Description
This easy Slow Cooker Chicken Tetrazzini recipe delivers tender chicken and pasta in a creamy, flavorful sauce. Perfect for a comforting, hands-off dinner that your family will love!
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup sour cream
- 8 oz mushrooms, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup shredded Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lb spaghetti or fettuccine pasta, cooked
- Fresh parsley, chopped (for garnish)
Instructions
- Place chicken breasts in the slow cooker.
- Add cream of mushroom soup, cream of chicken soup, chicken broth, sour cream, mushrooms, onion, garlic, thyme, salt, and pepper.
- Cover and cook on low for 4-5 hours, or until the chicken is cooked through and tender.
- Remove the chicken, shred it, and return it to the slow cooker.
- Stir in cooked pasta, Parmesan cheese, and mozzarella cheese.
- Cover and cook on low for an additional 20-30 minutes, or until the cheese is melted and the pasta is heated through.
- Garnish with fresh parsley before serving.
Notes
- For a lighter version, use Greek yogurt instead of sour cream.
- Adjust the amount of cheese to taste preference.
- Prep Time: 15 minutes
- Cook Time: 4-5 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 125mg