This Crockpot Chicken Tetrazzini recipe is an easy and delicious pasta meal to make for the whole family. Chicken, mushrooms, pasta, and cheese cook up in the slow cooker to make a simple, herb-y, and flavorful dinner!
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What’s in Slow Cooker Chicken Tetrazzini?
This easy crockpot version of classic chicken tetrazzini is here for you when you’re short on time. Creamy, cheesy pasta studded with chicken and mushrooms is the ultimate easy weeknight meal!
- Chicken: I used boneless, skinless chicken breasts, but thighs or tenders will also work.
- Mushrooms: I like sliced cremini mushrooms, but white button or portabello mushrooms also work.
- Onion: Adds an earthy and sweet flavor.
- Garlic: Adds an earthy flavor and a pungent aroma.
- Italian Seasoning: A blend of herbs that adds depth to the dish.
- Salt + Pepper: Enhances the natural flavors of the dish.
- Chicken Broth: Creates a savory, umami base for the sauce.
- Cheese: Cream cheese, mozzarella, and Parmesan make this dish ultra gooey, creamy, and cheesy.
- Pasta: I like to use spaghetti, but any long pasta shape will work.
- Parsley: Adds a pop of color and freshness.
Pro Tip: Try adding some caramelized onions for even more flavor!
Variations on Easy Slow Cooker Chicken Tetrazzini
There are lots of ways to change up this tetrazzini recipe. Try adding some spinach and artichoke hearts to the dish for freshness and vibrancy. Crumbled bacon and peas or broccoli also make great additions, as do sun-dried tomatoes for a Mediterranean flair.
While the two dishes seem similar, they have different tastes. Chicken spaghetti has a Southwestern flair from the tomatoes and green chilies and cheddar cheese. Tetrazzini is much milder in flavor.
This dish is named after the Italian opera star Luisa Tetrazzini and was created by the lead chef at the hotel in San Francisco where she made her American debut.
I prefer to cook chicken on low because there is less of a risk of overcooked, dry chicken.
I always recommend opting to cook chicken on low in the crockpot, and don’t be afraid to check on it frequently. You’ll get the hang of how long it takes your crockpot to cook chicken to perfection after just a few tries!
If your chicken is tough, it was likely overcooked. Check for doneness earlier next time!
How to Store and Reheat
Store leftover crockpot chicken tetrazzini in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan set over medium-low or in the microwave in 30-second increments until warmed through.
How to Freeze
Freeze chicken tetrazzini in an airtight container for up to 3 months. Let thaw overnight in the refrigerator and stir well before reheating.
Serving Suggestions
Serve this Italian-American classic with a Caesar salad, garlic knots, and a vegetable, like creamy garlic mushrooms, garlic roasted asparagus, or lemon Parmesan roasted broccoli.
Crockpot Chicken Tetrazzini Recipe
Equipment
Ingredients
- 1½ pounds boneless, skinless chicken breast cut into bite-sized cubes
- 8 ounces sliced cremini mushrooms
- 1 onion diced
- 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)
- ¼ cup freshly grated Parmesan cheese optional, for garnish
- 2 tablespoons minced fresh parsley optional, for garnish
Instructions
- 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
Video
Becky’s Tips
- You can also use chicken tenders.
- For a faster recipe, cook on high for 2-3 hours.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
