This is a crockpot version of Chicken Spaghetti that I thought you might enjoy.

I did not have the light velvetta, so I used regular and I do not like mushrooms so I left them out, and I used green onions, and changed the water to 3/4 cup of chicken broth for more flavor. I have another recipe that uses tomato juice and also saute’s white onion, and celery in a small amount of margarine till onions are clear, and then adds a jar of pimientos but I just stuck to this recipe, and loved it. However I did made change the white onions to scallions or green onions chopped, and used chicken broth instead of water and used the regular velvetta cheese. I used the crockpot bag liners and cut the cheese into chunks and added the Rotel tomatoes, cheese, onions, soups first to the crockpot. Then I boiled my chicken and changed the amount in the recipe to 16 oz., let it cool and chopped it into bite size pieces. I then cooked the spaghetti in the same pot of the chicken broth and drained after done. Added the spaghetti and the chicken to the crockpot, then added the 3/4 cup of canned chicken broth (I could have used the one spaghetti was cooked in I guess.) lol. I added salt and pepper and cooked as directed. This freezes well also, and makes twelve one cup servings it says. I cooked it for 2 1/2 hours but it was probably done in 2 hrs. and I just kept it on warm setting till dinner. Hope you like it.

Crockpot Cheesy Chicken Spaghetti

Crockpot Cheesy Chicken Spaghetti
Serves 12 ( one cup each)

16 oz. dry spaghetti, cooked
1 lb. Velveeta Light (2%)Cheese
12.5 oz can chicken breast, drained & flaked
1 can 98% FF cream of mushroom soup
1 can 98% FF cream of chicken soup
10 oz. can diced tomatoes & green chilies (Rotel)
4 oz can mushroom stems & pieces, drained
1/2 cup water
1 small onion, diced
1 med. green pepper, diced
salt & pepper to taste
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.