Slow Cooker Chicken Tetrazzini

 Ingredients

• 1 1/2 pounds boneless skinless chicken breasts
• 1/2 teaspoon sea salt
• 1 tsp garlic powder
• 1/4 tsp black pepper
• 1 1/2 tsp dried tarragon or oregano
• 1 cup diced white onion
• 2 cups sliced mushrooms
• 1 cup chicken broth
• 8 oz. pkg cream cheese
• 1/2 pound dried spaghetti noodles (1/2 box cooked to package directions)
• 8 oz. pkg mozzarella cheese, grated

Add the chicken, sea salt, garlic powder, pepper, tarragon, onions and mushrooms. Pour over the chicken broth. DO NOT ADD THE CREAM CHEESE OR SPAGHETTI YET. Cover and cook on LOW for 8 hours, or HIGH for 4 hours without opening the lid during the cooking time.

Cut the cream cheese into squares and add the slow cooker, cover. In the meantime cook the spaghetti according to the package directions.

After the cream cheese has had some time to melt. Take 2 forks and shred the chicken. Stir the sauce and chicken together. Add the cooked and drained pasta. Stir. Add the mozzarella cheese over the pasta and sauce. Cover for about 10 more minutes or until the cheese has melted. Serve and enjoy!

*Turkey breast or turkey tenderloin can be used instead of chicken.
*Best to use raw chicken, not rotisserie chicken for this recipe.

Slow Cooker Sausage and Pepper Hoagies

 Ingredients

• 1 can (28 oz.) crushed tomatoes (no salt added)
• 3 garlic cloves, minced
• 1 Tablespoon Italian seasoning
• 1/4 teaspoon red pepper flakes, plus more for garnish
• 2 Tablespoons extra-virgin olive oil
• 6 Italian sausage links
• 3 bell peppers, seeded, and thinly sliced
• 1 large onion, sliced
• Salt and pepper
• 2 Tablespoons thinly sliced fresh basil
• 6 hoagie rolls, for serving
• Grated parmesan cheese, for serving

Combine the tomatoes, garlic, Italian seasoning, red pepper flakes, if using, and oil in a slow cooker. Stir in the sausages, peppers, and onion, and season with salt and pepper. Cover and cook on low for 6 hours. Then, press Cancel and stir in the basil. 

Cut the sausages into small pieces before serving to kids. Before plating, warm up the rolls in the oven at 400 degrees F for 5 to 7 minutes and serve with the sausages, peppers, onion, and Parmesan. 

For the adults or kids who can handle spice, garnish with red pepper flakes. 

Enjoy! 

(Feeding Littles & Beyond pg. 259-260)