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Crockpot Chicken Tetrazzini

A comforting and hearty slow-cooked dish with tender chicken, creamy sauce, and noodles, perfect for busy weeknights or family gatherings.
Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450

Ingredients
  

Main Ingredients
  • 2 lb boneless, skinless chicken breasts about 3 large breasts
  • 1 medium onion, diced
  • 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 cubed
  • 1/2 lb spaghetti, uncooked broken in half before adding
  • 1/2 cup grated Parmesan cheese
  • 2 Tbsp fresh parsley, chopped for garnish

Method
 

Preparation
  1. Gather and prepare all your ingredients.
  2. Place the cubed chicken, diced onions, sliced mushrooms, garlic powder, dried oregano, salt, pepper, and chicken broth into the crockpot. Gently fold to combine the ingredients.
Cooking
  1. Cover the crockpot and cook on high for 4 hours.
  2. After 4 hours, break the spaghetti in half and add it to the crockpot. Stir gently, pushing the pasta down to ensure it’s submerged in the liquid.
  3. Cube the cream cheese and place it on top of the pasta. Cover again and switch the setting to low. Cook for an additional 30 minutes.
  4. After 30 minutes, fold everything together to incorporate the cream cheese. Let it sit for about 5 minutes to allow the noodles to finish cooking.
  5. If necessary, you can add a bit of water or broth for your desired pasta consistency.
  6. Plate the dish and garnish it with additional grated Parmesan cheese and fresh parsley.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Can be frozen in a container for up to 3 months. Consider sautéing the onions and mushrooms before adding to enhance flavor. Substitute cream cheese with sour cream and Greek yogurt if needed.