Instructions:
1. Add diced potatoes to the bottom of the Crockpot.
2. Place chicken breasts on one side and steak cubes on the other side.
3. In a bowl, mix cream of mushroom soup, diced tomatoes, chicken broth, heavy cream, garlic, paprika, black pepper, and salt. Pour evenly over everything.
4. Drizzle melted butter on top.
5. Cover and cook on LOW for 6 hours or HIGH for 3–4 hours until meats are tender and potatoes are soft.
6. Shred the chicken directly in the Crockpot and stir everything together.
7. Add cream cheese and mix until smooth and creamy.
8. Stir in uncooked broken spaghetti, making sure it’s mostly covered in sauce (add a splash of broth if needed).
9. Cover and cook on HIGH for 20–30 minutes until spaghetti is tender.
10. Top with cheddar cheese and bacon, cover again for 10–15 minutes until melted and gooey.
11. Garnish with parsley and serve hot 
Prep Time: 15 minutes
Cook Time: 4–6 hours
Total Time: About 6 hours
Pro Tip:
For extra flavor, sear the steak cubes in a hot pan for 2–3 minutes before adding to the Crockpot. It gives that deep, rich taste that makes this dish next-level 
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