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In the bowl of a large slow cooker combine chicken, onion, bell peppers, mushrooms, garlic, diced tomatoes, green chiles, cream cheese, onion powder, garlic powder, paprika and a pinch of cayenne with a pinch of salt and pepper and 1 cup of the chicken broth. Cook on low heat for 6-7 hours until the chicken is tender and easy to shred.
Shred the chicken and mix into the sauce. Then stir in 2 more cups of chicken broth and 1 cup of shredded cheese. Nestle the spaghetti noodles into the mixture, making sure they are covered by the sauce (if they aren't you can add a little more chicken broth). Cook on high for 30-40 minutes until the noodles are tender but still al-dente.
Stir in the sour cream and then sprinkle the remaining shredded cheese evenly over the top. Cover and cook on high for another 10-15 minutes until the cheese has melted. Turn off the heat and let it set for about 10-15 minutes before serving. Top with fresh parsley and an extra dollop of sour cream if desired. Enjoy!