Crockpot Cheesy Chicken Spaghetti

This recipe is so delicious and super easy! It would be really good for a busy day when you want to have a homemade supper. This was the first time I used a crockpot but I think I am addicted to it now so I will be trying more of these type recipes ASAP. I am not usually a fan of Velveeta cheese but this was really good and not overly cheesy.

Ingredients:

• 1 pound Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product
• 12 1/2 oz canned chicken, drained & flaked (I only used 1 but I think I will use 2 next time so you can taste the chicken more.)
• 10 3/4 oz Campbell's 98% Fat-Free Cream Of Chicken Soup, undiluted
• 10 3/4 oz Campbell's 98% Fat-Free Cream Of Mushroom Soup, undiluted
• 10 oz canned tomatoes with green chilies, Rotel
• 4 oz canned mushrooms, stems and pieces, drained (I just used a can of sliced mushrooms and then diced them into small pieces.)
• 1/2 cup water
• 1 small onion, diced 1 medium green pepper, diced 
• 1/2 tsp table salt 
• 1/2 tsp black pepper 
• 14 1/2 oz cooked whole-wheat spaghetti 

Instructions:

1. Spray slow cooker with non-stick cooking spray.
2. Combine all ingredients in slow cooker and stir to mix well.
3. Cook on LOW for 2-3 hours. Stir again just before serving. (I did not have 3 hours to cook this so I cooked if on HIGH for 1.5 hours and stirred it occasionally.)