Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        chicken -- cut up
   1      cup           water
     1/2  cup           dry white wine
   1      medium        onion -- chopped
   1      teaspoon      salt
     1/4  teaspoon      thyme
     1/4  teaspoon      pepper
   2      tablespoons   parsley -- minced
     1/3  cup           butter
     1/3  cup           flour
     1/2  cup           light cream
   1      4 ounces can  mushrooms -- drained
   8      ounces        spaghetti - broken into 2-inch pieces -- cooked
                        and drained
     1/2  cup           grated parmesan cheese

Preparation:

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.