Crockpot Turkey Tetrazzini

Combine hot water, cream of chicken soup, canned mushrooms with liquid, chopped pimento, diced cooked turkey, finely chopped onion, dried parsley flakes, and nutmeg in a crockpot; stir well to blend.

Cover and cook on low setting for 3 hours.

Add broken uncooked spaghetti to the crockpot and stir to distribute evenly throughout the mixture.

Continue cooking on low for 1 hour, stirring occasionally to prevent sticking and ensure even cooking of the pasta.

Stir in shredded cheddar cheese until melted and fully incorporated into the sauce.

Cook uncovered for 5 minutes to allow the cheese to fully melt and the mixture to reach serving consistency.

Serve hot directly from the crockpot into bowls or plates.