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365 Days of Slow Cooking and Pressure Cooking

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September 21, 2009

Day 238: Slow Cooker Chicken Tetrazzini

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Serves 6

4 boneless, skinless chicken breast halves, cut into 2 1/2 inch strips
1 cup chicken broth
1/2 cup apple juice
1 onion, finely chopped (I used dried onion)
1/2 tsp salt
1/4 tsp dried thyme
1/4 tsp pepper
2 tbsp minced fresh parsley
6-8 mushrooms, sliced (I used canned mushrooms)
3 tbsp cornstarch
1/4 cup water
8 oz spaghetti, broken into 2 inch pieces, cooked and drained (I used fettucine)
1/2 cup grated Parmesan cheese

In a slow cooker, combine chicken, broth, apple juice, onion, salt, thyme, pepper, and parsley. Cover and cook on low 4-5 hours. Turn control to high. 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. Spoon into serving dish; sprinkle with remaining cheese.

Review:
Yum! I really liked this dish and this tetrazzini will take over the other tetrazzini recipe that I usually use. I appreciated the chicken absorbing the interesting flavors from the other ingredients. My family all ate this and liked it. 4 stars.

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2 Comments Filed Under: All Recipes, Chicken, Pasta, Slow Cooker Tagged With: 4-6 hours, 4 stars, All Posts

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Comments

  1. Patti says

    November 5, 2009 at 6:30 am

    My family tried this tonight. It turned out great. I substituted applesauce for apple juice and it worked out fine. Will definitely make this again.

    Reply
  2. Jill Zinn says

    October 13, 2009 at 4:03 pm

    I'm trying this recipe tonight. I will let you know how my family likes it.

    Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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