1 Rotisserie Chicken (Lemon-Pepper)
1 16oz block of Velveeta
1 stick of Philadelphia cream cheese
1/2 stick of butter
2 cans cream of chicken and mushroom soup
1 can mild Rotel
4 oz chicken stock
16 oz Pasta
Go by your big-box chain store and snag a rotisserie from the deli. When you get home, fire up your crock-pot on ‘High’, strip every bit of meat off the chicken, and toss into the pot. If you don’t fancy the Lemon-Pepper version, grab any other option except for BBQ.
Cut the block of Velveeta into easy-to-melt chunks, along with the cream cheese, and they go in there, too.
Go ahead and just pitch the butter in there, no need to chunk it up, followed by both cans of soup and the Rotel. Don’t drain the Rotel.
In goes the chicken stock, followed by a good shake of Champagne’s, and about that much Mediterranean spice.
Cover, and let it go for an hour, stirring occasionally, until it’s all nice and creamy.
Cook your choice of pasta according to directions, drain, and stir it into the goodness in the crock-pot.
Voila! Slow Cooker Chicken Spaghetti.