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Crockpot Chicken Tetrazzini
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Ingredients
0 of 12 gathered
Step by step
Method
5 steps
- 1
Cut the chicken into bite-size cubes and slice the onion and mushrooms. Add them to the slow cooker with the garlic powder, oregano, salt, pepper, and broth, then stir so the chicken is tucked into the liquid.
- 2
Cover and cook on high for about 4 hours, until the chicken is opaque all the way through and reaches 165°F in the thickest piece.
- 3
Break the spaghetti in half and tuck it into the slow cooker. Press the strands down into the broth as much as you can, then scatter the cream cheese over the top.
- 4
Cover and cook on low for 30 minutes. Stir gently, breaking up any pasta clumps, until the cream cheese melts into a creamy sauce. Turn off the cooker and let it stand 5 minutes; the noodles will finish softening.
- 5
Spoon into bowls and top with Parmesan and parsley. If the sauce looks tight, loosen it with a splash of warm broth before serving.