Crockpot Chicken Tetrazzini
Ingredients
- 2 lb. chicken breasts (cut into cubes (boneless, skinless, about 3 large breasts, 907g) $5.34*)
- 1 onion (medium dice (290g, 2 cups) $0.99)
- 8 oz. mushrooms (cleaned and sliced, $1.94)
- 1 tsp garlic powder ($0.06)
- 1 tsp dried oregano ($0.04)
- 1 tsp salt ($0.04)
- 1 tsp black pepper (freshly cracked, $0.16)
- 1 cup chicken broth ($0.08**)
- 8 oz. cream cheese ($1.96)
- ½ lb. spaghetti (uncooked, $0.49)
- ½ cup Parmesan cheese (grated, (50g) $1.08)
- 2 Tbsp fresh parsley (chopped, $0.09)
Instructions
- 1
Gather and prepare all ingredients.
- 2
Place the cubed chicken, onions, mushrooms, garlic powder, dried oregano, salt, pepper, and chicken broth in the crockpot. Fold all the ingredients together to combine, place the lid on, then cook on high for 4 hours.
- 3
After 4 hours, break the uncooked spaghetti pasta in half and place it in the crockpot. Gently stir, pushing the pasta down to fully submerge it in the liquid.
- 4
Cube the cream cheese and place it on top of the chicken and pasta. Place the lid on the crockpot and turn it on low. Continue cooking for an additional 30 minutes.
- 5
After 30 minutes, fold all the ingredients together, incorporating the cream cheese into the sauce until fully melted.
- 6
Place the lid back on and turn the crockpot off. Let it sit for an additional 5 minutes to cook the noodles through.
- 7
Plate and garnish with grated Parmesan and fresh parsley.
