Step 1

Heat oil in flameproof bowl of slow cooker or large, deep frying pan. Add onion, garlic and chicken. Cook, stirring, for 5 minutes or until chicken just changes colour. Add bacon. Cook for 2 minutes.

Step 2

Transfer bowl to slow cooker. Add stock. Cover. Cook on HIGH for 1 hour. Add spaghetti. Cover. Cook for a further 30 minutes or until just tender and stock is absorbed.

Step 3

Whisk eggs, yolk, cream and half of the parmesan together in a jug. Season with salt and pepper. Gradually pour into slow cooker, tossing pasta until well coated. Cook, tossing, for a further 5 minutes or until sauce thickens and is heated through. Add parsley. Toss to combine. Sprinkle with remaining parmesan. Serve with salad leaves.