Crockpot Chicken Tetrazzini Recipe

4.75 from 8 votes

Throw chicken, mushrooms, pasta, and a few other ingredients into the slow cooker, and you'll have a tasty dinner ready to serve.

Step-by-step photos can be seen below the recipe card.

Prep Time15

Cook Time4 30

Total Time4 45

Course: Dinner, Main Course

Cuisine: American

Servings:

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

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