From Crockery Cookery, by Mable Hoffman
1 cup chicken broth
½ cup white wine
1 medium onion, finely chopped
½ teaspoon salt
¼ teaspoon dried thyme
¼ teaspoon freshly ground black pepper
2 Tablespoons minced fresh parsley
6 mushrooms, sliced (up to 8)
3 Tablespoons cornstarch
¼ cup water
½ cup half-and-half
8 ounces spaghetti, broken in half, cooked and drained
½ cup grated Parmesan cheese
Combine chicken, broth, wine, onion, spices/herbs in slow cooker, cover and cook low 4 to 5 hours.
Turn to high and add mushrooms. Combine cornstarch in water and add to pot, stirring well. Cook on high 20 minutes.
Stir in pasta, cream and ½ the cheese. Cook 5 to 10 min (to heat it all up).
Serve with remaining cheese.
Makes 4 servings.