chicken tetrazzini in a slow cooker
(2)
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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(2)
prep time
10 Min
cook time
5 Hr
method
Slow Cooker Crock Pot
Ingredients For chicken tetrazzini in a slow cooker
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4boneless skinless chicken breasts
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1 cchicken broth
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1/2 cwhite wine
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1 mdonion, finely chopped
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4 ozcan mushrooms
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1/2 tspsalt
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1/4 tspdried thyme
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1/4 tspblack pepper
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1 tspdried parsley
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3 Tbspcornstarch
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1/4 ccold water
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1/2 cevaporated milk
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8 ozspaghetti, cooked and drained
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1/2 cparmesean cheese, grated
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fresh parsley for garnish
How To Make chicken tetrazzini in a slow cooker
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1Put a disposable slow cooker liner in your slow cooker.
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2Cut the chicken into good sized chunks or strips. I like about a 2 inch or bigger chunk
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3Chop onion and put onion and chicken in the slowcooker.
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4Add the broth, wine, onion,mushrooms, salt thyme, pepper and parsley.
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5Cover and cook on low for 4 to 5 hours.
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6Turn to high. Dissolve cornstarch and water together and stir into slow cooker.
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7Cover and cook for another 20 minutes.
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8Stir in milk, cooked spaghetti, and half of the parmesean cheese.
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9Serve in beautiful pasta bowls, sprinkle with remaining parmesean, and some fresh chopped parsley.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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