I put this together one afternoon when it was cold and dreary here. It is a nice change from regular mac and cheese. I really liked it.
Southern Living Slow-Cooker Cookbook
1 8 oz package elbow macaroni, uncooked
1 10 oz can diced tomatoes and green chilies, undrained
1 can cream of mushroom soup, undiluted
1 c water
1 c sour cream
1 4.5 oz can chopped green chilies
2 c shredded Mexican four cheese blend cheese(Beth use part cheddar and part Monterey jack)
Stir together first 6 ingredients in a bowl. Stir in 1 1/2 c cheese. Pour mixture in to a greased 3 qt crock pot(Beth used a 9 x 13 crockpot) Top with remaining cheese.
Cover and cook on low for 4.5 hours. Makes 6 servings.