Crockpot Chicken Spaghetti

I have started looking at recipes on the Crockin Girls Website.  This is the first one I made off of their website, and if you go to the link, you can see a video of them making this.  I did lighten it up some and used whole grain pasta (as well as some brown rice pasta I had on hand... hence the different looking noodles).  This was very yummy and made a LOT.  I did accidentally grab a can of cream of mushroom instead of cream of celery.  If you want to half the recipe, I would just use one can of cream of something soup and omit the other.  The recipe makes this a freezer meal, but I made it right away.

Ingredients
1 1/2 to 2 pounds boneless skinless chicken, cubed (could leave out and make vegetarian) 

1 bell pepper, chopped                        

1 onion, chopped

2 pounds 2% Velveeta, cubed

1 1/2 cups light sour cream

1 can cream of chicken (I used reduced fat - watch for allergens, can make your own)

1 can cream of celery or cream of mushroom (I used reduced fat - watch for allergens, can make your own)                    

1 (7-ounce) can diced green chilies (optional)

1/2 cup milk (I used 1%) 

1-2 cloves garlic, minced                      

salt and pepper to taste

32oz noodles of your choice

Directions
Combine all ingredients except salt and pepper in a bowl.
EITHER: put into a gallon freezer bag and freeze for later.
OR: Dump everything into crockpot.  Cook on low 6-8 hours.
Cook noodles according to package directions and add to cheese sauce and mix well.  It will thicken as it cools.