Leave it to the slow cooker to transform the ingredients in this recipe into a wonderfully delicious, creamy, flavorful, and comforting chicken dinner.
If you want to put together a dish with affordable ingredients that ends up tasting like a million bucks, you must make this slow-cooker chicken tetrazzini. The first time I made it, my family asked me if we were having company for dinner. It’s that special.
Although the name was inspired by the famous Italian soprano Luisa Tetrazzini in the early 1900s, chicken tetrazzini is actually an American creation. More than one chef has taken credit for its invention. Both Chef Arbogast of the Palace Hotel in San Francisco and Chef Pavini of the Knickerbocker Hotel in New York City claimed to have invented the dish, but there is no dispute that it was named in honor of the diva.
And with its rich flavors and luxurious texture, slow-cooker chicken tetrazzini is a testimony to elegance. Ultra-tender shredded chicken breast and al dente pasta in a rich, creamy, two-cheese sauce are enhanced by the addition of hearty, meaty sliced mushrooms and diced onion. Yet despite its exquisite combination of all of these ingredients, slow-cooker chicken tetrazzini is super easy to prepare. Even though there are a few steps required for the finished dish, basically, your slow cooker will do most of the work. By the time you get to step three, the chicken will be so tender it will be no work at all to shred it. The combination of cream cheese and mozzarella gives the sauce a thick, velvety smoothness that blankets the other ingredients—including the umami-forward mushrooms—with an irresistibly rich and tangy taste. Slow-cooker chicken tetrazzini is so delicious that you might just honor its namesake by bursting into song after the first bite.
The best mushrooms for slow-cooker chicken tetrazzini
If you’ve been following for a while, you’ve probably guessed that I think the best type of mushrooms for slow-cooker chicken tetrazzini is the kind you like best! For many folks, that means lovely, all-purpose white button mushrooms—they are mild with a sturdy texture and an all-time casserole favorite, which means they hold up perfectly in a slow-cooker dish. If you want to add more flavor, though, try cremini mushrooms. These are actually mature white button mushrooms and have a richer, earthier flavor. If you are looking for a mushroom that will bring a meaty texture and deep savory taste, slice up some portobellos. I also love shiitakes in this dish because they have a really satisfying chewy texture and a yummy, savory taste. There are lots of other kinds of mushrooms in addition to the ones I’ve named, and any one of them will be delicious in slow-cooker chicken tetrazzini. If you can’t decide? Use a mix of a few different kinds!
How do I store leftovers?
Completely cooled slow-cooker chicken tetrazzini can be stored in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months. Thaw overnight in the fridge before reheating. Do not reheat in the slow cooker. Heat it up in a pan over medium heat.
Serving suggestions
I love the way the texture of roasted vegetables complements slow-cooker chicken tetrazzini, so I often serve it with Roasted Brussels Sprouts or Parmesan-Roasted Asparagus. To round out this pasta meal, I always make some kind of Italian bread, like Ciabatta Bread or Focaccia, with some Easy Garlic Butter and some Bread Dipping Oil. But if I want to add some elements to this meal that bring maximum crunch, some veggies, and even more cheese, I will serve it with these two tried-and-true family favorites: Fried Mozzarella and Spinach-Artichoke Bruschetta.
Alternatively, keep the prep for this meal to a minimum by serving it with a simple Green Salad and these super-easy, super-cheesy Cheese Breadsticks.
Slow-Cooker Chicken Tetrazzini
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- Kosher salt to taste
- 1/4 teaspoon black pepper
- 1 small white onion diced
- 2 cups sliced mushrooms
- 1 1/4 cups chicken broth
- 8 ounces cream cheese softened
- 8 ounces spaghetti noodles
- 1 cup shredded mozzarella cheese
- Fresh parsley chopped, for garnish
Instructions
- Place chicken in the slow cooker. Season with garlic powder, salt, and black pepper. Add onions and mushrooms, then pour chicken broth over the ingredients.
- Cover and cook on low for 8 hours or high for 4 hours.
- Dice the cream cheese and place it in the slow cooker. Mix until thoroughly blended. Use forks to shred the chicken.
- Prepare the spaghetti noodles as directed on the package, then drain them and add to the slow cooker.
- Toss until the noodles are evenly coated with the sauce. Season with kosher salt to taste and mix well.
- Sprinkle mozzarella cheese over the pasta. Cover and cook on high for an additional 10 minutes or until the cheese is melted. Serve hot, garnished with fresh parsley.
Leave a Comment