Slow Cooker Chicken Tetrazzini
Prep Time: 15 mins
Cook Time: 5 hrs
Yield: 6 Servings
Published
Last Updated
This Slow Cooker Chicken Tetrazzini is a creamy, comforting pasta dish made with tender chicken, mushrooms, and Parmesan in a rich homemade sauce—perfect for an easy weeknight dinner.
Ingredients
- 2-3 chicken breast, about 1 1/2-2 pounds
- 16 ounces mushrooms, sliced
- 1 onion, diced
- 6 fresh garlic cloves, minced
- salt and pepper, to taste
- 2 cups heavy cream
- 2 cups chicken broth
- 1⁄2 cup dry white wine, (can be sub with chicken broth)
- 1⁄3 cup all-purpose white flour
- 1 teaspoon Italian seasoning
- 1⁄4 teaspoons fresh ground nutmeg
- 1 cup parmesan cheese, grated
- 1 pound egg noodles
Directions
Instructions:
- Layer the Ingredients:
Place the chicken breasts in the bottom of the slow cooker. Top with sliced mushrooms, diced onion, and minced garlic. Season generously with salt and pepper. - Make the Sauce Base:
In a medium bowl, whisk together the heavy cream, chicken broth, white wine (or extra broth), flour, Italian seasoning, and nutmeg until smooth. Pour this mixture over the chicken and vegetables in the slow cooker. - Cook:
Cover and cook on Low for 6–8 hours or High for 4–5 hours, until the chicken is cooked through and tender. - Shred and Stir:
Remove the chicken and shred or dice it. Whisk the sauce in the slow cooker until smooth. Stir in the Parmesan cheese until melted, then return the chicken to the slow cooker. Cook on High for 15 minutes (or Low for 30 minutes) to allow the sauce to thicken. - Add Pasta and Serve:
While the sauce is finishing, cook the egg noodles according to package instructions. Stir the cooked noodles into the slow cooker, mix to combine, and serve warm.
Notes
All slow cookers operate at different temperatures, cooking times may vary.
