| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Crockpot, Poultry | 8 | Servings | |
INGREDIENTS
| 2 1/2 | lb | Chicken; cut up |
| 1 | c | Water |
| 1/2 | c | Dry white wine |
| 1 | md | Onion; chopped |
| 1 | ts | Salt |
| 1/4 | ts | Thyme |
| 1/4 | ts | Pepper |
| 2 | tb | Parsley; minced |
| 1/3 | c | Butter |
| 1/3 | c | Flour |
| 1/2 | c | Light cream |
| 1 | cn | (4 oz) mushrooms; drained |
| 8 | oz | Spaghetti – broken into 2-inch pieces, cooked and drained |
| 1/2 | c | Grated parmesan cheese |
INSTRUCTIONS
In slow-cooking pot, combine chicken, water, wine, onion, salt, thyme, pepper, and parsley. Cover and cook on low 10 to 12 hours or until chicken is very well done. Remove chicken. Strain broth into bowl or container. Remove meat from bones. Cut chicken into slivers and set aside. Add butter to slow-cooking pot; turn control to high. Melt butter; stir in flour. Gradually pour in broth, then cream. Cook on high 30 minutes or until bubbly. Stir in cooked chicken, mushrooms, and cooked spaghetti. Cover and cook on high 15 minutes. Sprinkle top with Parmesan cheese. Posted to recipelu-digest Volume 01 Number 266 by James and Susan Kirkland <kirkland@gj.net> on Nov 17, 1997
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