Slow Cooker Chicken Tetrazzini

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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XOXO,

Jenn

*8 slices of bread included in nutrition facts: