Imagine coming home to a warm, creamy, and absolutely irresistible pasta dish that practically cooks itself - welcome to the world of Slow Cooker Chicken Tetrazzini! This mouthwatering Italian-inspired recipe transforms simple ingredients into a luxurious meal that will have your family begging for seconds. With minimal prep time and maximum flavor, this one-pot wonder is about to become your new go-to dinner solution that combines convenience, comfort, and culinary magic.
Prep Time: 20 mins
Cook Time: 4 hrs
Total Time: 4 hrs 20 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 cups cooked chicken, shredded
- 8 oz spaghetti, uncooked
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup chicken broth
- 1 cup milk
- 1 cup frozen peas
- 1 cup shredded mozzarella cheese
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Prepare the chicken by shredding 2 cups of cooked chicken meat. If using raw chicken, you can cook and shred it before adding to the slow cooker.
- Lightly grease the inside of your slow cooker with cooking spray to prevent sticking.
- Break the uncooked spaghetti noodles in half to fit more easily in the slow cooker.
- In a large mixing bowl, whisk together cream of mushroom soup, chicken broth, milk, garlic powder, salt, and pepper until smooth and well combined.
- Layer the ingredients in the slow cooker: first place the uncooked spaghetti noodles, then spread the shredded chicken evenly over the noodles.
- Pour the soup mixture over the chicken and noodles, ensuring everything is covered and moistened.
- Sprinkle frozen peas over the top of the mixture.
- Cover and cook on low heat for 4 hours, or until pasta is tender and sauce is creamy.
- In the last 30 minutes of cooking, sprinkle shredded mozzarella cheese over the top.
- Once cooking is complete, let stand for 10 minutes before serving to allow sauce to thicken.
- Serve hot, garnishing with additional black pepper or fresh parsley if desired.
Tips
- • For extra flavor, consider using rotisserie chicken or seasoning your chicken with Italian herbs before shredding. • Break spaghetti noodles into smaller pieces to ensure even cooking and easier serving. • Don't overcook - check pasta tenderness around the
- 5-hour mark to prevent mushy noodles. • Use full-fat milk and cream of mushroom soup for a richer, creamier texture. • If you prefer a thicker sauce, mix a tablespoon of cornstarch with the liquid ingredients. • For a crispy top, transfer to a broiler for 2-3 minutes after slow cooking to brown the cheese. • Leftovers can be stored in the refrigerator for up to 3 days and reheated with a splash of additional broth.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 25g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 70mg
