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Place The Chicken Strips, Chicken Broth, White Wine, Onion, Salt, Thyme, Black Pepper, And Parsley Into A Slow Cooker, And Set The Cooker On Low. Cover, And Cook For About 5 Hours, Then Raise Setting To High. Stir In The Mushrooms; Mix The Cornstarch And Water Together In A Small Bowl, And Stir The Mixture Into The Slow Cooker. Recover, And Cook Until Sauce Is Thickened, About 20 More Minutes. Meanwhile, 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. Mix The Cooked Spaghetti, Half-And-Half, And Half The Parmesan Cheese Into The Slow Cooker. Sprinkle With Remaining Parmesan Cheese, And Serve
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