Slow Cooker Chicken Tetrazzini Recipe

Very very good! Instead of cooking on high, I added a can of chicken broth and let it cook on low for several hours while I was at work. I also added some carrots for the last 1.5 hours of cooking time. Other than that I followed the recipe exactly. Next time I'll add peas too. Served over wide noodles. Everyone loved it!!

3 stars for ease of preparation, good for weeknight. Salty for us. Used 3 boneless skinless chicken breasts as that is what I had, and it was enough for the 3 of us. (We like sauce on our spaghetti; if I'd had 6 chicken pieces there would have been more "juice" to the sauce I'm sure.)Used reduced fat soup and cream cheese. I shredded the chicken before serving. We did add parmesan cheese on the top when plated. Served with vegetables. This may work for a longer time on low, rather than the 3 hours on high, for those who aren't home in the afternoon to start this for dinner. I'll post if I try it that way.

This was just......okay. I got this into the crockpot a little late today (around noon) which worked out well for me as the newer model I now have is a much faster cooker than my last early 70's model. This really didn't need more than four hours of cooking in my crockpot. I followed the recipe closely, only adding more garlic and after tasting the sauce (which was not more than chicken flavored cream cheese), basil, oregano and red pepper flake. Even with the spices, this recipe just wasn't a home run for us. It was not especially visually appetizing and just kind of.........just not a favorite. Sure it's easy but it's just not very good. I'm sorry. We really tried. I won't make this again.

It's hard to write this review, but I have to. When my mother was suffering from undiagnosed cancer, one of her symptoms was loss of appetite. Nothing really tasted good to her. This was a major exception. Also, my mother was not free with compliments. That's why this recipe is going in our family favorites recipe book. Not only did she like it, she LOVED it and complimented me on it. The first time I made this, I made it exactly as written and it was great. Tonight I am going to make it with leftover Thanksgiving turkey. I will put the cooked turkey in a baking dish and cover with the sauce. It should come out perfectly after about 30 minutes at 350 degrees. After serving it over the pasta, you can sprinkle some grated cheddar on top! Yum!!

I cooked thick spaghetti al dente and added it to the final hour of slow cooking. I used my Instant Pot as a slow cooker, dumped the chicken and sauteed the onions and garlic, added the other ingredients, chicken back in, spaghetti in and slow cook for about an hour. Added some Oat Milk and more broth to thin the sauce a little. 1st batch was eaten by 2 very picky eaters who liked it a LOT. 2nd batch I made with breasts AND thighs. I added mushrooms and cooked the chicken with some minced onion in addition to the sauteed onion rings. This is a solid comfort food.

So delicious! I didn't have time for a slow cooker meal so I cooked the chicken in my air fryer while I cooked the rest on my stovetop. Then as soon as the chicken was done, I sliced it all up and threw it in the skillet that already had everything else in it for the sauce. Then I made a 1 lb box of penne pasta, drained it and threw that in the big skillet too. All in all it took me less than 30 minutes and it was so freaking delicious! Thank you!

So good, so easy. I followed the recipe with the addition of about a cup of shredded Parmesan and mushrooms and peas to the sauce. Added cooked spaghetti to the crockpot for the last 40 minutes or so and the flavors blended nicely. Will definitely make it again.

Hahaha, so I run the risk of writing yet another 'made-it-as-stated-but-here's-my changes' review, but here goes: First of all, very good, but I did make some changes, one of which was unintentional...I did follow some other reviews that stated cooking all in the crock pot , so that's where I started. I cut up four huge chicken breasts into thirds, put into the crock pot with about a cup of chicken broth (by day, I'm an exacting chemist, by night, I'm a seat of the pants cook), the Italian seasoning, 2 tablespoons of butter and a half a cup of cooking sherry. Set the crock to high, and after an hour, I added a chopped small sweet onion, the garlic, and here's where I sorta messed up: I added a can of condensed cream of mushroom soup, um, they are right next to each other in the cabinet...since I had a lot of chicken, I added a can of cream of chicken as well, figuring, well, I wonder how this will turn out... Let that cook on high for about four hours, then turned on low and added the cream cheese and started cooking the wide egg noodles. The chicken was falling apart tender, the sauce was thick and tasty, I didn't soften the cream cheese enough as there were small chunks in the sauce and that was good thing - a really refreshing taste when you got a chunk in the sauce... A total keeper and one we will repeat!

