This Crockpot Chicken Tetrazzini is a delicious take on a creamy, cheesy spaghetti with chicken and mushrooms. It's a versatile dish that you can serve in several ways, but I love it over pasta for a classic version. This recipe will get everyone excited for dinnertime.
Whenever I'm looking for a quick, yet filling chicken dinner that doesn't require a lot of work to prepare, I turn to this slow cooker chicken tetrazzini! It doesn't take a lot of ingredients, and I can set it and forget it until it's time to eat.
More easy slow cooker dinners you'll love include pot roast, as well as pork chops and potatoes.
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Why You'll Love This Recipe
- It cuts down on prep time: The chicken, sauce, and veggies are added directly to the pot with minimal prepping, and then they are left to cook. The only other steps are shredding the chicken once it's ready and making the pasta.
- It's versatile: I love that you can serve this in many ways. Enjoy it over pasta, rice, or with more vegetables.
- It's budget-friendly: This is an inexpensive recipe, which makes it perfect for a family dinner. It's a great addition to your weekly rotation!
Ingredients
I use common ingredients for this chicken tetrazzini recipe, with cream of chicken soup being one of the most important.
- Chicken breast: You can use thighs in a pinch, but I find that they take longer to cook and aren't easy to shred. Ensure that your chicken breasts are boneless and thawed before they go in the slow cooker.
- Cream soup: Cream of chicken soup is one of my favorite crockpot ingredients because it's a great way to thicken and add flavor to a sauce or gravy with little effort. I use cream of mushroom soup as well to enhance the mushroom flavor.
- Cheese: I use shredded mozzarella and Parmesan cheese. I recommend shredding them yourself because they melt better without the anti-caking ingredients added to pre-shredded bags.
- Veggies: Fresh mushrooms and frozen peas are used to make this a classic tetrazzini recipe.
- Breadcrumbs: The breadcrumbs add a little texture to the dish. I toast the panko to get it perfectly crispy! You may use regular breadcrumbs if you prefer, but they won't have the same crunch.
- Spaghetti: This is traditional, but you can choose another shape like linguine, fettuccine, or even bowties for fun!
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Italian-style: Stir in freshly chopped basil and sundried tomatoes for a delicious Italian twist.
- Gluten-free: Use gluten-free soups and choose a gluten-free pasta, or use cooked cauliflower as the base.
- Try turkey: Turkey breast is a great alternative to this recipe, but ensure that it is fully cooked before shredding, especially if it is larger than average chicken breasts.
How to Make Crockpot Chicken Tetrazzini
These are instructions on how to make chicken tetrazzini in the crockpot. It doesn't take a lot of work before you get started. All you have to do is cook the pasta once the other components are ready.
Step 1: Add the chicken and mushrooms. Place the chicken breasts in the bottom of the pot and season them. Then, sprinkle in the mushrooms and cubes of cream cheese.
Step 2: Combine and add the soup mixture. Next, whisk the cream soups with chicken broth until smooth, and then pour over the top of the chicken.
Step 3: Cook and shred the chicken. Pop the lid on and cook on low for 4-5 hours or until the chicken is fully cooked and tender. Then, remove the chicken breasts and shred them with two forks.
Step 4: Stir cheese and chicken into the sauce. Next, mix the cheese into the sauce, and then put the shredded chicken back into the pot with the peas. Let it cook for about 15 minutes.
Step 5: Toast the panko. Now grab a skillet and toast the panko breadcrumbs over medium heat until golden brown.
Step 6: Serve. Spoon the chicken tereazzini over the cooked spaghetti and sprinkle the toasted panko on top!
Recipe Tips
- Use leftover chicken as a shortcut: Cook the veggies in the sauce on low for 2-3 hours and then add the cooked, shredded chicken for the last 30 minutes to warm it through. Try a rotisserie chicken or leftovers from another recipe.
