8 oz pasta of your choice (I use spaghetti)
1 pound skinless, boneless chicken breasts, diced
8 oz cream cheese, softened
1 can cream of chicken soup
2 cans of 4-oz mushrooms
1 tsp minced garlic
1 onion, chopped
1 tbsp parsley
Spray the crock with some nonstick spray. Pour in the chicken soup, mushrooms (do not drain, include liquid!), minced garlic, onion and parsley. With a wire whisk, blend everything together. Add the softened cream cheese (to soften cream cheese, simply leave out on the counter till room temperature). Whisk cheese into the mixture. It may be a little lumpy, that is ok.
Now add your chicken, and using a spatula or a big spoon, mix everything together. Cover and cook on low for 6 hours, on high for 4. Halfway through cooking, use your wire whisk to blend the cream cheese right in. It should blend in smooth by now.
When you are about to serve, prepare the pasta according to box directions. Drain, and add into the sauce in the crock. Mix well, and serve.
Delicious and filling. About 12 points a serving!