Makes 4 servings
2 chicken breasts (about 1 1/4 lbs), patted dry and cut into cubes
1/4 cup flour
1/4 tsp black pepper
1/2 tsp salt
1 1/4 cup sliced mushrooms
1 cup packed fresh spinach (or more if you prefer)
1/4-1/2 cup grated Parmesan (depending how cheesy you like it)
1 cup evaporated milk
1 1/2 Tbsp quick-cooking tapioca
1/2 tsp garlic powder
1 tsp chicken bouillon granules (or 1/2 tsp shirley j chicken bouillon)
8 oz fettuccine noodles, cooked and drained
Salt and pepper
1. Put the flour and salt and pepper into a gallon-size Ziploc bag. Add in the chicken. Zip it and shake until the chicken is totally coated with the flour. Pour the chicken into a 3-4 quart slow cooker.
2. Top the chicken with spinach, mushrooms, and Parmesan cheese.
3. In a small bowl, combine the milk, tapioca, garlic powder and bouillon. Whisk it together well and then pour into the slow cooker.
4. Cover and cook on LOW for about 2-4 hours, or until chicken is cooked through and tender. (Mine took 2 1/2 hours)
5. Stir the sauce and then add in noodles to the slow cooker. Stir to coat noodles with sauce. Salt and pepper to taste. Serve and top with additional Parmesan, if desired.
Review:
This reminded me a lot of the chicken tetrazini that my mom always made growing up. I loved the mushrooms and spinach and only wish I would have added more spinach. I usually don’t use chicken breasts in the slow cooker but if cooked for only a couple hours they actually turn out just fine. I would probably make this again on a day that I get going late with the slow cooker. 3 1/2 stars
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