Easy Slow-Cooker Turkey Tetrazzini

Easy Slow-Cooker Turkey Tetrazzini

Use your leftover Thanksgiving turkey to make this easy comfort food in the slow cooker!


  • Prep Time : 15 MIN
  • Total Time : 4 HR 15 MIN
  • Servings : 4


1  (10.5 oz) can cream of chicken or mushroom soup
1  cup vegetable or chicken broth
1/2  cup heavy cream
1/4  cup dry white wine
2  cups diced cooked turkey breast
2  cups broken uncooked spaghetti noodles
1  cup frozen peas
1  cup shredded Parmesan cheese, divided
1/4  cup chopped white onion
2  tablespoons chopped pimientos
1  (4.5 oz) jar Green Giant™ sliced mushrooms, drained
1  teaspoon dried parsley
1/4  teaspoon paprika
1/2  teaspoon salt
1/2  teaspoon pepper
Pinch nutmeg
Chopped fresh parsley, for serving (optional)


  • 1) Lightly spray bottom and sides of a slow cooker with cooking spray.
  • 2) In a large bowl, stir together soup, broth, cream and wine. Add turkey, noodles, peas, 1/2 cup Parmesan cheese, onion, pimientos, mushrooms, dried parsley, paprika, salt, pepper and nutmeg. Stir until just combined.
  • 3) Pour mixture into prepared slow cooker. Sprinkle top with remaining Parmesan cheese.
  • 4) Cover and cook on LOW 4 to 5 hours until noodles are tender. Serve topped with chopped fresh parsley and more salt and pepper to taste.


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