Crockpot Chickenetti

This recipe comes from Sister Mayes in the Rochester 3rd Branch cookbook. We tried it out and it was a hit with the boys so I thought I'd go ahead and post it for anyone not blessed with one of Tiffany’s-young-women’s-project-cookbooks. I wondered if the spaghetti noodles would get too overcooked in the crock pot for three hours but they were fine. If you like your pasta more al dente you could always just stir in the noodles at the end.

1 cup chicken broth
16 oz. package spaghetti, cooked
4-6 cups cubed and cooked chicken, or turkey breast
1-10.75 oz. can cream of mushroom or celery soup (I used the celery)
1 cup water
1/4 cup green peppers, chopped (I omitted this)
1/2 cup celery, diced
1/2 teaspoon pepper
1 medium onion chopped fine
1/2 pound white or yellow American cheese (I just used Colby—that’s what I had and it was great. Sister Mayes has a note that she uses Velveeta)

Put chicken broth, spaghetti and meat into a large slow cooker. In a  large bowl, combine soup and water until smooth. Stir in remaining ingredients and pour all into slow cooker.Cover and cook on low for 2-3 hours (I did mine for 3 hours and the celery was still just a bit crunchy).
Options:

• #1--for a creamier dish  add one can of cream of chicken soup as well (I used this option).
• #2—Add a 4.5 oz. can chopped green chilies for more zest.

I served this with a green salad and homemade rolls. Easy and tasty.