Description
A quick and simple Crockpot Mexican Chicken Spaghetti recipe that is easy, cheesy, and a family favorite made in the slow cooker for freezer meal ideas.
Ingredients
- 1 pound Velveeta, Cubed
- 2 cups Chicken, Cooked And Cubed
- 1 Small Onion, Diced
- 1 can (14 1/2 Oz. Size) Petite Diced Tomatoes
- 1 can (10 1/2 Oz. Size) Cream Of Chicken Soup
- 1 can (10 1/2 Oz. Size) Cream Of Mushroon Soup
- 1 can (4 Oz. Size) Mild Green Chilies
- ½ cups Water
- Salt And Pepper, to taste
- 1 pound Spaghetti, Cooked And Drained
Preparation
In the bowl of a slow cooker, combine Velveeta, cooked chicken, diced onion, petite diced tomatoes, cream of chicken soup, cream of mushroom soup, mild green chilies, water, salt, and pepper. Stir to combine.
Cook on low for 2–3 hours, or until cheese is melted and ingredients are combined.
Add cooked spaghetti and stir together in crockpot. Heat and serve.
