Crockpot Chicken Tetrazzini
A comforting and creamy dish combining tender chicken, pasta, and cheese, all made effortlessly in your slow cooker.
Ingredients
Main ingredients
- 4 pieces boneless, skinless chicken breasts
- 8 oz uncooked pasta (such as spaghetti, linguine, or penne) About 2 cups
- 1 can cream of mushroom soup 10.5 oz
- 1 can cream of chicken soup 10.5 oz
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Fresh parsley Optional, for garnish
Instructions
Preparation
- Place the boneless, skinless chicken breasts at the bottom of your crockpot.
- In a mixing bowl, combine the cream of mushroom soup, cream of chicken soup, chicken broth, and heavy cream. Whisk until well blended.
- Add garlic powder, onion powder, dried thyme, salt, and black pepper. Stir to incorporate.
- Pour the creamy mixture over the chicken, covering it evenly.
Cooking
- Cover the crockpot and set it to cook on low for 6 to 7 hours or high for 4 hours.
- The chicken should be fully cooked and easily shred with a fork when done.
Pasta Preparation
- Prepare the pasta about 30 minutes before serving by cooking it according to package directions until al dente, then drain well.
Final Steps
- Carefully remove the chicken from the crockpot, shred it with two forks, and return it to the crockpot.
- Stir in the grated Parmesan cheese and shredded mozzarella cheese, mixing well to allow the cheeses to melt and combine.
- Serve hot, garnished with fresh parsley if desired.
Notes
For best results, use high-quality ingredients. Customize seasonings as desired, and don't skip the cheese for that creamy texture. Adjust cooking times for thicker pieces of chicken if necessary.