2 lb chicken breasts, cubed

1 onion, medium dice

8 oz mushrooms, sliced

1 tsp garlic powder

1 tsp dried oregano

1 tsp salt

1 tsp freshly cracked black pepper

1 cup chicken broth

8 oz cream cheese, cubed

1/2 lb spaghetti, uncooked

1/2 cup grated Parmesan cheese

2 Tbsp fresh parsley, chopped

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Add cubed chicken, onion, mushrooms, garlic powder, oregano, salt, pepper, and chicken broth to the crockpot. Stir to combine.
Cover and cook on high for 4 hours.
Break spaghetti in half and add to the crockpot, stirring gently to submerge.
Add cubed cream cheese on top. Cover and cook on low for 30 minutes.
Stir well until cream cheese is melted and sauce is creamy.
Turn crockpot off, cover, and let sit 5 minutes to finish cooking the noodles.
Serve topped with Parmesan and fresh parsley.

Use chicken thighs for richer flavor and tenderness.

Add peas, spinach, broccoli, or carrots at the end.

Add a splash of milk or cream for a richer sauce.

Short pasta shapes like rotini or penne also work.

Add crushed red pepper or Italian seasoning for extra flavor.