CrockPot Cheesy Chicken Spaghetti with Velveeta

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 can of petite diced tomatoes

1 4oz. can of green chilies

4 oz can mushroom stems & pieces, drained

½ cup water

1 small to medium onion, diced

salt & pepper to taste

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.

It really is that simple, folks!

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