Cheesy Chicken Pasta (Crockpot)

Here's what you need:

• 1 medium sweet onion, chopped
• 1 medium red bell pepper, chopped
• 1 medium yellow OR green bell pepper, chopped
• 1 - 4 oz. can green chilis
• 1/2 tsp. cumin
• salt and pepper to taste
• 1/2 tsp. garlic powder
• 1 small can of cream of chicken soup (you can also use cream of mushroom or celery)
• 1 1/2 lbs. chicken breasts or thighs
• 1 - 1 1/2 cups cheddar cheese, shredded
• 1 - 1 1/2 cups parmesan cheese, shredded
• 6 - 8 oz. pasta of your choice, cooked al dente
• chicken stock as needed (optional)

Place onion, peppers, chilis, soup, seasonings and 1/2 of the shredded cheeses into your crockpot. Mix/stir to combine well. Place your chicken on top and, using a spoon, press into the soup/veggie mixture. Cover and cook on high for 3-4 hours until the chicken is fully cooked and easily shreds with a fork.

Using 2 forks, shred the chicken as small as you like. Pour in cooked pasta and remaining cheese. Toss to coat pasta and melt the cheese. Add a few splashes of chicken stock as needed to get the consistency you like. Cook another 20-30 minutes on low and serve. Enjoy!

**NOTES: You can also use the B.T. Leigh's "Somethin' for Everything" seasoning in place of the salt, pepper, garlic powder. Using about a teaspoon.