Chicken Tetrazzini

Chicken Tetrazzini

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Chicken Tetrazzini is rated / 5 based on votes.

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Preparation time: 20 minutes
Slow Cooker Size 5L+
Serves: 7
Cooking time: 6-8 hours on Low or 3-4 hours on High


  • 1 cup chopped onion
  • 3 cups sliced fresh mushroom
  • 3 cups chopped, boneless, skinless white chicken
  • 3 tablespoons all purpose flour
  • 1 teaspoon salt
  • teaspoon pepper
  • 1 tablespoon chicken stock powder
  • 1 cups water
  • 1 cup skim evaporated milk
  • 3 tablespoons sherry (or alcohol-free sherry
  • 250g (8 oz) Spaghetti noodles, broken into short pieces
  • Grated Parmesan cheese (sprinkle)


  1. Using a 5L slow cooker, mix the onion, mushroom, white chicken, flour, salt, pepper, and chicken stock powder. Take care to make sure that the chicken are coated well with flour.
  2. Pour evaporated milk, water, and sherry into the bowl. Stir well and pour over the top. Cover and cook on low for 6-8 hours or 3-4 hours on high.
  3. Add the noodles and stir them well to avoid the pasta from sticking together. Push the pasta under the liquid, and sprinkle with cheese. Cook on high again for another 15-20 minutes until the pasta are tender.

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