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Easy Slow Cooker Chicken Tetrazzini

Easy Slow Cooker Chicken Tetrazzini

  • Prep

    15 m
  • Cook

    4 h 20 m
  • Ready In

    4 h 35 m
JENNG7

JENNG7

Creamy, cheesy and easy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 479 kcal
  • 24%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 54g
  • 17%
  • Protein:
  • 36.5 g
  • 73%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 518 mg
  • 21%

Based on a 2,000 calorie diet

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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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

mis7up
46

mis7up

6/26/2011

This was rather decent. As the 1st review said, that the recipe wouldn't thicken..is correct. But I got it to. My chicken was pre-seasoned, so I didn't add the thyme(but I would have if it was plain-just noting that for others). My chicken was also 8oz a piece...so note to self...I will only use 3 because they were so huge, I had a lot of meat in mine. I also used fresh minced parsley verses dried, baby bella mushrooms as well. So when it came to the step with adding mushrooms, corn starch and water, I turned the slow cooker up to high for at least 30 minutes and notice it was thickening but still liquidy. So I made a quick change when it came to the half and half. I used heavy whipping cream in it's place and ended putting all the parmesan in it at the cooking point for the step that requires mixing the noodles, half & half and Parmesan. I also used Ronzoni Garden Vegetable noodles verses plain noodles(for color & taste & no 8oz pkg of noodles were sold in my store so I used the 12oz size) It still was liquidy but not much. But as I mixed it all together in the crock..all my family wasn't home when dinner was "I thought" was ready and had to sit another 30 minutes in the crock until they arrived...by then. It was nice and thick. No runniness what so ever. I topped each plate with a little extra parm mixed with a little bread crumbs. And my hubby and children went back for 2nds and said how wonderful it was. I will make again with my modifications and use less chicken.

AslJwGirl
22

AslJwGirl

12/16/2011

Made a few changes and it came out delicious...it was a little soupy at 1st but I just kept adding flour til it thickened I added the noodles into the crockpot after they cooked then turned off the crockpot n let it sit for 15 min. After that it wasn't soupy at all! I also added garlic it was wonderful. I'll be tripling the recipe for a party.

Ceree
20

Ceree

10/31/2011

Loved this dish! Tweaked it a bit as follows: Used 3 very large chicken breasts, used a pinot grigio, added garlic powder at end (will add fresh garlic in the beginning next time), due to time I did high for 1 hour, low for 2, and back to high when adding cornstarch and mushrooms. Added 1 extra teaspoon of cornstarch and left on high for another hour before adding spinach fettuccini (12 oz bag). The chicken broke up and was so tender! The flavor was wonderful!

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