- Don't overcook the pasta: Even though you are cooking it separately, I would still only cook it to al dente. Sometimes, I like to add it to the pot and mix it with the chicken and sauce, and this prevents the spaghetti from becoming mushy.
- Add broth or cream if it's thick: If the sauce is too thick for your liking, add a splash of chicken broth or heavy cream to thin it out slightly.
This crockpot chicken spaghetti is a perfect example of another slow-cooked creamy chicken meal.
Storage Directions
- Storing: Store leftover chicken tetrazzini in an airtight container for up to 3 days in the refrigerator. You may freeze the chicken and sauce for up to 2 months, and make the pasta fresh before serving.
- Reheating: You may reheat a portion in the microwave for 2-3 minutes or until warm (I recommend covering the plate with a paper towel). Use a saucepan over low heat as well. Add a splash of broth or water to loosen it up as needed.
Serving Suggestions
- Enjoy a tasty green veggie side dish with this crockpot chicken tetrazzini. I enjoy Parmesan zucchini bites and bacon-wrapped asparagus!
- Brighten up the meal with a side of cucumbers and onions in vinegar.
- You can't go wrong with some fluffy dinner rolls to soak up the extra creamy sauce.
- Prepare a refreshing drink like this white linen cocktail to make your dinner feel fancy.
Recipe FAQs
I don't recommend it because it won't cook properly or evenly. It's best to cook the components separately and then bring them together just before serving.
Sure! Cook the chicken breasts with the veggies and sauce mixture for about 20-25 minutes at high pressure, and make the spaghetti separately.
This can happen as it cools. Drizzle a little olive oil and toss the spaghetti to coat it, and that will keep it from clumping and sticking together.
More Delicious Chicken Recipes
Do you like chicken recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Slow Cooker Chicken Tetrazzini
Ingredients
- 2 chicken breasts Boneless, skinless
- 10.5 ounces cream of chicken soup
- 10.5 ounces cream of mushroom soup
- ½ cup chicken broth
- 1 cup mozzarella cheese shredded
- ½ cup parmesan cheese shredded
- 4 ounces cream cheese cut into small cubes
- 1 cup mushrooms sliced
- ½ cup frozen peas
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- Salt and pepper to taste
- ½ cup panko breadcrumbs
- Fresh parsley for garnish
- Spaghetti cooked according to package directions for serving
Instructions
- Prepare the slow cooker by lightly coating the insert with cooking spray or a small amount of oil.
- Place the chicken breasts in the bottom of the slow cooker. Season with garlic powder, onion powder, dried parsley, salt, and pepper. Place the mushrooms and cream cheese around the seasoned chicken.
- In a small bowl, whisk together the cream of chicken soup, cream of mushroom soup, and chicken broth. Pour over chicken.
- Cover and cook on low for 4 to 5 hours, or until the chicken is cooked through and tender.
- Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
- While the chicken is removed, stir in the mozzarella, and parmesan until melted and smooth.
- Return the chicken to the crockpot, along with the frozen peas. Stir to combine.
- Cover and cook for an additional 15 minutes.
- While the peas are cooking, prepare the pasta as directed on the package and toast the panko. In a small skillet, toast the panko over medium heat. Remove from heat and set aside.
- To serve, spoon the chicken tetrazzini over pasta and top with toasted panko and fresh parsley before serving.
Notes
- Add some olive oil to the spaghetti after cooking and draining it to prevent it from clumping.
- Avoid adding the uncooked spaghetti to the crockpot. It will not cook evenly with this easy recipe for chicken tetrazzini.
- Try using leftover chicken or precooked chicken to cut down on cooking time and reduce waste.
Bonita says
I am making this tonight. I don't see in the recipe where you are supposed to add the onions. I guess they get sauteed with the mushrooms?
Karin and Ken says
You are correct! I can't thank you enough for pointing out my error. This dish is delicious in my opinion and would love to hear what you think of it if you wouldn't mind. Regardless, take care and thank you again. Karin