Chicken Tetrazzini Crock Pot Recipe

Lily Brooks

This chicken tetrazzini crock pot recipe delivers rich, creamy comfort food with minimal effort. A slow cooker twist on the classic dish, it's perfect for family dinners or easy meal prep.

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Prep Time 15

Cook Time 4

Total Time 4 15

Servings: 6 servings

Course: Main Dish

Cuisine: American

Calories: 485

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients:

2 pounds boneless skinless chicken breasts (or thighs)
12 oz wide egg noodles or fettuccine
1 can 10.75 oz cream of mushroom soup
1 can 10.75 oz cream of chicken soup
8 oz cream cheese cubed
1½ cups low-sodium chicken broth
1 cup frozen peas
8 oz mushrooms sliced

Flavor Enhancers:

½ cup dry white wine optional
1 medium onion diced
3 cloves garlic minced
1 teaspoon Italian seasoning
½ teaspoon paprika
Salt and black pepper to taste

Cheese & Finishing Touches:

1 cup shredded cheddar cheese
½ cup grated Parmesan cheese
¼ cup chopped fresh parsley
½ cup panko breadcrumbs optional topping

Method

Season chicken with salt, pepper, and paprika; place in crock pot.
Whisk together soups, broth, and wine; pour over chicken.
Add onions, garlic, mushrooms, and Italian seasoning. Cover and cook on LOW for 3.5 hours.
Shred chicken and return to pot. Add uncooked pasta, pressing into the sauce.
Cook on LOW for 30 more minutes. Add cream cheese and peas during last 10 minutes.
Stir in cheddar and half the Parmesan. Let rest 5 minutes. Garnish with parsley and extra Parmesan before serving.

Nutrition

Serving: 1servingCalories: 485kcalCarbohydrates: 42gProtein: 38gFat: 18gSodium: 890mgFiber: 3g

Notes

Swap cream cheese with Greek yogurt for lighter version. Use whole wheat pasta or veggie noodles for healthier alternatives. To freeze, cool and portion in airtight containers.

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