This slow cooker chicken tetrazzini recipe is a comforting and flavorful dish that is perfect for a family dinner or potluck. Tender chicken, mushrooms, and pasta are cooked in a creamy sauce and topped with gooey cheese. The slow cooker allows the flavors to meld together while you go about your day. Serve this rich and hearty dish with a side salad or some crusty bread for a complete meal.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 pound spaghetti noodles
- 1 cup sliced mushrooms
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Directions
- Cook the spaghetti noodles according to package instructions, then drain and set aside.
- In a skillet, melt the butter over medium heat. Add the diced onion, minced garlic, and sliced mushrooms. Cook until the mushrooms are tender and the onions are translucent.
- In a small bowl, whisk together the flour and chicken broth until smooth.
- Pour the chicken broth mixture into the skillet with the mushrooms and onions. Stir in the dried thyme, dried oregano, dried basil, salt, and pepper. Cook for a few minutes until the mixture thickens.
- Transfer the mushroom mixture to a slow cooker. Add the chicken breasts and make sure they are submerged in the sauce.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
- Stir in the cooked spaghetti noodles, heavy cream, and grated Parmesan cheese. Cover and cook on low for an additional 30 minutes, until the sauce has thickened and the flavors have melded together.
- Serve the slow cooker chicken tetrazzini hot, garnished with chopped fresh parsley.
