• 2 1/2 lb. chicken, skinless, boneless, breast halves and/or thighs, cut into 1-inch pieces
  • 9 oz. mushrooms, sliced, canned, drained (2 - 4 1/2 oz. cans = 9 oz.)
  • 16 oz. Alfredo pasta sauce, jar
  • 1/4 c. chicken broth or water (I prefer broth)
  • 2 T. sherry, dry (optional)
  • 1/2 red sweet pepper, chopped
  • 1/4 tsp. parsley
  • 1/4 tsp. nutmeg, ground
  • 1/4 tsp. black pepper, ground
  • 10 oz. spaghetti, dried or pasta of your choice
  • 2/3 c. Parmesan cheese, grated
  • 3/4 c. green onion, thinly sliced
  • 8 warm bread slices (optional)

Pin It


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!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

*8 slices of bread included in nutrition facts:

Slow Cooker Chicken Tettrazzini

Share and Enjoy:
  • Print
  • Google Bookmarks
  • Twitter
  • Facebook
  • Digg
  • StumbleUpon
  • del.icio.us
  • Yahoo! Buzz
  • Add to favorites