and let it sit til cheese melts. Top with parsley to garnish.
