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

Step 2

Transfer bowl to slow cooker (if using a frying pan add to a slow cooker bowl) and then add stock and cover and cook on HIGH for 1 hour and then add spaghetti and cover and 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 and gradually pour into slow cooker, tossing pasta until well coated and cook, tossing, for a further 5 minutes or until sauce thickens and is heated through and now add parsley and toss to combine and sprinkle with remaining parmesan and serve with salad leaves.