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1/2 c. diced yellow onion
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 small can mild diced green chiles
1/2 tsp. cumin
1/2 tsp. garlic powder
salt and pepper to taste
2 chicken breasts
1 can cream of mushroom soup
3/4 lb. cooked spaghetti
3 c. grated Cheddar cheese
few splashes of chicken stock (optional)

Place onion, bell peppers, green chiles, cumin, garlic powder, salt,
pepper, chicken, mushroom soup and 1 cup grated cheese together in a
crock-pot. Stir to mix ingredients. Cook on high for 3 to 4 hours.
Remove chicken breasts; shred and return to crock-pot. Pour in
cooked spaghetti and remaining cheese. Toss to coat pasta in sauce
and melt cheese, adding a few splashes of chicken stock. Cook
another 20 to 30 minutes on low and serve.

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