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This Crockpot Chicken Tetrazzini recipe is an easy and delicious pasta meal the whole family will love. The chicken, mushrooms, and cheese cook up in the slow cooker to make a simple, herby, and flavorful sauce so all you need to do is add the spaghetti.
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Pin ItSlow Cooker Chicken Tetrazzini
This easy crockpot version of our Classic Chicken Tetrazzini is here for you when you’re short on hands. Creamy, cheesy pasta studded with chicken and mushrooms is the ultimate weeknight meal you can throw in the crockpot in the morning, and a mostly hands-off meal will be ready by dinner.
There are lots of ways to modify this recipe if you are looking to shake things up a bit. Try adding spinach and artichoke hearts to the dish for freshness and vibrancy. Crumbled Bacon and peas or broccoli also make great additions, as do sun-dried tomatoes for a Mediterranean flair.
If you love a good baked spaghetti dish, you may also like Chicken Spaghetti. Though similar to this tetrazzini, it has a Southwestern flair from the tomatoes, green chilies, and cheddar cheese.
Crockpot Chicken Tetrazzini Recipe
Equipment
- Crockpot
Ingredients
- 1½ pounds boneless, skinless chicken breast cut into bite-sized cubes, thighs or tenders will also work
- 8 ounces sliced cremini mushrooms white button or portobello mushrooms also work
- 1 onion diced, or try caramelized onions
- 2 cloves garlic minced
- 1 tablespoon Italian seasoning store-bought or homemade
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup low-sodium chicken broth
- 8 ounces cream cheese cut into cubes (1 brick)
- 1½ cups freshly shredded mozzarella cheese
- 16 ounces dry spaghetti (1 box), or any long pasta shape will work
- ¼ cup freshly grated Parmesan cheese optional, for garnish
- 2 tablespoons minced fresh parsley optional, for garnish
Instructions
- Spray your crockpot with nonstick cooking spray.
- Add in the chicken, mushrooms, onion, garlic, Italian seasoning, salt, pepper, broth, and cream cheese. Stir to combine.1½ pounds boneless, skinless chicken breast, 8 ounces sliced cremini mushrooms, 1 onion, 2 cloves garlic, 1 tablespoon Italian seasoning, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, 1 cup low-sodium chicken broth, 8 ounces cream cheese
- Cover and cook on low for 4-5 hours or until the chicken is cooked through.
- Turn the heat up to high, stir in the mozzarella, cover and cook for 15 minutes or until the cheese is melted.1½ cups freshly shredded mozzarella cheese
- While the cheese is melting, cook the pasta according to the package directions.16 ounces dry spaghetti
- Stir in the pasta, tossing to coat in the sauce.
- Serve, topped with parmesan and parsley.¼ cup freshly grated Parmesan cheese, 2 tablespoons minced fresh parsley
Becky’s Tips
- If time is of the essence, cook on high for 2-3 hours.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Slow Cooker Chicken Tetrazzini Step by Step
Get the crockpot ready: Spray your crockpot with nonstick cooking spray.
Add the chicken and seasonings: Add in the 1½ pounds boneless, skinless chicken breast, 8 ounces sliced cremini mushrooms, 1 onion, 2 cloves garlic, 1 tablespoon Italian seasoning, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, 1 cup low-sodium chicken broth, and 8 ounces of cream cheese.
Cook: Cover and cook on low for 4-5 hours or until the chicken is cooked through.
Add the mozzarella: Turn the heat up to high, stir in 1½ cups freshly shredded mozzarella cheese, cover, and cook for 15 minutes or until the cheese is melted.
Cook the pasta: While the cheese is melting, cook 16 ounces of dry pasta according to the package directions.
Add the pasta to the crockpot: Stir in the pasta, tossing to coat in the sauce.
Garnish and serve: Serve, topped with 1/4 cup Parmesan and 2 tablespoons minced parsley.
Storage
Store leftover crockpot chicken tetrazzini in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan set over medium-low or in the microwave in 30-second increments until warmed through.
Freeze chicken tetrazzini in an airtight container for up to 3 months. Let thaw overnight in the refrigerator and stir well before reheating.
Serving Suggestions
Serve this Italian-American classic with a Caesar Salad, chewy Garlic Knots, and a vegetable, like Creamy Garlic Mushrooms, crisp Garlic Roasted Asparagus, or Lemon Parmesan Roasted Broccoli.
