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.
Prep Time 15 minutes mins
Cook Time 3 hours hrs
Total Time 3 hours hrs 15 minutes mins
Course Main Dish
Cuisine American
- 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
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.
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.