http://cookingwithkim-kim.blogspot.com/2008/07/crockpot-cheesy-chicken-spaghetti.html

16 oz. dry spaghetti, cooked 1 lb. Velveeta Light (2%)Cheese 2 cups cooked, chopped chicken (I use white meat only) 1 can 98% FF cream of mushroom soup 1 can 98% FF cream of chicken soup 1 can of petite diced tomotoes 1 4oz. can of mild green chilies 4 oz can mushroom stems & pieces, drained 1/2 cup water 1 small onion, diced--or less, to taste salt & pepper to taste

Spray slow cooker with non-stick cooking spray. Combine all ingredients in slowcooker and stir to mix well. Cook on LOW for 2-3 hours. Stir before serving.