Ingredients
1 lb chicken (I prefer organic chicken legs)
1 onion, diced
1 package mushrooms (8 oz)
2 cups chicken stock
1 cup white wine
1 cup cream (whipping cream or half and half work well)
1 tbsp Thyme
Salt, pepper
1 box spaghetti, slightly undercooked
Preparation
Place first five ingredients with thyme, salt and pepper in a crock pot and cook on low for 8 hours. Confession, I actually cheat and put the chicken in there straight from the freezer and it comes out beautifully, saving the defrost step!
Before serving, add the cream and stir. Shred the chicken into bite-sized pieces and remove any bones.
Meanwhile, prepare a box of spaghetti, undercooking slightly, and mix with the chicken. Voila, dinner is served.