MEXICAN CHICKEN SPAGHETTI

 4 (1 to 1 1/2 lbs) chicken breasts

1 medium onion, sliced

 1 can cream of chicken soup, do not dilute - just rinse can out with small amount of water

1 can Mexican-style diced tomatoes with green chiles, do not drain

1 pkg (8-oz) Velveeta-style cheese, cubed

Cooked spaghetti for 4, for serving

Place chicken, onion, soup and tomatoes in a crock-pot/slow cooker. Place lid on cooker and cook on low 6 to 8 hours or on high 4 hours.

Break up the chicken into bite-sized pieces. Add the cheese and cook on high until cheese is melted.

Serve over the cooked spaghetti.

Yield: 4 servings