Step 1

In a slow cooker, combine gravy mix with 1/3 cup water. Stir to dissolve.

Step 2

Add mushrooms, onion, chicken, salt, and pepper. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is fully cooked.

Step 3

Meanwhile, using a spiral vegetable slicer, cut zucchini into spaghetti-like noodles. (If you don't have a spiral veggie slicer, peel zucchini into thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles.

Step 4

If cooking at low heat, increase heat to high. Transfer chicken to a large bowl, and roughly chop or shred.

Step 5

In a small bowl, combine cornstarch with 2 tbsp. water. Add to the slow cooker. Add cream cheese, stir until uniform.

Step 6

Return chicken to the slow cooker. Stir in zucchini noodles.

Step 7

Re-cover and cook for 20 minutes, or until zucchini noodles are slightly softened and hot.