Easy Slow Cooker Chicken Tetrazzini |
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Prep Time: 15 Minutes Cook Time: 260 Minutes |
Ready In: 275 Minutes Servings: 4 |
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Creamy, cheesy and easy! Ingredients:
4 skinless, boneless chicken breast halves - cut into 1/2 inch strips |
1 cup chicken broth |
1/2 cup dry white wine |
1 onion, finely chopped |
1/2 teaspoon salt |
1/4 teaspoon dried thyme |
1/4 teaspoon ground black pepper |
2 tablespoons dried parsley flakes |
6 large fresh mushrooms, thinly sliced |
3 tablespoons cornstarch |
1/4 cup water |
1 (8 ounce) package uncooked spaghetti |
1/2 cup half-and-half cream |
1/2 cup grated parmesan cheese |
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.
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