Slow Cooker Chicken Tetrazzini

Slow cooker chicken tetrazzini. This is one of my favorite chicken recipes cooked in slow cooker. Chicken breasts with creamy mushrooms soup,cheese and vegetables.This yummy chicken recipe serves over cooked spaghetti.

• 3 cups (750 g) cooked chicken breasts
• 2 10 3/4 oz (325 ml each) cans low-fat cream of mushroom soup
• 1 cup (250 g) chopped yellow onion
• 1 teaspoon minced garlic
• 1 1/2 cups (370 g) nonfat shredded Cheddar cheese
• 1 can frozen green peas,thawed and drained
• 4 cups (1 kg) cooked spaghetti
• freshly ground black pepper

Cooking Method:

1. Grease in side of slow cooker with nonstick cooking spray.
2. In greased slow cooker,combine all ingredients,except spaghetti.Mix lightly.
3. Cover and cook on low-heat setting for 4-6 hours.
4. Cook spaghetti,according cooking instruction.
5. Remove cooked chicken with mushroom gravy from slow cooker.
6. Serve over cooked spaghetti

Ingredients:

• 3 tablespoons all-purpose flour
• 1 teaspoon salt and 1 teaspoon freshly ground black pepper
• 1 teaspoon celery salt
• 2 pounds (960g ) round beef steak,fat trimmed and cubed
• 1 pound (480 g) small red potatoes,cut into quarters
• 8 oz (240 g) fresh mushrooms,sliced
• 2 garlic cloves,peeled and minced
• 1 cup (250 g) diced onion
• 14 1/2 oz (435 g) can diced tomatoes
• 6 oz (180 g) can tomato paste
• 1 cup (250 ml) beef broth
• 1/2 cup (125 ml) dry red wine
• 2 tablespoons Worcestershire sauce
• 1 cup(250 g) frozen green peas,thawed

Ingredients:

• 1 large egg,poached
• 1 slice of bread,toasted
• 1/2 cup (125 g) green peas
• crumbled feta cheese
• extra virgin olive oil
• fresh cilantro,chopped
• salt and freshly ground black pepper,to taste