Chicken Tetrazzini

By kelsa94

Ingredients

• 1 medium-size onion, finely chopped
• 1/2 pound green beans, trimmed and cut into 1-inch pieces
• 1 8 ounce package sliced mushrooms
• 6 boneless, skinless chicken thighs (about 1-1/2 pounds)
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 13 3/4 ounce can chicken broth
• 1/4 cup all-purpose flour
• 1/2 cup water
• 3 tablespoons dry sherry
• 1/2 cup heavy cream
• 1 4 ounce jar chopped pimiento, drained
• 1/4 cup grated Parmesan cheese
• 1 pound spaghetti, broken into thirds
• 1 tablespoon chopped parsley (optional)

Details

Servings 6
Adapted from recipe.com

Preparation

Step 1

1. Layer the chopped onion, green beans and mushrooms in the bottom of a 5- to 5-1/2-quart slow-cooker. Arrange the chicken thighs on top. Sprinkle with thyme, salt and pepper. Pour in chicken broth.

2. Cover pot; cook on HIGH for 4 to 5 hours, or on LOW for 9 to 10 hours, or until the chicken and green beans are tender.

3. At end of cooking, stir together flour and the 1/2 cup water in small bowl until smooth. Stir 1 cup of cooking liquid from slow-cooker into flour mixture until smooth; stir into slow-cooker. Cook, covered, on high for 10 to 15 minutes or until thickened. Stir in sherry, heavy cream and pimiento; cook, covered, on high power another 5 minutes. Stir in the Parmesan cheese.

4. While chicken mixture is cooking in step 3 above, cook spaghetti following package directions. Drain.

5. Transfer spaghetti to a platter and top with chicken mixture. Sprinkle with parsley, if desired.