Crockpot Chicken Tetrazzini
This cozy Crockpot Chicken Tetrazzini recipe is made for those lazy days when you want comfort in a bowl without much effort. Just add chicken, veggies, broth, and seasonings to your slow cooker while you go about your day. Then, when the time’s right, break in some pasta, top with cream cheese, cook, and stir it together for the creamiest, dreamiest spaghetti dinner. Finish with a sprinkle of Parmesan and parsley, and you’ve got a meal that’s budget-friendly, meal prep–approved, and big family–ready!
Chicken Tetrazzini is an Italian-American creamy chicken spaghetti that feels like pure comfort food. Some versions call for canned soup, but I like to make mine from scratch with cream cheese and broth for the silkiest, creamiest homemade sauce. I also use my slow cooker to make this recipe with simple pantry and fridge staples (think dried spaghetti, chicken, mushrooms, onion, and Parmesan), for an almost effortless dinner with leftovers I actually look forward to.
- 2 lb. chicken breasts (cut into cubes (boneless, skinless, about 3 large breasts, 907g))
- 1 onion (medium dice (290g, 2 cups))
- 8 oz. mushrooms (cleaned and sliced)
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper (freshly cracked)
- 1 cup chicken broth
- 8 oz. cream cheese
- ½ lb. spaghetti (uncooked)
- ½ cup Parmesan cheese (grated, (50g))
- 2 Tbsp fresh parsley (chopped)