In a large skillet over medium heat, cook the ground beef until it is broken up and browned. Drain off the grease.
Spray the base of a 6 quart slow cooker with cooking spray. Then add in the chicken stock, tomato sauce, basil, oregano, salt, pepper, and garlic powder. stirring to combine. Add the drained beef.
Add the dry spaghetti. Gently stir and press down so the spaghetti is completely covered by liquid.
Cover the slow cooker and cook on low for four hours or on high for two hours.
Give the spaghetti a good stir. Then stir in the cream cheese and parmesan until melted if using.
Notes
Please note that nutritional information is based on not adding the Parmesan and cream cheese to the recipe.