Slow-Cooker Chicken Tetrazzini

Slow-Cooker Chicken Tetrazzini


1/2 lb uncooked penne pasta
1 cup heavy whipping cream
1 package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces
1 bag (12 oz) frozen chopped onions, thawed
1 1/2 teaspoons Italian seasoning
2 packages (8 oz each) sliced mushrooms
1 cup shredded 6-cheese Italian cheese blend (4 oz)


  1. Spray 5-quart slow cooker with cooking spray. In medium bowl, mix pasta and cream. Toss to coat; set aside.
  2. In slow cooker, mix chicken, onions, Italian seasoning and 1 1/2 teaspoons salt, stacking chicken up sides of cooker.
  3. Pour pasta mixture into center of chicken mixture, being careful to prevent pasta from touching sides of cooker.
  4. Pile mushrooms over pasta mixture, covering all the pasta pieces.
  5. Cover mushrooms tightly with foil.
  6. Cover and cook on Low heat setting 6 hours or High heat setting 3 hours. Turn off heat; stir in cheese.


  1. You can sub 3 cups diced fresh onions for the frozen onions.
  2. Pay attention to how all the ingredients go in. The chicken, mushrooms and foil all work as a team to cook the pasta while also protecting it from burning.

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