Slow Cooker Chicken Tetrazzini

INGREDIENTS

• 2-3 lbs boneless, skinless chicken breasts, cut into 3-4 long pieces
• 1/4 cup butter, melted
• .6 oz pkt zesty italian salad dressing dry mix
• 1/4 cup dry minced onion, or 1 yellow onion, diced
• 1/8 tsp salt
• 1/6 tsp black pepper
• 1/2 TBS minced garlic
• 1 (10.75 oz) canned cream of mushroom, chicken, or celery soup
• 1 (10.75 oz) can chicken broth
• 1 (8 oz) block cream cheese, cut into slices
• 1 (8oz) package shredded mozzarella cheese
• 1/4 cup shredded parmesan cheese
• 2 TBS dried parsley
• 1 lb uncooked fettuccine noodles or spaghetti noodles

DIRECTIONS

1. Spray the inside of a 6 quart crockpot with non-stick cooking spray. Cut boneless, skinless chicken breasts into 3-4 strips. Place strips into prepared crockpot.
2. Pour melted butter over chicken. sprinkle Italian dressing mix all over chicken, minced onion, salt & pepper, minced garlic, cream of soup, & chicken broth. Mix ingredients all together with chicken. Make sure chicken is submerged in the mixture.
3. Place sliced cream cheese over the chicken & mixture. Do not stir in.
4. Place lid on crockpot and cook on high for 2 – 3 hours or on low for 4- 6 hours or until chicken is cooked through and fork tender.
    
   NOTE: cook time will depend on how big your chicken is in the crockpot.
5. Once chicken is fork tender, you can shred chicken with 2 forks, a meat chopper, or cut your chicken on a cutting board into bite size pieces & place back into crockpot.
6. Stir in mozzarella cheese, parmesan cheese, and dried parsley.
7. Cook fettuccini in a large pot of boiling water with 1/2 TBS salt per directions on back of package for al dente. Drain pasta and add to crockpot with chicken and and sauce. Mix well to combine. Serve it up.

EQUIPMENT

• Slow Cooker (Crock-Pot)
• Slow Cooker Liners