Taken from 365 Days of Slow Cooking--Copyright 2012 Covenant Communications, INC.
by Karen Bellessa Petersen
2 lbs. boneless skinless chicken breasts, cut into cubes
1/2 t. garlic powder
1/2 t. onion powder
1/8 t. pepper
1 can cream of chicken soup
1 can cream of celery soup
4 oz. velveeta cheese, cubed
16 oz. spinach fettuccine
Place chicekne in a slow cooker; sprinkle with powders and pepper. Top with soups.
Cover and cook on LOW for 3-4 hours
Stir in cheese.
Cover and cook until cheese is melted.
Meanwhile, cook fettuccine according to package directions; drain serve with chicken and sauce.
