Go Back
Print

Crock-pot Turkey or Chicken Tetrazzini, Dairy Free Option

Author Sonja

Ingredients

  • 2 cups of chicken or turkey shredded
  • 2 cups broth
  • 1 cup of coconut milk can use whole milk, or milk of choice
  • 2 cups of uncooked whole wheat spaghetti noodles broken into 2 inch segments
  • 2 stalks of celery diced
  • 1 carrot diced
  • 1/2 onion diced
  • 1/2 bell pepper of choice diced
  • 1 cup of fresh parsley chopped
  • 1 clove garlic minced
  • dash of nutmeg
  • salt and pepper to taste

Instructions

  1. Optional, sauté onions, carrots, celery, and garlic until onions are at least translucent. This will give your vegetables a head start softening and bring another layer of flavor.
  2. Combine all ingredients except the milk and noodles, in the slow cooker.
  3. Cook on high for one hour and low for two hours.
  4. In the last hour of cooking stir in the milk and noodles.
  5. The tetrazzini is done when the spaghetti noodles are softened and the dish is heated thoroughly.
  6. If the tetrazzini is too soupy, turn the crock-pot on high with the lid off, to reduce some of the liquid. It thickens up in about 15 minutes.