Crockpot Chicken Tetrazzini

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Chicken - cut up
1 cup	237ml	Water
1/2 cup	118ml	Dry white wine
1 cup	62g / 2.2oz	Onion - chopped (medium)
		Salt and pepper
1 tablespoon	15ml	Parsley - minced
1/3 cup	65g / 2.3oz	Butter or margarine
1/3 cup	20g / 0.7oz	Flour
1/2 cup	118ml	Light cream
4 oz	113g	Mushrooms - drained
8 oz	227g	Spaghetti - broken in 2 "
		(pieces/cook/drain
1/2 cup	73g / 2.6oz	Grated parmesan cheese

Recipe Instructions

In crockpot combine chicken, water, salt, thyme, pepper and parsley. Cover and cook on low 10-12 hours or until chicken is very well done.

Remove chicken and strain b broth into a bowl.

Remove meat from bones. Cut chicken into slivers and set aside.

Add butter to crockpot and turn on high. Melt butter, stir in flour. Gradually pour in broth, then cream. Cook on high 30 minutes, until bubbly. Stir in cooked chicken, mushrooms and cooked spaghetti.

Cover and cook on high 15 minutes. Sprinkle the top with Parmesan cheese.

Note* Chicken and broth may be cooked the day ahead of serving and be refrigerated at this point. Then 1 hour before serving time, combine the remaining ingredients and complete.

Source:
Debbie Collins

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