Chicken Tetrazzini in a Slow Cooker

Jane Whittaker


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.

★★★★★ 2 votes
10 Min
5 Hr
Slow Cooker Crock Pot


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
1/4 tsp
dried thyme
1/4 tsp
black pepper
1 tsp
dried parsley
3 Tbsp
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


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