Lazy Oven recipes

A Fantastic Slow Cooker Turkey Tetrazzini

Have turkey anytime of the year even in small portions with this recipe.

The first thing that comes to mind when we say turkey is Thanksgiving. And honestly, I usually can’t wait for Thanksgiving just to get my hands on some turkey.

You can always buy portions of turkey at any grocery store. If you want to make a whole bunch to store and eat for later then getting a bigger portion of turkey is just right. I do the same especially if I want it slow cooked and I throw some leftovers in the freezer for packed meals or quick meals on other days.

You can do the same particularly with this recipe I found online which I am about to share with you. I hope you like it.

Check it out below and tell us what you think.

Slow Cooker Turkey Tetrazzini

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2 1/2 cups diced cooked turkey breast (for ease, buy a precooked breast, such as Jennie-O)

1 (14 1/2 ounce) can fat-free chicken broth

1 (10 1/2 ounce) can low-fat cream of mushroom soup

2 teaspoons sherry wine or 2 teaspoons cooking wine

1/2 cup shredded low-fat cheddar cheese (I used a little more cheese)

8 ounces canned mushroom slices, drained

1/4 cup pimento stuffed olive (optional) (I did not use these)

12 ounces uncooked pasta (any kind you wish to use)

parmesan cheese

3 tablespoons water

1 1/2 tablespoons cornstarch


Place all ingredients except spaghetti, parmesan, water and cornstarch into crock pot; stir.  Cook on low for 6-8 hours.  Serve over cooked spaghetti; sprinkle with parmesan cheese.  Prior to serving, you’ll probably want to thicken this a little more. Mix lukewarm water and cornstarch in a bowl until corn starch is dissolved. Add to crock pot mixture. Stir until thickened. If it it not thick enough you may repeat this step.