Slow Cooker Creamy Chicken Tetrazzini. Add the chicken to the dry noodles on the pot and leave it to do the work. It becomes a creamy, savory masterpiece that the family members will order weekly.
This is the type of dinner that you can throw together on a weeknight that will make you feel hugged at the end of a long day. You simply put in the slow cooker dry broken spaghetti, just put the chicken on it, pour a simple sauce over it, and watch the pot handle the cooking.
Servings: 6
Ingredients
- Dry spaghetti broken in 2-3 in pieces → 12 oz
- Low sodium chicken broth → 1 1/2 cups
- Cream of chicken soup → 1 (10.5 oz) can
- Cream of mushroom soup → 1 (10.5 oz) can
- Half and half or whole milk → 1 cup
- Sour cream → 1/2 cup
- Grated Parmesan cheese → 1/2 cup
- Mozzarella cheese (shredded) → 1 cup, 1/2
- Sliced mushrooms, drained (or fresh sliced mushrooms) → 1 (4 oz) can or 1 cup
- Garlic powder → 1 teaspoon
- Onion powder → 1 teaspoon
- Italian seasoning → 1 teaspoon
- Kosher salt (and additional to taste) → 1/2 teaspoon
- Black pepper → 1/2 teaspoon
- Unsalted butter, in small pieces → 1-1/2 tablespoons
- Boneless, skinless chicken breasts (approximately 3-4 breasts) → 2 pounds (1 1/2 to 2 pounds)
- Chopped fresh parsley (optional, to garnish with) → 2 tablespoons
Creamy Chicken Tetrazzini: Directions
- Spray the interiors of your slow cooker with a can of nonstick cooking spray or rub a small portion of butter or oil.
- Chop the dry spaghetti into 2-3 inch segments and empty it into the bottom of the slow cooker evenly. Attempt to maintain it in a flat form so that it gets cooked evenly.
- Whisk the chicken broth, cream of chicken soup, cream of mushroom soup, half-and-half (or whole milk), sour cream, grated Parmesan, 1/2 cup of the shredded mozzarella, garlic powder, and onion powder, and Italian seasoning, salt, and pepper together in a medium bowl and let it become mostly smooth. It will be fat and that is all right.
- It should be evenly poured over the dry broken spaghetti in the slow cooker and most of the noodles should be covered or at least moistened. With a back of a spoon, any spots that look very dry should be pressed down slightly to have some of the sauce touching them.
- Sprinkle the cut mushrooms on the prepared pasta with the sauce. Sprinkle the top with the bits of butter that will melt into the noodles as it cooks.
- Place the uncooked chicken breasts in a single layer, over the mushrooms and the pasta with the sauce. It matters–the chicken is on the top of the dry noodles, and as it is cooked the juices drip down and make the pasta tastier and softer.
- Put the slow cooker on Low with the lid and cook 3 1/2 to 4 1/2 hours or on HIGH with 2 1/2 to 3 hours. Different slow cookers have different cooking times and the first time you make it, you need to start checking it at the earlier side.
- Check the doneness of the chicken about 30 minutes before it is served. It is to be cooked through (165 deg F in the thickest part) and shreddable. In case it has been done, take the chicken breasts to a plate or a cutting board and give the pasta mixture in the slow cooker a quick swirl ensuring that noodles at the edges are transferred to the sauce.
- Use two forks or a knife to chop or shred the cooked chicken into bite-sized pieces then put it back into the slow cooker. Blend thoroughly to mix the chicken and the creamy pasta. In case the mixture appears too thick or the pasta is not as tender as it should, splash or two of additional chicken broth or milk, stir, and cover once more.
- The remaining 1/2 cup of mozzarella shredded should be sprinkled over. Keep covered and low-cook another 15-20 minutes, simply until the cheese is melted, and the pasta is quite tender and creamy.
- Taste and add some more salt and pepper when necessary. In case of use, sprinkle fresh parsley that is chopped and placed on top in order to add a bit of color. Stir the tetrazzini into a slow cooker and cook until creamy.
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