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Slow Cooker Chicken Tetrazzini Recipe

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4.4 from 90 reviews

  • Author: Emma
  • Total Time: 6 hours 15 minutes
  • Yield: 8 servings

Description

Slow Cooker Chicken Tetrazzini is a comforting and easy-to-make dinner recipe featuring tender chicken breasts cooked slowly with creamy soups, mushrooms, and cheese. This hearty dish combines shredded slow-cooked chicken with mozzarella, parmesan, and cream cheese in a savory sauce, served over perfectly cooked spaghetti and topped with toasted panko breadcrumbs and fresh parsley for extra crunch and flavor.

Ingredients

Meat and Dairy

  • 2 boneless, skinless chicken breasts
  • 1 cup shredded mozzarella cheese
  • ½ cup shredded parmesan cheese
  • 4 ounces cream cheese, cut into small cubes

Soups and Broth

  • 10.5 ounces cream of chicken soup
  • 10.5 ounces cream of mushroom soup
  • ½ cup chicken broth

Vegetables

  • 1 cup sliced mushrooms
  • ½ cup frozen peas

Seasonings

  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried parsley
  • Salt and pepper to taste

Additional Ingredients

  • ½ cup panko breadcrumbs
  • Fresh parsley for garnish
  • Spaghetti, cooked according to package directions for serving

Instructions

  1. Prepare the slow cooker: Lightly coat the insert of the slow cooker with cooking spray or a small amount of oil to prevent sticking.
  2. Layer the chicken and ingredients: Place the chicken breasts at the bottom of the slow cooker. Season with garlic powder, onion powder, dried parsley, salt, and pepper. Arrange the sliced mushrooms and cubed cream cheese around the chicken.
  3. Mix and pour soups: In a small bowl, whisk together the cream of chicken soup, cream of mushroom soup, and chicken broth. Pour this mixture evenly over the chicken and mushrooms in the slow cooker.
  4. Cook on low: Cover and cook on low heat for 4 to 5 hours, or until the chicken is fully cooked through and tender.
  5. Shred the chicken: Carefully remove the chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken to the slow cooker.
  6. Add cheeses and peas: Stir in the shredded mozzarella and parmesan cheeses until melted and smooth. Add the frozen peas and gently mix to combine everything evenly.
  7. Final cook: Cover and cook for an additional 15 minutes on low to allow peas to heat through and cheese to fully melt.
  8. Prepare pasta and panko topping: While the peas are cooking, prepare spaghetti according to package instructions. In a small skillet over medium heat, toast the panko breadcrumbs until golden brown, then set aside to cool slightly.
  9. Serve: Spoon the creamy chicken tetrazzini over cooked spaghetti on serving plates. Top with toasted panko breadcrumbs and garnish with fresh parsley to add a crisp texture and fresh flavor.

Notes

  • Add some olive oil to the cooked and drained spaghetti to prevent it from clumping together.
  • Do not add uncooked spaghetti to the slow cooker, as it will not cook evenly in this recipe.
  • Leftover or precooked chicken can be used to reduce cooking time and minimize waste.
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://cookinginspirations.com/slow-cooker-chicken-tetrazzini-recipe/