Chicken Tetrazzini

Name: Crockpot Chicken Tetrazzini
Prep time: 15 min
Cook time: 4 h 35 min
Total time: 4 h 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb. chicken breasts (cut into cubes (boneless, skinless, about 3 large breasts, 907g) $5.14*); 1 onion (medium dice (290g, 2 cups) $0.99); 8 oz. mushrooms (cleaned and sliced, $1.94); 2 tsp garlic powder ($0.07); 2 tsp dried oregano ($0.09); 1½ tsp salt ($0.06); 1 tsp black pepper (freshly cracked, $0.16); 2 cups chicken broth ($0.26**); 4 oz. cream cheese ($0.78); ½ lb. spaghetti (uncooked, $0.62); ½ cup Parmesan cheese (grated, (50g) $1.26); 2 Tbsp fresh parsley (chopped, $0.15)

CookOS may earn a commission from Instacart orders.

This crockpot chicken tetrazzini combines cubed chicken, mushrooms, and spaghetti in a cream cheese sauce that cooks hands-off in the slow cooker. It's an affordable, from-scratch version of the classic comfort dish.

⚡Crock Pot

🌍American 🌍Italian 🏷️Crockpot chicken tetrazzini

Total

4h 50m

Servings

6

Difficulty

Hard

Recipe Source

View original recipe

From Budget Bytes

Ingredients

Check what you already have. We'll leave it off your shopping list.

12 Ingredients

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

CookOS may earn a commission from Instacart orders.

Instructions

1
Gather and prepare all ingredients.
2
Place the cubed chicken, onions, mushrooms, garlic powder, dried oregano, salt, pepper, and chicken broth in the crockpot. Fold all the ingredients together, place the lid on, and cook on high for 4 hours.
3
After 4 hours, break the uncooked spaghetti pasta in half (if needed) and place it in the crockpot. Gently stir, pushing the pasta down to fully submerge it in the liquid.
4
Cube the cream cheese and place it on top of the chicken and pasta. Place the lid on the crockpot and turn it on low. Continue cooking for an additional 30 minutes.
5
After 30 minutes, fold all the ingredients together, incorporating the cream cheese into the sauce until fully melted.
6
Place the lid back on and turn the crockpot off. Let it sit for an additional 5 minutes to cook the noodles through.***
7
Plate and garnish with grated Parmesan and fresh parsley.

Was this recipe helpful?

Tips & Notes

Pro tips

Cut chicken into 1-inch cubes for even cooking and faster heat absorption in the slow cooker.
Brown onions and mushrooms in a skillet before adding to crockpot to develop deeper flavor and reduce excess moisture.
Add uncooked pasta in the final 30–45 minutes; cooking it in the crockpot from the start results in overcooked, mushy noodles.
Stir the cream cheese in after cooking or cut into small pieces before adding so it incorporates smoothly without clumping.

Substitutions

Cream cheese → sour cream (use 1 cup; add after cooking to prevent curdling)
Spaghetti → penne or egg noodles (adjust cooking time to package directions)
Chicken broth → vegetable broth (for a lighter, vegetarian-friendly version)
Mushrooms → diced zucchini or bell peppers (omit if avoiding fungi)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop over medium-low heat with a splash of broth to restore creaminess; microwave reheating can make pasta tough.

Equipment

crockpot or slow cooker (4–6 quart) · cutting board and knife

Common Questions

Can I use frozen chicken breasts?

Yes, but increase cooking time by 1–2 hours on low. Thawed chicken ensures more even cooking and better texture.

Should I cook the pasta beforehand?

No. Add uncooked spaghetti directly to the crockpot in the last 30–45 minutes of cooking so it absorbs the sauce without becoming mushy.

Can I make this ahead?

Assemble ingredients (except pasta) in a freezer bag up to 3 months ahead. Thaw overnight, transfer to crockpot, and cook on low for 6–7 hours, adding pasta near the end.