Recipe of the Week: Chicken Tetrazzini a la Crock Pot

I have always liked this dish, and I had liked a recipe from a long time ago. When I found this dish on 365 Days of Slow Cooking, I had to try it out. Especially since we are all about using the Crock Pot on Tuesday and Thursday nights (also known as Taekwondo nights). I changed the recipe just a little, using things I actually had in the pantry. In other words, all dried or canned. 🙂 I also added some garlic to it. Next time I might add a dash of Chardonnay to give it another layer of flavor. The whole family liked it, Lincoln loved the pasta with the sauce.

Chicken Tetrazzini a la crockpot

Chicken Tetrazzini 

8 WW Points Plus (calculated through E-Tools)

4 boneless, skinless chicken breast halves, cut into large cubes, about 5-6 per breast
1 cup hot water with 1 tsp of Better than Bullion reduced sodium Chicken flavor
1/2 cup apple juice
2 tbsp Dried Minced Onion
1 tsp Dried Minced Garlic
1/2 tsp salt
1/4 tsp dried thyme
1/4 tsp pepper
1 tbsp dried parsley
1 small can of mushrooms
3 tbsp cornstarch
1/4 cup water
9 oz of pasta, I used spirals, COOKED
1/4 cup grated Parmesan cheese

In a slow cooker, combine chicken, broth, apple juice, onion, salt, thyme, pepper, and parsley. Cover and cook on High 2 hours.  After it’s done, add mushrooms. In a small bowl, dissolve cornstarch in water; stir into slow cooker. Cover and cook on high 20 minutes. Stir in spaghetti and half the cheese. Cover and heat on high 5-10 minutes. Serve with a veggie and a salad and you have a great meal and done with very little work!

Source: 365 Days of Slow Cooking


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