Chicken Tetrazzini in a Slow Cooker

Jane Whittaker


The original recipe came from Mable Hoffman's Crockery Cookery, and is my favorite slow cooker cook book. I have tweaked it a little.
This is so easy and the first part can be combined and put in the fridge the night before for all you working gals. If you put the ingredients in a disposable slow cooker bag (and put in a bowl in case of leaks)when you refrigerate the night before there is no clean up either.
I must have been making this for 20 plus years and it always comes out delish. It is one of my go to's.


★★★★★ 2 votes

10 Min
5 Hr
Slow Cooker Crock Pot


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  • 4
    boneless skinless chicken breasts
  • 1 c
    chicken broth
  • 1/2 c
    white wine
  • 1 medium
    onion, finely chopped
  • 4 oz
    can mushrooms
  • 1/2 tsp
  • 1/4 tsp
    dried thyme
  • 1/4 tsp
    black pepper
  • 1 tsp
    dried parsley
  • 3 Tbsp
  • 1/4 c
    cold water
  • 1/2 c
    evaporated milk
  • 8 oz
    spaghetti, cooked and drained
  • 1/2 c
    parmesean cheese, grated
  • ·
    fresh parsley for garnish

How to Make Chicken Tetrazzini in a Slow Cooker


  1. Put a disposable slow cooker liner in your slow cooker.
  2. Cut the chicken into good sized chunks or strips. I like about a 2 inch or bigger chunk
  3. Chop onion and put onion and chicken in the slowcooker.
  4. Add the broth, wine, onion,mushrooms, salt thyme, pepper and parsley.
  5. Cover and cook on low for 4 to 5 hours.
  6. Turn to high. Dissolve cornstarch and water together and stir into slow cooker.
  7. Cover and cook for another 20 minutes.
  8. Stir in milk, cooked spaghetti, and half of the parmesean cheese.
  9. Serve in beautiful pasta bowls, sprinkle with remaining parmesean, and some fresh chopped parsley.

Printable Recipe Card

About Chicken Tetrazzini in a Slow Cooker

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian
Other Tag: Quick & Easy

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