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