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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.
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Versatile 8-qt stock pot — everyday soups, pasta, blanching
Crispy fried onion flakes — green bean casserole, soup, garnish
Home wine making kit — carboy, airlock, hydrometer, bottles
Seal out syn-propanethial-S-oxide — tear-free onion prep
Instant aeration while pouring — no waiting for decanting