Crock Pot Chicken Tetrazzini - cooking recipe

Ingredients

1 cup chopped onion
3 cups sliced fresh mushrooms
3 cups chopped skinless chicken (white or dark, or a combo)
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon low-sodium instant chicken bouillon granules
1 1/2 cups water
1 cup skim evaporated milk
3 tablespoons sherry wine
1/2 lb spaghetti noodles, broken into short pieces
1 tablespoon grated parmesan cheese

Preparation

In slow cooker, combine onion, mushrooms, raw chicken meat, flour, salt, pepper and bouillon powder; stir well to coat chicken with flour.
In a bowl, combine water, evaporated milk and sherry; stir well.
Pour over chicken mixture.
Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
Stir in pasta; mix well to avoid the spaghetti pieces from sticking together; push under liquid.
Sprinkle with cheese.
Cook on High for 15 to 20 minutes, or until pasta is done.