Slow cookier Italian Chicken Alfredo

• 4 (4 ounce) skinless, boneless chicken breast halves
• 1/4 cup water
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 1 clove garlic, pressed
• 1 (8 ounce) package cream cheese, softened
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (4.5 ounce) can chopped canned mushrooms (optional)
• 1 (8 ounce) package spaghetti (or noodle of your choice)
• 1 tablespoon chopped fresh parsley

Directions

1. 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 4 hours.
2. 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.
3. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
4. To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley. 

 

From Allrecipes.com