• Soften cream cheese in the microwave for about 30 seconds.  I like to use my silicone measuring cups to do this.
• Stir cream cheese, chicken stock, salt, garlic, mustard and wine together until well mixed.
• Place chicken breasts & sliced kielbasa in bottom of slow cooker.
• Place diced onions on top.
• Pour cream cheese mixture over the top.
• Cover & Cook on high for 4 hours or on low for 5-6 hours.
• If the sauce gets too thick, too quickly, add more chicken broth.  If it is still thin when you're ready to serve, stir in some corn starch and/or take the slow cooker lid off for the last 30 minutes.
• When cooking time is done, grab your kitchen shears and cut up the chicken into bite sized pieces while it is still in the slow cooker.
• Once your spaghetti noodles are cooked, stir into the slow cooker, evenly coating the noodles with the sauce.

Freezer to Slow Cooker Instructions

• Dice onion
• Slice Kielbasa
• Follow instructions 1-2 above.
• Place sauce mixture into a gallon size freezer bag.
• Place 2 pounds of frozen chicken breast and sliced kielbasa and onions into another gallon sized freezer bag.
• Label Each bag, making sure to include 1 of 2 and 2 of 2 on the bags.
• Lay flat to freeze.