Looking for an easy meal to make this week? Try this delicious Crock-Pot Chicken Tetrazzini and let your slow cooker do all the heavy lifting.
Oh, the Crock-Pot. Where do I start? It’s probably one of my favorite kitchen appliances, and boy, does it get used a lot during the week! It’s perfect for those busy weeknights when the last thing you want to think about is cooking dinner. Just set it and forget it—it’s that easy!
Now that summer is transitioning into autumn, I’m bringing back all of my favorite Crock-Pot recipes—like this delicious chicken tetrazzini. Everything from the fork-tender chicken breast to the creamy, tangy mushroom-packed sauce reminds me why I love Italian-American recipes in the first place. The comforting and hearty elements of Italian-American dishes bring me so much joy, and this chicken tetrazzini recipe covers all the bases.
Last week, I whipped this up for dinner and served it to my nephews and partner. Let me tell you, this recipe is picky-eater-approved. Everyone around the table had their plates clean and cleared within minutes and were checking the Crock-Pot for seconds. Serve it with cooked spaghetti noodles like the recipe, or switch it up like I did and spoon it over some toasted sourdough bread. The crispy bread soaks up the creamy mushroom sauce perfectly, and will definitely make you want to add it to your weekly dinner rotation.
Can I use chicken thighs instead?
Yes! You can totally use chicken thighs instead of breast. I actually prefer chicken thighs in this recipe since the slow-cooking of the Crock-Pot perfectly tenderizes the meat, locking in the moisture and making it super juicy. The cooking method stays the same; just make sure to use boneless and skinless chicken thighs to avoid having to carve around the bone and remove the skin.
How do I store leftovers?
You can store any leftover chicken tetrazzini in an airtight container in the refrigerator for up to 3 days. You can also store it in the freezer for up to 2 months. To defrost, I recommend leaving it in the refrigerator to fully thaw. Once it’s thawed, reheat it in a lightly oiled pan over medium heat until it’s heated through. If it seems a bit dry or thick, add a bit of chicken broth or water to add back some moisture.
Serving suggestions
This chicken tetrazzini would be great served over cooked pasta, egg noodles, or even a thick slice of toasted sourdough bread. If you want to get some greens on the table, I recommend serving it with this lovely Spring Salad, some Roasted Zucchini, or this Sautéed Spinach. You can also serve it alongside this tasty Italian Salad and one of my favorite side dishes, Roasted Broccoli And Cauliflower.
Ingredients
- 1 1/4 pounds boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 cups fresh mushrooms sliced
- 1 small onion diced
- 3 cloves garlic minced
- 1 cup low-sodium chicken broth
- 8 ounces cream cheese cut into cubes and softened
- 8 ounces spaghetti noodles
- Grated Parmesan cheese for garnish (optional)
- Fresh parsley for garnish (optional)
Instructions
- Season the chicken with salt and pepper. Place the chicken in the Crock-Pot and drizzle with olive oil. Add the sliced mushrooms, diced onion, minced garlic, and chicken broth on top.
- Cover the Crock-Pot and cook on 'High' for 3-4 hours.
- Once the chicken is tender, use two forks to shred it in the Crock-Pot. Add the cream cheese cubes over the chicken and stir gently to combine.
- Cover and cook on 'Low' for an additional 30 minutes, allowing the sauce to thicken and the cream cheese to melt completely. Meanwhile, prepare the spaghetti by boiling it in a large pot of salted water according to the package instructions and then draining.
- To serve, spoon the chicken and sauce over the hot drained spaghetti noodles. Garnish with Parmesan and fresh parsley if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment