Put onion and chicken in the Crock Pot. Pour over the cream of mushroom soup, salsa, and chicken broth. Cook on low for 5-6 hours or high for 2-3 hours.
About 30 minutes before you are ready to eat, boil the pasta to al dente (it will finish cooking in the Crock Pot).
Once the chicken is cooked, shred it and return to the Crock Pot. Cube the Velveeta and add to the Crock Pot as well. Cover and cook on low for additional 15 minutes.
Add in the cooked pasta and let it continue cooking on warm for 15 minutes before serving. Enjoy!
Recipe Notes
I used Campanelle pasta because I love the shape of it, but you could use shells, Rotini, or Farfalle too.