Creamy Crockpot Chicken Tetrazzini
A creamy, cheesy slow-cooker twist on the classic Italian-American pasta bake. Hearty chicken and tender pasta enveloped in a rich mushroom and parmesan sauce.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 20 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup chicken broth
- 3 cloves garlic, minced
- 2 tbsp unsalted butter, melted
- 8 oz spaghetti or linguine, uncooked
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 tsp dried parsley
- Salt and black pepper to taste
Instructions
- Place chicken thighs in the bottom of the slow cooker.
- Whisk together cream of mushroom soup, chicken broth, minced garlic, and melted butter in a bowl.
- Pour the sauce over the chicken and cover with the lid.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Remove chicken to a plate, shred with two forks, and return to the pot.
- Stir in the uncooked pasta and Parmesan cheese.
- Cover and cook on high for 30-45 minutes until pasta is tender.
- Transfer to a baking dish, top with mozzarella, and broil for 3-5 minutes until golden brown.