Chicken Tetrazzini in a Slow Cooker

Jane Whittaker

By
@janenov46

The original recipe came from Mable Hoffman's Crockery Cookery, and is my favorite slow cooker cook book. I have tweaked it a little.
This is so easy and the first part can be combined and put in the fridge the night before for all you working gals. If you put the ingredients in a disposable slow cooker bag (and put in a bowl in case of leaks)when you refrigerate the night before there is no clean up either.
I must have been making this for 20 plus years and it always comes out delish. It is one of my go to's.


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Comments:

Prep:

10 Min

Cook:

5 Hr

Method:

Slow Cooker Crock Pot

Ingredients

4
boneless skinless chicken breasts
1 c
chicken broth
1/2 c
white wine
1 medium
onion, finely chopped
4 oz
can mushrooms
1/2 tsp
salt
1/4 tsp
dried thyme
1/4 tsp
black pepper
1 tsp
dried parsley
3 Tbsp
cornstarch
1/4 c
cold water
1/2 c
evaporated milk
8 oz
spaghetti, cooked and drained
1/2 c
parmesean cheese, grated
fresh parsley for garnish

Directions Step-By-Step

1
Put a disposable slow cooker liner in your slow cooker.
2
Cut the chicken into good sized chunks or strips. I like about a 2 inch or bigger chunk
3
Chop onion and put onion and chicken in the slowcooker.
4
Add the broth, wine, onion,mushrooms, salt thyme, pepper and parsley.
5
Cover and cook on low for 4 to 5 hours.
6
Turn to high. Dissolve cornstarch and water together and stir into slow cooker.
7
Cover and cook for another 20 minutes.
8
Stir in milk, cooked spaghetti, and half of the parmesean cheese.
9
Serve in beautiful pasta bowls, sprinkle with remaining parmesean, and some fresh chopped parsley.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian
Other Tag: Quick & Easy