Easy Slow Cooker Chicken Tetrazzini recipe

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Ingredients

4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 cup chicken broth
½ cup dry white wine
1 onion, finely chopped
½ teaspoon salt
¼ teaspoon dried thyme
¼ teaspoon ground black pepper
2 tablespoons dried parsley flakes
6 large fresh mushrooms, thinly sliced
3 tablespoons cornstarch
¼ cup water
1 (8 ounce) package uncooked spaghetti
½ cup half-and-half cream
½ cup grated Parmesan cheese

Nutrition Info

479 calories
carbohydrate: 54 g
cholesterol: 80.8 mg
fat: 9.8 g
fiber: 2.9 g
protein: 36.5 g
saturatedFat: 4.8 g
servingSize: -
sodium: 517.7 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the chicken strips, chicken broth, white wine, onion, salt, thyme, black pepper, and parsley into a slow cooker, and set the cooker on Low. Cover, and cook for about 5 hours, then raise setting to High. Stir in the mushrooms, mix the cornstarch and water together in a small bowl, and stir the mixture into the slow cooker. Recover, and cook until sauce is thickened, about 20 more minutes.

  2. Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.

  3. Mix the cooked spaghetti, half-and-half, and half the Parmesan cheese into the slow cooker. Sprinkle with remaining Parmesan cheese, and serve.

Recipe Yield

4 servings

Recipe Note

Creamy, cheesy and easy!

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