Crockpot Cheesy Chicken Spaghetti

Crockpot cheesy spaghetti

“We have to forego some good things in order to choose others that are better or best because they develop faith in the Lord Jesus Christ and strengthen our families.” –Dallin H. Oaks


  • 16 oz. dry spaghetti, cooked
  • 1 lb. Velveeta Light (2%)Cheese  (I found that half a pound is plenty)
  • 12.5 oz canned chicken breast, drained & flaked
  • 1 can 98% fat free cream of mushroom soup
  • 1 can 98% fat free cream of chicken soup
  • 10 oz. can diced tomatoes & green chilies
  • 4 oz can mushroom stems & pieces, drained
  • 1/4 to 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 1 to 2 hours, until done.  Stir again just before serving.


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