Crockpot Chicken Tetrazzini
A comforting dish of tender noodles, shredded chicken, and a creamy mushroom sauce, perfect for family gatherings and busy nights.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Leftover roast chicken or rotisserie chicken can be used.
- 8 ounces spaghetti, broken in half Shorter pasta shapes can be used as an alternative.
- 1 can (10.5 ounces) cream of mushroom soup Can substitute with cream of chicken soup.
- 1 cup chicken broth Use vegetable broth for a vegetarian option.
- 1 cup milk
- 1 cup frozen peas Fresh peas can be used when in season.
- 1 cup grated Parmesan cheese For a richer flavor, use freshly grated cheese.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- In a slow cooker, combine the cooked chicken, broken spaghetti, cream of mushroom soup, chicken broth, milk, peas, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
- Push the ingredients gently so the noodles sit mostly submerged.
Cooking
- Cover and cook on low for 4-5 hours, or until the spaghetti is tender.
- Check at four hours; the noodles should be tender but not falling apart.
Finishing Touches
- Stir in the grated Parmesan cheese before serving until melted into the sauce.
- Garnish with fresh parsley and enjoy.
Notes
Serve with additional Parmesan, crushed red pepper, and a basket of crusty bread. Leftovers can be stored in airtight containers in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat with a splash of broth or milk as needed.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 7gSodium: 800mgFiber: 3gSugar: 2g
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