Ingredients:
- 1 -2 lb. boneless chicken breasts or chicken tenders
- 1 can cream of mushroom soup
- 1 envelope dry onion soup mix
- 1/3 cup cooking sherry (optional)
- 1 pkg. fresh mushrooms, sliced
- 1 red bell pepper, diced
- dash crushed red pepper
- Spray the crock pot with nonstick cooking spray.
- Cut boneless chicken into small chunks and place in crock pot.
- Add sliced mushrooms and diced red bell pepper.
- Mix all the other ingredients together and pour over chicken chunks, mushrooms and green pepper. Cook on high for 4 hours or on low for 6-8 hours.
- Serve over cooked angel hair pasta or rice. It's great served with fresh green beans.
Thanks to Debbie at Dining with Debbie for hosting Crock Pot Wednesday. Be sure to visit Debbie's blog to find more tasty crock pot recipes.
8 comments:
Yum!! Might have to make this for dinner tonight.
I dearly love tetrazzini. Thanks so much for posting this on Crock Pot Wednesday.
Yum! Can't wait for some lazy days with a meal in the crockpot and a good book!
This sounds like a great recipe! We are supposed to have some cooler weather next week. Perfect crockpot weather!
This looks wonderful. I have all those ingredients in, will have to give it a try soon.
I love tettrazini, but never made it in the crock pot before. Sounds great. Also, Ted's Grill makes beer can chicken and it's a hit. Glad to get the recipe. Linda
I've never thought about making chicken tetrazzini in the CrockPot - I'm sure it's fabulous. Your plating is beautiful I love that you paired your pasta with a green veggie. So often I think we forget to add in the greens when having pasta.
Oh, this one looks like a keeper. Thanks for sharing
~ ~Ahrisha~ ~
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