Slow Cooker Chicken Tetrazzini

It can’t get much easier….Slow Cooker Chicken Tetrazzini

Winter has set in, which means it’s time for more comfort food!  Slow Cooker Chicken Tetrazzini is comfort food pure and simple! I found this recipe years ago in Family Circle magazine and, I’ve been making it ever since.  If you're looking for a great slow cooker chicken recipe, this one may be for you! I’m talking tender, fall-apart, melt-in-your-mouth chicken, with a creamy delicious sauce.  So take out your Crock Pot, put all your ingredients in it, then take a break! Read a book, take a hot bath, go shopping or maybe take down those Christmas decorations! Just before you’re ready to serve dinner,  boil your spaghetti, make a nice salad, and pour yourself a glass of wine! Enjoy!!

All ingredients layered in crockpot

Towards the end of cooking…everything looks tender and delicious

And if this chicken had bones….it would be fall-off-the bone tender!!  I always sprinkle mine with Parmesan!

Chicken Tetrazzini

Makes: 6  servings

Prep   20 minsCook  4 hrs  to 5 hrs  In slow-cooker on HIGH or on LOW 9 to 10 hours

Ingredients

• 1 medium-size onion, finely chopped

• 1/2 pound green beans, trimmed and cut into 1-inch pieces

• 1 8 ounce package sliced mushrooms

• 6 boneless, skinless chicken thighs (about 1-1/2 pounds)

• 1 teaspoon dried thyme

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 13 3/4 ounce can chicken broth

• 1/4 cup all-purpose flour

• 1/2 cup water

• 3 tablespoons dry sherry

• 1/2 cup heavy cream

• 1 4 ounce jar chopped pimiento, drained

• 1/4 cup grated Parmesan cheese

• 1 pound spaghetti, broken into thirds

• 1 tablespoon chopped parsley (optional)

Directions

1. Layer the chopped onion, green beans and mushrooms in the bottom of a 5- to 5-1/2-quart slow-cooker. Arrange the chicken thighs on top. Sprinkle with thyme, salt and pepper. Pour in chicken broth.

2. Cover pot; cook on HIGH for 4 to 5 hours, or on LOW for 9 to 10 hours, or until the chicken and green beans are tender.

3. At end of cooking, stir together flour and the 1/2 cup water in small bowl until smooth. Stir 1 cup of cooking liquid from slow-cooker into flour mixture until smooth; stir into slow-cooker. Cook, covered, on high for 10 to 15 minutes or until thickened. Stir in sherry, heavy cream and pimiento; cook, covered, on high power another 5 minutes. Stir in the Parmesan cheese.

4. While chicken mixture is cooking in step 3 above, cook spaghetti following package directions. Drain.

5. Transfer spaghetti to a platter and top with chicken mixture. Sprinkle with parsley, if desired.