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Submitted by: Nancy Kailihiwa from Wheatland, CA
Originally shared on the web 10/31/2019

2 to 3 boneless, skinless chicken breasts, diced
14-oz. can diced tomatoes with green chiles
16-oz. pkg. spaghetti, uncooked
1/2 c. sour cream
10-3/4 oz. can cream of chicken soup
3 c. shredded mild Cheddar Jack cheese
Optional: several drops hot pepper sauce

In a 4-quart slow cooker, combine chicken and tomatoes with juice. Cover and cook on low setting for 4 hours. Cook spaghetti according to package directions; drain and add to slow cooker. Stir in sour cream and soup. Top with cheese; stir again. Cover and cook on low setting for an additional 2 hours. Stir just before serving; add hot sauce to taste, if desired. Serves 6 to 8.