• 2 lb. Boneless, Skinless Chicken Breasts or Thighs, cut into 1-inch pieces
  • 9 oz. Canned Sliced Mushrooms, drained
  • 16 oz. Alfredo pasta sauce
  • 1/4 c. Chicken Broth
  • 2 T. Dry Sherry or White Wine
  • 1/2 Red Pepper, Seeded & Chopped
  • 1/4 tsp. Dried Parsley
  • 1/4 tsp. Ground Nutmeg
  • Salt & Pepper to taste
  • 1 Pkg. Spaghetti
  • 2/3 c. Grated Parmesan Cheese
  • 2 Green Onions, thinly sliced with tops

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Growing up my husbands Grandmother made Slow Cooker Chicken Tetrazzini every time they went on vacation to the lake. A great memory of his summer vacation and his Grandmother.

  1. Combine chicken and mushrooms in a 3-1/2 – 4 quart slow cooker.
  2. Stir together pasta sauce, broth, sherry (if desired), nutmeg, parsley, red pepper, and pepper in a separate bowl. Pour over mixture in crock.
  3. Cover. Cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours. Follow directions on the package of spaghetti; drain.
  4. Stir cheese into chicken mixture.
  5. Serve over hot cooked spaghetti.

Sprinkle each serving with green onion and also delicious with a loaf of warm bread.

Happy Crocking!

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*8 slices of bread included in nutrition facts:

Slow Cooker Chicken Tettrazzini

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