Crockpot Cheesy Chicken Spaghetti

Crockpot Cheesy Chicken Spaghetti

Spaghetti is my all-time favorite food.  So, anytime I can try something different with it -- I'm all for it.

I stumbled across this Weight Watchers recipe for crockpot chicken spaghetti, but decided to "fatten" it up a bit.  The flavors in this dish are nothing less than amazing -- the heartiness of the chicken (I used freshly cooked cubed chicken breast), the creaminess of the cheese, and the spice from the Rotel tomatoes with green chilies come together for a very delicious entree.  Definitely making this again soon.

Recipe

• 1 lb Kraft Velveeta Pasteurized Processed Cheese Product
• 12 1/2 oz canned chicken, drained & flaked
• 10 3/4 oz can cream of chicken soup, undiluted
• 10 3/4 oz can cream of mushroom soup, undiluted
• 10 oz can tomatoes with green chilies, Rotel
• 4 oz can mushrooms, stems and pieces, drained
• 1/2 c water
• 1 small onion, diced
• 1 med green bell pepper, diced
• 1/2 tsp table salt
• 1/2 tsp black pepper
• 14 1/2 oz cooked spaghetti
  
  
  Spray slow cooker with non-stick cooking spray.  Combine all ingredients in slow cooker and stir to mix well.  Cook on LOW for 2-3 hours. Stir again just before serving.
  

From: http://livingachangedlife.blogspot.com/2011/03/recipe-review-crockpot-cheesy-chicken.html

I cut up the Velveeta into cubes so it would melt better.

Mix all the ingredients together.  Cook on low for 2-3 hours, stir, then enjoy!