Ingredients
10½ oz cream of mushroom soup, (2 cans)
10 oz tomatoes, (1 can), Rotel
4 oz cream cheese, cubed
16 oz velveeta cheese, (1 package), cubed
1 tsp garlic powder
1 tsp onion powder
2 lb boneless, skinless chicken breasts
16 oz spaghetti, (1 package)
1 cup sharp cheddar cheese, shredded
Preparation
Spray the crock of a 6-quart slow cooker with nonstick cooking spray. Add the undiluted soup, undrained tomates, cream cheese, Velveeta, garlic powder, and onion powder and mix well.
Add the chicken breasts and cover with the lid. Cook on Low for about 4 hours or until the chicken is just cooked through. *
Once the chicken is cooked through, remove it from the slow cooker using tongs and allow it to cool slightly. Stir the sauce remaining in the slow cooker well.
Once the chicken is cooled enough to handle, shred it and and return it to the slow cooker and mix with the sauce. Cover.
Cook the pasta according to the package instructions. Drain well and add the pasta to the slow cooker. Mix well. Sprinkle the cheddar cheese over the top and replace the lid.
Allow the cheese to melt then serve.
