Chicken Fettuccini

Submitted by Lynda Eagleson

Chicken Fettuccini

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Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes


  • 800g diced chicken breast/thigh
  • 1 onion chopped
  • 3cups chopped mushrooms
  • 3 cloves garlic
  • 400g tin diced tomatoes
  • 3 tbls tomato paste
  • 200g chopped bacon
  • 200g broc/cauli
  • 1 c chick stock
  • 1 1/2 c water
  • 1/2 - 3/4 c cream added towards end
  • Fettucine either precooked and added at end or put in an hour before cooked if enough liquid.


  • Add all ingredients except cream and pasta
  • Cook on low 4-5 hours
  • After 4 hours add fettuccine,
  • When cooked,stir through the cream.
  • Add salt and pepper to taste.

3 thoughts on “Chicken Fettuccini”

  1. Bernadette Borg

    Because of the previous comment, I left out the water, but still kept the stock. Mine still had too much liquid, though, so I thickened it with cornflour. My family ate it, but I don’t think I’ll make it again. I bought three of the slow cooker books and I’m going through the ones that are likely to please. There are sooo many!

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