Slow-Cooked Chicken Tetrazzini |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 6 |
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Source: Mable Hoffman's Crockery Cookery Ingredients:
4 boneless skinless chicken breasts, cut into 2x1/2 inch strips |
1 cup chicken broth |
1/2 cup dry white wine |
1 onion, finely chopped |
1/2 teaspoon salt |
1/4 teaspoon thyme |
1/4 teaspoon pepper |
2 tablespoons fresh parsley, minced |
8 mushrooms, sliced |
3 tablespoons cornstarch |
1/4 cup water |
1/2 cup half-and-half |
8 ounces spaghetti, broken into 2 inch pieces, cooked and drained |
1/2 cup parmesan cheese, grated |
Directions:
1. In crockpot, combine chicken, broth, wine, onion, salt, thyme, pepper and parsley. Cover and cook on low 4-5 hours.
2. Turn control to high. Add mushrooms.
3. In a small bowl, dissolve cornstarch in water; stir into crockpot. Cover and cook on high 20 minutes.
4. Stir in half and half, cooked spaghetti, and half the cheese. Cover and heat on high 5-10 minutes. Serve with remaining cheese.
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