Make a creamy chicken and wine sauce in your slow cooker, then add cooked spaghetti and Parmesan cheese for a nice dinner that mostly makes itself while you do other things.
Preparation Time
15 mins
Cooking Time
4 hr
Total Time
4 hr 15 mins
Calories
479 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
Mix the cooked spaghetti, half-and-half, and half the Parmesan cheese into the slow cooker. Sprinkle with remaining Parmesan cheese, and serve.
Ingredients
½ teaspoon salt
¼ cup water
3 tablespoons cornstarch
½ cup grated Parmesan cheese
¼ teaspoon ground black pepper
½ cup half-and-half cream
1 cup chicken broth
1 onion, finely chopped
¼ teaspoon dried thyme
½ cup dry white wine
1 (8 ounce) package uncooked spaghetti
4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
