This comfortable recipe for chicken chicken tetrazzini is designed for these lazy days when you want comfort in a bowl without too much effort. Simply add chicken, vegetables, broth and seasoning to your slow cooker while you spend your day. Then, when the weather is time, break the pasta (sorry, nonna, it must be in good shape), garnish with cream cheese, cook and stir them together for the most creamy and most dreamy spaghetti dinner. Finish with a pinch of parmesan and parsley, and you have a meal for the budget, the preparation of meals and the large family – ready!
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Easy slow cooking chicken tetrazzini
Chicken Tetrazzzini is a creamy Italian-American creamy spaghetti that looks like pure comforting food. Some versions require canned soup, but I like to do mine from zero with cream cheese and broth for the most silky and creamy homemade sauce. I also use my slow cooker to make this recipe with simple pantry and refrigerator staples (think of dried spaghetti, chicken, mushrooms, onion and parmesan), for an almost effortless dinner with remains that I look forward to. 😉
- Do not hesitate to add other vegetables that you may have on hand with the mushrooms; The pepper, broccoli, dried tomatoes in the sun, canned artichokes or peas would be large vegetarian additions. (I would add the peas at the end!)
- You can also season with the spices or herbs you want. I went with garlic powder, dried oregano, salt and pepper, but onion powder, dried thyme, dried parsley, an Italian mixture and even dried tarragon would be good! Use what you have in your spice cabinet!
- Break the spaghetti in two. I know that the Italians will come for me, but you have to break the spaghetti pasta in two to integrate into the slow cooker !! I tested without breaking the pasta, and the ends do not submerge completely in the liquid; As a result, it was more necessary to cook and cooked unevenly.
- After 4 hours of cooking, it is crucial to push the unclean pasta into the liquid to make sure it cooks properly. Then, after the pasta and the cream cheese cooked at low for 30 minutes, I like to stir everything together, then let it stand for 5 minutes to blend. You can let it stand longer if you prefer your softer spaghetti (I like mine al dente), but you may need to add ½ cup of water or broth if there are much liquid left in the slow cooker.
- Budget economy advice: Parmesan can be a little expensive, so do not hesitate to use the mozzarella or the Provolone to garnish!
Crockpot Chicken Tetrazzzini
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Gather and prepare all the ingredients.
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Place the chicken in cubes, onions, mushrooms, garlic powder, dried oregano, salt, pepper and chicken broth in the simmer. Fold all the ingredients together to combine, place the lid, then cook in height for 4 hours.
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After 4 hours, break the pasta with not cooked spaghetti in half and place it in the slow cooker. Stir gently, pushing the pasta to completely immerse it in the liquid.
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Cubite the cream cheese and place it on the chicken and pasta. Place the lid on the simmer and light it down. Continue to cook for an additional 30 minutes.
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After 30 minutes, fold all the ingredients together, incorporating the cream cheese into the sauce until it is completely melted.
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Place the cover and turn off half-time. Let it sit for an additional 5 minutes to cook the noodles. ***
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Plate and garnish with grated parmesan and fresh parsley.
See how we calculate the recipe costs here.
** I like to use Better than broth So that my chicken broth can maintain low costs.
*** I appreciate my pasta al denteor cooked until it is firm to bite. If you prefer your softer pasta, you will have to cook it longer. If there is much liquid left, I suggest adding ½ cup of water or broth And continue to cook until the desired cooking is reached.
Portion: 1portionCalories: 502kcalCarbohydrates: 35gProtein: 44gFat: 20gSodium: 979MGFiber: 2g
Read our full nutritional warning here.
How to take photos step by step of chicken
Gather all your ingredients.
Add to the slow cooker: Place 2 lb cleaned and trenched mushrooms, 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, 1 teaspoon of salt, 1 tsp. Tea
Fold to combine the ingredients together and place the lid on your slow cooker. Cook in height for 4 hours.
This is what your slow cooker should look like after 4 hours of cooking at high!
Add pasta and cream cheese: After 4 hours of cooking, break ½ lb. Spaghetti not cooked in two to adapt. Place it in the simmer and stir gently, pushing the pasta into the liquid until it is completely overwhelmed. Cube 8 Oz. Cream cheese and place on top.
Return the casserole dish and turn the heat to low. Cook for another 30 minutes. (This is what my slow cooker looked like after 30 minutes.)
Combine: After 30 minutes, fold all the ingredients together to incorporate the cream cheese into the sauce until it is completely melted. Place the lid on the simmer and let it rest for 5 more minutes to finish cooking the spaghetti.
I like my spaghetti to be al dente (always firm at the bite). You can leave your pasta longer if you prefer it softer. If necessary, you can add an additional ½ cup of water or the slow cooker broth and continue to cook until the pasta is made to your liking.
Garnish and serve: Garnish your chicken tetrazzini to cook slowly with ½ cup grated parmesan and 2 tablespoons of chopped fresh parsley. Serve and enjoy!
Suggestion service
This tetrazzini with a slow cooker chicken is rich and fills up by itself, so I don’t always like the sides. When I do it, I like to stay simple with sautéed green beans or a clear side salad so as not to control the simple creamy flavors of spaghetti. Although … one side of garlic bread never hurts!
Storage and reheating
The remains of this slow simmer The tetrazzzini are just as comfortable, but the pasta absorb a lot of sauce it is. If it seems a little dry when you warm up, you can incorporate a touch of milk, cream or broth. Keep the remains in an airtight container in the refrigerator up to 4 days, or freeze up to 3 months. In case of freezing, defrost the refrigerator overnight before reheating. Keep in mind that the cream cheese sauce can separate a little after the thaw and the pasta will be softer.
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