Easy Slow Cooker Chicken Tetrazzini

Place the chicken strips chicken broth white wine onion salt thyme black pepper and parsley into a slow cooker and set the cooker on Low. Cover and cook for about 5 hours then raise setting to High. Stir in the mushrooms; mix the cornstarch and water together in a small bowl and stir the mixture into the slow cooker. Recover and cook until sauce is thickened about 20 more minutes.

Meanwhile fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling stir in the spaghetti and return to a boil. Cook the pasta uncovered stirring occasionally until the pasta has cooked through but is still firm to the bite about 12 minutes. Drain well in a colander set in the sink.

Mix the cooked spaghetti half-and-half and half the Parmesan cheese into the slow cooker. Sprinkle with remaining Parmesan cheese and serve.