Spicy Crockpot Chicken Pasta & Cheese

2 (10 3/4 oz) cans cream of chicken soup
3-4 boneless skinless chicken breasts, diced
3-5 Tblsp. chopped marinated jalapeno peppers (can substitute canned green chiles)
1/4 c. cubed Velveeta cheese (adjust cheese amount to your preference)
1 c. milk (can also substitute evaporated milk)
2 Tblsp. minced garlic
1 tsp.onion powder or flakes
Salt & pepper to taste
1 (8 0z) box pasta noodles (spirals, elbows, farfalle or whatever your preference is)

Heat soup, milk and cheese in a small sauce pot until cheese is melted. Stirring often. Place all ingredients except pasta in a 4-6 qt. crockpot. Cover & cook on LOW setting for 6 hours or HIGH setting for about 3 -4 hours. Before last 10 minutes of cooking time, stir in uncooked pasta noodles. Let mixture continue to cook until pasta is tender.

**If you prefer, you can cook the pasta according to package directions and then stir into chicken mixture before serving.