Description
A creamy and comforting chicken tetrazzini made effortlessly in the slow cooker, perfect for busy weeknights.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breast (cut into bite-sized cubes)
- 8 ounces sliced cremini mushrooms
- 1 onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup low-sodium chicken broth
- 8 ounces cream cheese (cut into cubes)
- 1½ cups freshly shredded mozzarella cheese
- 16 ounces dry spaghetti
- ¼ cup freshly grated Parmesan cheese (optional, for garnish)
- 2 tablespoons minced fresh parsley (optional, for garnish)
Instructions
- Spray your crockpot with nonstick cooking spray to prevent sticking.
- Add in the chicken, mushrooms, onion, garlic, Italian seasoning, salt, pepper, broth, and cream cheese. Stir to combine.
- Cover and cook on low for 4-5 hours or until the chicken is fully cooked.
- Turn the heat up to high, stir in the mozzarella, cover, and cook for an additional 15 minutes until melted.
- While the cheese is melting, cook the pasta according to package directions until al dente. Drain and set aside.
- Stir the cooked pasta into the crockpot, gently tossing to coat in the sauce.
- Serve hot, topped with Parmesan and minced parsley.
Notes
For added flavor, sear chicken and mushrooms before adding to the crockpot. Feel free to add vegetables for nutrition.
- Prep Time: 15
- Cook Time: 300
- Category: Main Course
- Method: Crockpot
- Cuisine: American-Italian
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 640mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg