Best Ever Easy Crockpot Chicken Tetrazzini
Do you ever have those days where you just need a hug in a bowl? I certainly do! That’s why I first developed this recipe for Easy Crockpot Chicken Tetrazzini. It’s the ultimate comfort food without any of the kitchen fuss.
I remember trying to make traditional Tetrazzini after a long day of juggling work and family, and the sauce just refused to cooperate. My kitchen was a disaster! I needed a foolproof solution for a delicious, easy dinner that basically made itself.
This slow cooker version changed everything. It’s creamy, cheesy, and requires minimal hands-on time, making it a tested family favorite for even the busiest weeknights. Just set it and forget it!
❤️ Why You’ll Love This Recipe
- Effortless Prep: Dump the ingredients, turn on the slow cooker, and walk away.
- Ultimate Comfort: Creamy, cheesy sauce coated in tender shredded chicken and spaghetti.
- Feeds a Crowd: Perfect for potlucks, meal prep, or feeding hungry teenagers.
- Kid-Approved: The mild flavors and creamy texture make it a huge hit with picky eaters.
What You Need
You only need a few simple pantry staples for this recipe, plus chicken and pasta! The magic happens when the slow cooker blends the creamy sauce base into perfection.
Check the full printable recipe card below for detailed measurements and optional add-ins like mushrooms or peas.
💡 Expert Tips for Perfect Tetrazzini
- Shredding Chicken: Use a hand mixer! Place the cooked chicken breasts in the crockpot and blend on low speed for 30 seconds for perfectly shredded chicken.
- Don’t Overcook the Pasta: Add the spaghetti or linguine only during the last 20-30 minutes of cooking. If you add it too early, it will be mushy.
- The Cheese Factor: Always stir in the cheese after the heat is off or reduced to low. High heat can cause cheese sauces to become grainy.
- Thickening the Sauce: If your sauce seems too runny, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water (a slurry) and stir it in during the last 15 minutes of cooking.
Variations & Substitutions
- Gluten-Free: Substitute traditional pasta with brown rice pasta or chickpea pasta, and ensure your canned soups are GF certified.
- Keto/Low Carb: Skip the pasta entirely! Serve the creamy chicken sauce over zoodles, spaghetti squash, or steamed cauliflower rice.
- Turkey Tetrazzini: This is a fantastic way to use up leftover Thanksgiving turkey. Simply swap the raw chicken for 3 cups of cooked, shredded turkey.
- Mushrooms: Sauté 1 cup of sliced mushrooms and stir them in with the creamy sauce base for extra depth of flavor.
Storage & Freezing
This dish is fantastic for leftovers, but storing it correctly is key to maintaining that creamy texture.
Refrigerating: Store leftovers in an airtight container for up to 3–4 days. The pasta will soak up more sauce upon sitting, so you may need to add a splash of milk when reheating.
Freezing (Recommended): Tetrazzini freezes well! Cool completely, transfer to a freezer-safe container, and store for up to 3 months. Thaw overnight in the fridge and reheat gently.
Frequently Asked Questions
Yes, but it is generally safer and results in a better texture if you thaw the chicken first. If using frozen, add 1-2 hours to the cooking time and ensure they reach 165°F internally.
Spaghetti or linguine are traditional, but egg noodles, rotini, or penne also work wonderfully in the slow cooker. Be sure to break long pasta in half before adding.
While this is a creamy comfort dish, you can make it lighter by using low-fat cream soups, opting for low-sodium broth, and incorporating extra vegetables like peas, carrots, or spinach.
Enjoy Your New Favorite Dinner!
This Easy Crockpot Chicken Tetrazzini proves that delicious, homemade comfort food doesn’t have to mean spending hours over a hot stove.
If you loved this recipe, please let me know in the comments below! Happy cooking, and don’t forget to Pin this recipe for later!
Easy Crockpot Chicken Tetrazzini (Ultimate Comfort Food)
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup chicken broth
- 1/2 cup sour cream
- 1 tsp onion powder
- 1/2 tsp black pepper
- 12 oz dry spaghetti (broken in half)
- 2 cups shredded cheddar or Monterey Jack cheese
- 1/2 cup frozen peas (optional)
- 1/4 cup grated Parmesan cheese (for garnish)
Instructions
- Step 1 Combine the sauce: In the slow cooker, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, onion powder, and pepper.
- Step 2 Add chicken: Place the raw chicken breasts directly into the sauce mixture.
- Step 3 Cook: Cover and cook on HIGH for 3.5 hours or on LOW for 6-7 hours, until the chicken is cooked through and easily shreddable.
- Step 4 Shred: Carefully remove the chicken and shred it using two forks (or a hand mixer). Return the shredded chicken to the slow cooker and stir to coat.
- Step 5 Add Pasta: Break the spaghetti in half and stir it into the mixture. Ensure the pasta is submerged in the sauce. Cook for an additional 20u201330 minutes on HIGH until the pasta is al dente (tender, but not mushy).
- Step 6 Finish and Serve: Stir in the shredded cheddar cheese and frozen peas (if using). Cover for 5 minutes until the cheese is melted and gooey. Serve immediately, garnished with Parmesan cheese.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup chicken broth
- 1/2 cup sour cream
- 1 tsp onion powder
- 1/2 tsp black pepper
- 12 oz dry spaghetti (broken in half)
- 2 cups shredded cheddar or Monterey Jack cheese
- 1/2 cup frozen peas (optional)
- 1/4 cup grated Parmesan cheese (for garnish)
