Easy Slow Cooker Chicken Tetrazzini

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
• 1 cup chicken broth
• 1/2 cup dry white
• 1 onion, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon ground black pepper
• 2 tablespoons dried parsley flakes
• 6 large fresh mushrooms, thinly sliced
• 3 tablespoons cornstarch
• 1/4 cup water
• 1 (8 ounce) package uncooked spaghetti
• 1/2 cup half-and-half cream
• 1/2 cup grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs 20 mins

Ready Time: 4 hrs 35 mins


• place the chicken strips, chicken broth, white , onion, salt, thyme, black pepper, and parsley into a slow cooker, and set the cooker on low. cover, and cook for about 5 hours, then raise setting to high. stir in the mushrooms; mix the cornstarch and water together in a small bowl, and stir the mixture into the slow cooker. recover, and cook until sauce is thickened, about 20 more minutes.
• meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the spaghetti, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. drain well in a colander set in the sink.
• mix the cooked spaghetti, half-and-half, and half the parmesan cheese into the slow cooker. sprinkle with remaining parmesan cheese, and serve.