Crock Pot Spicy Chicken Spaghetti

• 21 ounces, weight Cream Of Chicken Soup
• 16 ounces, weight Pasta, Cooked
• 1 pound Velveeta, Cubed
• 12 ounces, weight Chicken Breasts, Cooked And Shredded (See Note)
• 10 ounces, weight Ro-tel (diced Tomatoes And Green Chilies)
• 1/2 cups Water
• Salt And Pepper, to taste

1. Cook spaghetti according to package directions.
2. Spray slow cooker with nonstick cooking spray.
3. Combine all ingredients in the slow cooker and stir to mix well.
4. Cook on low for 2-3 hours.
5. Stir again just before serving.
6. Note: To cook and shred chicken, place chicken in pot and add just enough water to cover the chicken.
7. Bring to a boil and cover.
8. Reduce heat to low, making sure that it still maintains a boil and cook until done, about 25 minutes.
9. Remove chicken from pot, let cool and shred.

weight cream, weight pasta, chicken, tomatoes, water, salt

Taken from tastykitchen.com/recipes/main-courses/crock-pot-spicy-chicken-spaghetti/ (may not work)