Mexican Chicken

2 to 4 chicken breasts
1 medium onion, sliced
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10 ounces) Mexican-style diced tomatoes with green chiles, undrained
1 package (8 ounces) pasteurized process cheese spread, cubed

1. Place chicken, onion, soup, and tomatoes with chiles in slow cooker. Cover; cook on LOW 6 to 8 hours or on HIGH 4 hours.

2. Break up chicken into pieces. Add cheese spread, cook on HIGH until melted.

Serve over hot cooked spaghetti. YUM!!!

*From Crock-Pot cookbook