Crockpot Cheesey Chicken Spaghetti

16 oz dry spaghetti, cooked
2 lbs - Chicken Breasts
1 lb (16 oz) Velveeta Cheese
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel
1/2 cup water
1 small onion, diced
salt and pepper, to taste

Spray slow cooker with non-stick cooking spray. Combine all ingredients in slow cooker and pour over Chicken Breasts. Cook on low for 3 -4 hours.  Shred Chicken - stir and cook for an additional 1 hour.  Stir in cooked spaghetti and serve.

Adapted from: http://www.ginnyrecipes.blogspot.com/