Crockpot Chicken Tetrazzini

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Crockpot chicken tetrazzini, with its creamy flavor and slow cook time, is a great weeknight dinner for those chilly fall school nights!

I’m not sure at what point my husband and I became old geezers, but I think we are there. The eagle has landed, folks. Between both of our jobs, growing a child, having two other kids to take care of and a house to keep neat and tidy, by 8:30pm both my husband and I are ready for bed. We used to care a whole lot about staying up late and fight the urge to sleep and binge watch Gilmore Girls Netflix. {Pretend I didn’t tell you that my husband watched and quite enjoyed Gilmore Girls…}

But these days we’re just too tired to care what our young-ish counterparts are doing and we brush our teeth and hit the hay.

Maybe six months after I have this baby once we’re all sleeping through the night again we’ll grow out of it and magically have the energy, but for the time being, goodnight.

Meanwhile, back in my kitchen, I made this Chicken Tetrazzini {or should I say Tetrazzzzzzzzzzzini…..get it? Cause I’m tired? I’m so funny…} {<–this is what sleep depravation does to me} and I made it in my crockpot because slow cooked goodness is amazing.

I never was much of a Chicken Tetrazzini lover; I’m not exactly sure why. But after researching it and trying it myself, I can safely say it is delicious and surprisingly simple. Lots of creamy, dreamy flavors and a whole lot of low and slow cook time. It’s a great weeknight dinner for those chilly Fall school nights!

Take a peek at my photos below and grab the printable recipe by scrolling down to the bottom of this post.

Have a great day, friends!

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4.75 from 8 votes

Crockpot Chicken Tetrazzini

Crockpot chicken tetrazzini, with its creamy flavor and slow cook time, is a great weeknight dinner for those chilly fall school nights!

servings 6 servings

Prep Time 1 hour hr

Cook Time 4 hours hrs

Total Time 5 hours hrs

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 2 tablespoons butter
• ▢ 1 large onion diced
• ▢ 1 1/2 lbs chicken breasts
• ▢ salt & pepper to taste
• ▢ 8 oz sliced mushrooms
• ▢ 2 tablespoons butter
• ▢ 2 tablespoons flour
• ▢ 1/2 cup white wine
• ▢ 2 cups milk
• ▢ 1 cup heavy cream
• ▢ 1 teaspoon dried thyme
• ▢ 1 cup frozen peas
• ▢ 1 lb cooked spaghetti
• ▢ 1 cup grated parmesan cheese
• ▢ parsley for garnish

US Customary - Metric

Instructions

• Preheat empty crockpot on high.
• In a large skillet, melt 2 tablespoons butter over medium heat. Saute onion for about 2 minutes until it starts to get tender. Sprinkle chicken breasts with salt and pepper on both sides and add into the pan, settling the chicken in between the cooking onions. Brown chicken on both sides, not cooking it through. Transfer the chicken and onions to the warming crockpot. Add in mushrooms.
• Place large skillet back over medium high heat and melt remaining 2 tablespoons butter. Whisk in flour and cook 1 minute. Slowly whisk in white wine and milk and stir until it simmers gently and thickens slightly. Stir in cream, thyme and any salt and pepper if desired. Pour sauce over chicken, onions and mushrooms and stir. Reduce crockpot to low and cook 3-4 hours or until chicken is tender.
• Remove chicken from crockpot and shred. Place back into the hot sauce. Stir in frozen peas, cooked spaghetti and parmesan cheese. Toss and serve. Garnish with parsley if desired.
• Optional topping: Melt 1/4 cup butter in a small skillet. Stir in 1/2 cup plain bread crumbs and toast lightly. Sprinkle on top of completed dish as desired.

Nutrition

Calories: 638kcal | Carbohydrates: 39g | Protein: 41g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 170mg | Sodium: 509mg | Potassium: 841mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1311IU | Vitamin C: 14mg | Calcium: 330mg | Iron: 3mg

Course: Dinner

Cuisine: Italian

Keyword: Crockpot Chicken Tetrazzini