Crock-Pot Chicken Spaghetti with Velveeta

🧂 Ingredients

• 3 pound package boneless

  skinless chicken breasts
• 1 can 98% Fat Free cream of mushroom soup
• 1 can 98% Fat Free cream of chicken soup
• 16 oz. dry spaghetti

  broken into pieces
• 1 lb. Velveeta Cheese

  diced
• 1 15 oz can of diced RoTel Tomatoes
• 4 oz can mushroom stems & pieces

  drained
• ½ cup water
• 1 small to medium onion

  diced
• salt & pepper to taste

Instructions

• 1 Spray the slow cooker with vegetable spray. Place chicken breasts into bottom of
  the slow cooker, in an even layer. Empty contents of both cans of soup on top of
  chicken. Close lid and cook on low for 5 hours.
• 2 Remove lid and use 2 forks to shred chicken. Add remaining ingredients. Give it
  all a stir and close the lid. Continue to cook for 2-3 hours until pasta is
  tender, and Velveeta is melted. Give it a stir, serve, and enjoy.

Nutrition Info