Delicious! My picky 7 year old even loved it. I used boneless/skinless thighs because its what I had on hand. The meat was so tender & wonderful that I think I will use them again next time. I also set the slow cooker to low instead of high. I added fresh mushrooms to the onion, soup & cream cheese mixture on the stovetop. One thing to note is that I think the thighs make a little more juice, so I poured off just a little of this after it cooked for a few hours & before I added the stovetop ingredients. About 15 min before everything was done, I also added frozen green peas. Mmmmmm! You will love it!

I always hate to read made a few small changes...but sometimes you have too because of what you have on hand. I substituted Cream of Broccoli for Cream of Chicken.I used a whole can of Chicken broth and placed all ingredients except Cream Cheese in slow cooker on High for 4 hours. At last hour of cooking Shredded Chicken added cream cheese and can of sliced Mushrooms. Cooked 1lb. spaghetti and poured into buttered 9x13 baking dish, topped with parmesan cheese. Added Chicken mix and stirred. Placed in the oven while cooking a loaf of french bread to keep warm & served with a Salad. It was a hit!!

Exceptional. I kept eating and eating this well after I was full. I made some minor changes. I did what another reviewer suggested where I put in chicken (cut in pieces) with the butter and can of chicken broth and cooked on low for 6 hours. I added carrots 4 hours into cooking. After cooking the onions and garlic, I added the 1/2 cup of broth from the crockpot, the cream of chicken soup and cream cheese. I also added frozen peas. I also sauteed mushrooms in a separate pan, and added those to the crock pot as well. I cooked this for an additional hour. With the carrots, peas, and mushrooms it added great texture. It is seriously delicious. I will be making this again very soon!!

Added peas and mushrooms and served over linguini noodles

Made it last night — huge success.

I’ve made this recipe so many times and my daughter makes it for her family too! Everyone loves it from old to very young!

I made as is for the most part. I have a small household so I used 4 thighs instead of chicken breast. Chicken breast can dry out easily in the slow cooker. I did make the full amount of sauce though. I wanted to put it over rice. I ended up add about another quarter cup of broth to get it to the consistency I liked. It turned out great. Will definitely make again.

This is amazing! My family loved it. My kids aren't really picky but they still don't always like "complex" meals so I was a little worried they would look at it and say, "ew, no." Surprisingly, all 3 kids loved it! I boiled some egg noodles and added them to the crockpot when it was all done. I also used some chicken broth and cream of mushroom to cook the chicken in as well. Lastly, I cut the chicken into nugget size and it was perfect after cooking the 4 hours. Usually left overs don't get eaten but I have been eating the leftovers from this meal. We will definitely be making this again and I definitely recommend!

Highly recommend! It was easy, cheap and pretty much ingredients that you have on hand. My husband loved it and I always hold my breath on a new recipe for his critique to come thru! My only change was that I added about 1/2 cup broth to the chicken and butter for the first 3 hours and next time I would double the sauce for the noodles !

This recipe was amazing! Low carb if you do not serve with pasta. It tastes like Alfredo sauce. I made as is and just added in some extra garlic powder. The chicken is so tender and can be shredded.

Loved it!

I thought one day eating it what it would be like as a dip. So I added half a brick of marble cheese shredded well it was cooking for the last hour. Then put it in a casserole dish. Then put the other half of the block of marble cheese on it put it in the oven so the cheese was just melted then used Tito is nacho chips that was good