A quick and easy recipe for Crockpot Mexican Chicken Spaghetti that’s easy, cheesy and a family favorite made in the slow cooker for freezer meal ideas.
Preparation:
To cook:
Level: Easy
Serves: 8
Ingredients
- 1 pound Velveteta, cubed
- 2 cups Chicken, Cooked And Cubed
- 1 Small onion, diced
- 1 box (Size 14 1/2 oz) Small diced tomatoes
- 1 box (Size 10 1/2 Oz) Chicken Soup
- 1 box (Size 10 1/2 Oz) Cream Of Mushroom Soup
- 1 box (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 the Velveeta, cooked chicken, diced onion, diced tomatoes, cream of chicken soup, cream of mushroom soup, mild green peppers, water , salt and pepper. Stir to combine.
Cook over low heat for 2 to 3 hours or until cheese is melted and ingredients are combined.
Add the cooked spaghetti and mix in the slow cooker. Heat and serve.
