Crockpot Chicken Tetrazzini Recipe

What’s in Slow Cooker Chicken Tetrazzini?

This easy crockpot version of classic chicken tetrazzini is here for you when you’re short on time. Creamy, cheesy pasta studded with chicken and mushrooms is the ultimate easy weeknight meal!

Chicken: I used boneless, skinless chicken breasts, but thighs or tenders will also work. Mushrooms: I like sliced cremini mushrooms, but white button or portabello mushrooms also work. Onion: Adds an earthy and sweet flavor. Garlic: Adds an earthy flavor and a pungent aroma. Italian Seasoning: A blend of herbs that adds depth to the dish. Salt + Pepper: Enhances the natural flavors of the dish. Chicken Broth: Creates a savory, umami base for the sauce. Cheese: Cream cheese, mozzarella, and Parmesan make this dish ultra gooey, creamy, and cheesy. Pasta: I like to use spaghetti, but any long pasta shape will work. Parsley: Adds a pop of color and freshness.

Pro Tip: Try adding some caramelized onions for even more flavor!

Variations on Easy Slow Cooker Chicken Tetrazzini

There are lots of ways to change up this tetrazzini recipe. Try adding some spinach and artichoke hearts to the dish for freshness and vibrancy. Crumbled bacon and peas or broccoli also make great additions, as do sun-dried tomatoes for a Mediterranean flair.

How to Store and Reheat

Store leftover crockpot chicken tetrazzini in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan set over medium-low or in the microwave in 30-second increments until warmed through.

How to Freeze

Freeze chicken tetrazzini in an airtight container for up to 3 months. Let thaw overnight in the refrigerator and stir well before reheating.

Serving Suggestions

Serve this Italian-American classic with a Caesar salad, garlic knots, and a vegetable, like creamy garlic mushrooms, garlic roasted asparagus, or lemon Parmesan roasted broccoli.