Slow-Cooker Chicken Tetrazzini
This recipe was mainly processed ingredients, here is a rewrite that uses fresh ingredients for the most part. When I make, I will include step by step photos, the main photo is from the internet. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 250 grams Penne pasta
- 1 cup heavy cream, OR make from a shorcut on this site
- 500 grams chicken thighs, boneless and skinless, cut into 1 inch pieces
- 1 onion, diced
- 1 1/2 teaspoons Italian seasoning
- 500 grams fresh mushrooms, sliced, mixed variety would work well
- 1 cup 6 cheese Italian cheese blend, shredded, this might be a hard one, a blend of Mozzarella, Provolone, and Parmisan will work
- salt, to taste
Instructions
- Grease your slow cooker with butter. In a medium bowl, toss together the pasta and cream, set aside.
- Add to the slow cooker the chicken, onion, Italian seasoning, and a dash of salt if you like. Mix together and pat this down, with some of the chicken going up along the sides.
- Pour the pasta mixture into the center, keeping the pasta from touching the sides of the cooker.
- Pile the mushrooms over the pasta, covering all of the pasta. Cover the mushroom with foil but not touching the sides of the cooker.
- Cover the cooker and cook on Low Setting for 6 hours or High Setting for 3 hours. Turn off heat, stir in cheese, and serve.
Notes
The chicken would run about 63 Baht/kilo, get 1 1/2 kilos and debone and remove skin yourself. The cheese will be pricy if you can find the 6 cheese blend, but if you go with just Mozzarella, Parmesan, and Provolone, about 1/3 cup each, I will say this would cost no more than 150 Baht. This meal would come out to about $1.20 per serving, not bad. I will update pricing once I make this.
Shortcut: Heavy Cream.
Adapted from an internet recipe.
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