Spray the inside of the slow cooker with cooking spray to prevent sticking.

Season the chicken breasts with salt, pepper, garlic powder, onion powder, and paprika, then place them in the prepared slow cooker.

In a mixing bowl, whisk together the chicken broth, cream of chicken soup, cream of mushroom soup, and canned tomatoes with their juices, then pour the mixture over the chicken in the slow cooker.

Top the chicken and sauce with the diced cream cheese, spreading it evenly.

Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.

Remove the chicken from the slow cooker, shred it using two forks.

While the chicken is out of the slow cooker, whisk the softened cream cheese into the sauce in the slow cooker until smooth and fully incorporated.

Stir in the cheddar cheese, and mozzarella cheese, mixing until the cheese is melted and evenly combined then return the chicken to the pan.

While the cheeses are melting, cook the noodles according to package directions. Drain completely then add to the slow cooker and toss to combine.

Garnish with fresh parsley if desired, then serve.