"SLOW-COOKER CHICKEN TETRAZZINI"

4 boneless skinless chicken breast halves, cut into 2 x 1/2-inch strips
1 cup chicken broth
1/2 cup dry white wine
1 onion, finely chopped
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
2 tablespoons minced parsley
6 to 8 mushrooms, sliced
3 tablespoons cornstarch
1/4 cup water
1/2 cup half-and-half
8 oz. spaghetti, broken into 2-inch pieces, cooked and drained
1/2 cup grated Parmesan cheese

In a slow cooker, combine chicken, broth, wine, onion, salt, thyme, pepper and parsley.  Cover and cook on LOW 4 to 5 hours.  Turn control to HIGH.  Add mushrooms.  In a small bowl, dissolve cornstarch in water; stir into slow cooker.  Cover and cook on HIGH 20 minutes.  Stir in half-and-half, cooked spaghetti, and half the cheese.  Cover and heat on HIGH 5 to 10 minutes.  Spoon into serving dish; sprinkle with remaining cheese.  YIELD:  5 to 6 servings