Serves 4
255 min
Slow-Cooker Chicken Tetrazzini
Recipe GLPRba00cfa33a4bc5
Tender, fall-apart chicken thighs braised in a creamy parmesan and basil sauce with earthy mushrooms and tossed with ziti pasta. This comforting one-pot dish comes together with minimal effort in the slow cooker.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 small onion, minced
2 1/2 pounds bone-in skinless chicken thighs
18 ounces creamy parmesan basil cooking sauce
1/4 cup water
2 tablespoons dry sherry
1/4 teaspoon freshly grated nutmeg
Salt and black pepper to taste
8 ounces sliced mushrooms
1 pound ziti pasta
Directions
Place the minced onion and chicken thighs into your slow cooker.
Pour the parmesan basil cooking sauce, water, and sherry over the chicken. Season generously with salt, pepper, and nutmeg.
Cover and cook on low for 3 to 4 hours, until the chicken is very tender and the meat is falling off the bones.
About 15 minutes before the chicken is done, add the sliced mushrooms to the slow cooker and stir gently to combine.
Remove the chicken pieces from the slow cooker and set aside to cool slightly. Once cool enough to handle, remove all meat from the bones and discard the bones. Return the shredded chicken to the slow cooker.
Meanwhile, cook the ziti pasta according to the package directions until al dente. Drain well in a colander.
Add the cooked and drained pasta to the slow cooker with the chicken and sauce. Toss everything together until the pasta is evenly coated. Serve hot.
