|1 cooking spray|
|4 (4 ounces each) boneless, skinless chicken breast|
|1⁄4 cup water|
|1 package (.7 ounce) dry Italian-style salad dressing mix|
|1 clove garlic|
|1 package (8 ounce) cream cheese|
|1 can (10.75 ounce) condensed cream of chicken soup|
|1 can (4.5 ounce) chopped canned mushrooms|
|1 package (8 ounce) spaghetti|
|1 tbsp fresh parsley|
- Spray the crock of a slow cooker with non-stick cooking spray. Place chicken breasts in crock. Combine Italian dressing mix and water in a small bowl. Pour over chicken; sprinkle with garlic, cover, and cook on Low for 4 hours.
- After 4 hours, whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken; stir in mushrooms. Cover and cook on Low for 1 additional hour.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in spaghetti and return to a boil. Cook pasta uncovered, stirring occasionally, until it is cooked through, but still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
- To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley.