This Crockpot Chicken Tetrazzini is creamy, cozy comfort food made extra easy in your slow cooker. Tender shredded chicken, spaghetti, peas, and Parmesan all mingle in a rich, savory sauce while you go about your day. Perfect for busy weeknights, potlucks, or whenever you’re craving a hearty, family-friendly pasta dinner with almost no fuss.
Ingredients
- 2 cups cooked chicken, shredded
- 8 ounces spaghetti, broken in half
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup chicken broth
- 1 cup milk (whole or 2% works best)
- 1 cup frozen peas
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Nonstick cooking spray or a little butter/oil for greasing the slow cooker (optional but helpful)
Instructions
- Lightly grease the inside of your slow cooker with nonstick spray, butter, or oil to help prevent sticking.
- In the slow cooker, whisk together the cream of mushroom soup, chicken broth, and milk until smooth and well combined.
- Add the shredded chicken, broken spaghetti, frozen peas, garlic powder, onion powder, salt, and pepper. Stir until everything is evenly distributed and the pasta is well coated in the sauce.
- Spread the mixture into an even layer, pressing the spaghetti down so it’s mostly submerged in the liquid.
- Cover and cook on LOW for 4–5 hours, or until the spaghetti is tender and the sauce is hot and bubbly. Avoid lifting the lid too often so the heat and moisture stay in.
- Once the pasta is tender, add the grated Parmesan cheese. Stir well until the cheese is melted and the sauce is creamy and smooth. Taste and adjust seasoning with extra salt and pepper if needed.
- If the mixture seems too thick, stir in a splash of milk or broth until it reaches your desired creaminess.
- Serve hot, garnished with freshly chopped parsley and an extra sprinkle of Parmesan if you like.
Variation
- Swap the cream of mushroom soup for cream of chicken or cream of celery for a different flavor profile.
- Add 1–1 1/2 cups of sliced mushrooms or diced bell peppers along with the peas for extra veggies and texture.
- Use a different pasta shape such as rotini, penne, or egg noodles; just choose a similar weight and check for doneness a bit earlier.
Cooking Notes
- Spaghetti should be broken in half so it cooks evenly and is easier to stir inside the slow cooker.
- Keep the lid on during cooking as much as possible; frequent opening lets steam escape and can leave the pasta undercooked or dry.
- If the edges cook faster and start to dry, stir the mixture halfway through the cooking time (if convenient) to redistribute the pasta and sauce.
Serving Suggestions
- Serve with a simple green salad dressed with lemon and olive oil to balance the creaminess of the pasta.
- Pair with garlic bread, crusty baguette, or homemade dinner rolls to soak up the extra sauce.
- Add a side of roasted or steamed vegetables such as broccoli, green beans, or carrots for a complete, colorful meal.
Tips
- Start with hot cooked chicken (like freshly shredded rotisserie) if you want the dish to come up to temperature a bit faster.
- Salt carefully early on; Parmesan and canned soup both add salt, so it’s better to season lightly at first and adjust at the end.
- For easy cleanup, line your slow cooker with a slow cooker liner or grease it well, especially around the edges where pasta can stick.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 24 g
- Sodium: 650 mg
Frequently Asked Questions
- Can I cook this on HIGH instead of LOW?
Yes, you can cook on HIGH for about 2–2 1/2 hours, but check often near the end so the spaghetti doesn’t overcook and turn mushy. - Can I use uncooked chicken instead of cooked chicken?
It’s best to use cooked chicken in this recipe so the timing works for the pasta. If using raw chicken, cook it separately in the slow cooker first, shred, then add with the pasta and liquids for a shorter second cook. - How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk or broth to loosen the sauce. - Can I freeze Chicken Tetrazzini?
Because of the creamy sauce and pasta, the texture can change after freezing. It’s possible but not ideal; if you do freeze it, cool completely, freeze up to 2 months, and thaw overnight in the fridge before reheating with extra liquid.
Conclusion
This Crockpot Chicken Tetrazzini turns simple pantry staples into a creamy, crowd-pleasing dinner with almost no effort. Everything simmers together in your slow cooker for a rich, comforting pasta that tastes like you fussed, even though you didn’t. Perfect for busy nights, potlucks, or anytime you’re craving warm, cozy comfort in a bowl.
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Crockpot Chicken Tetrazzini
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Omnivore, Kid-Friendly
Description
This Crockpot Chicken Tetrazzini is creamy, cozy comfort food made extra easy in your slow cooker. Tender shredded chicken, spaghetti, peas, and Parmesan all mingle in a rich, savory sauce while you go about your day. Perfect for busy weeknights, potlucks, or whenever you’re craving a hearty, family-friendly pasta dinner with almost no fuss.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 ounces spaghetti, broken in half
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup chicken broth
- 1 cup milk (whole or 2% works best)
- 1 cup frozen peas
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Nonstick cooking spray or a little butter/oil for greasing the slow cooker (optional but helpful)
Instructions
- Lightly grease the inside of your slow cooker with nonstick spray, butter, or oil to help prevent sticking.
- In the slow cooker, whisk together the cream of mushroom soup, chicken broth, and milk until smooth and well combined.
- Add the shredded chicken, broken spaghetti, frozen peas, garlic powder, onion powder, salt, and pepper. Stir until everything is evenly distributed and the pasta is well coated in the sauce.
- Spread the mixture into an even layer, pressing the spaghetti down so it’s mostly submerged in the liquid.
- Cover and cook on LOW for 4–5 hours, or until the spaghetti is tender and the sauce is hot and bubbly. Avoid lifting the lid too often so the heat and moisture stay in.
- Once the pasta is tender, add the grated Parmesan cheese. Stir well until the cheese is melted and the sauce is creamy and smooth. Taste and adjust seasoning with extra salt and pepper if needed.
- If the mixture seems too thick, stir in a splash of milk or broth until it reaches your desired creaminess.
- Serve hot, garnished with freshly chopped parsley and an extra sprinkle of Parmesan if you like.
Notes
- Use rotisserie chicken or leftover cooked chicken to make this recipe even faster.
- If your slow cooker runs hot, begin checking the pasta around the 3 1/2–4 hour mark.
- For a richer sauce, use whole milk or swap part of the milk for half-and-half or a splash of heavy cream.
- The sauce will thicken as it cools; add a bit of warm broth or milk when reheating leftovers.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course, Pasta, Slow Cooker
- Method: Slow Cooker, Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 70 mg
Keywords: crockpot chicken tetrazzini, slow cooker chicken tetrazzini, creamy chicken pasta, easy weeknight dinner, family friendly comfort food