03Cut onion into quarters. Then cut across each quarter making generous 1/4-inch thick slices.
04Melt butter in a deep skillet over medium heat. Add onions and saute them for about 3-5 minutes, stirring as needed.
05Add the garlic to the onions and continue to cook until onions just begin to turn golden on the edges. Stir frequently and lower heat, if necessary, to avoid burning the onions or the garlic.
06Stir in cream cheese cubes and continue to cook and stir until cream cheese has melted.
07Stir in the chicken stock, basil and the 2 packets of dry Italian salad dressing mix. Bring to a simmer. Remove from heat and pour over the chicken and mushrooms.
08Cook on low for 6 hours or until internal temperature of chicken reaches 165 F.
09Remove chicken and place it on a plate. Cover with foil and set aside. Turn crockpot to high.
10Place the 2 tablespoons cornstarch in a small bowl. Add a small amount of water and whisk until smooth. Pour cornstarch mixture into the crockpot with the mushroom sauce and stir to combine. Allow the sauce to thicken while preparing the pasta. Depending on how much liquid has been rendered from the chicken and the mushrooms, it may be necessary to add more cornstarch/water mixture for thickening.
11Cook linguine according to package directions. Drain.
12Return chicken to crock-pot and gently spoon sauce over chicken. Serve chicken and the mushroom sauce over pasta.