A lasting favorite, I still enjoy this Crockpot Chicken Tetrazzini recipe just as much now as I did when I first posted it in March of 2017. In that original post I mentioned a quote from my husband that it is his “favorite meal that you make in the crockpot”. While I didn’t check with him to verify that this compliment is still accurate, I’m pretty sure based on his reaction to finding out this is what’s for dinner that it is.
There are three things that I love about this recipe, besides the fact that the hubs likes it. The first is that it’s so super easy to make. It just takes like 10 minutes to throw everything in the slow cooker, and then maybe about 20 minutes before you are ready to eat it to cook the noodles and add in the dairy. Throw in a plate of garlic bread and you are good to go!
The second thing I like is that it’s great reheated as leftovers. This recipe feeds about 5 or 6 adults, so we typically have several servings leftover to eat for lunches over the next few days and I don’t mind it at all.
The third thing that I like is that it makes your house smell so good! Unless you don’t like the scent of garlic and oregano, in which case you probably shouldn’t make this recipe…
Part of the reason I decided to revamp this recipe, besides making one or two minor tweaks that I’ve found work better over the years, is that the original pictures were terrible. I mean really, really bad. I even included a disclaimer to reassure folks that it tastes much better than it looks. That was absolutely true, so I decided to give this recipe a makeover so that it can finally get the love it deserves! I still have the old photos so if you are ever curious you can email me and I’ll prove how bad they were, but in the meantime I’m going to keep that ugliness off the web.
If you like chicken in the crockpot, check out this Crockpot Chicken Cacciatore recipe as well!
- 1 chicken breast
- 1 medium white onion diced
- 2 cups sliced mushrooms
- 3/4 cup chicken broth
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1 tsp dried oregano
- 1 8oz package cream cheese
- 1/2 lb linguine noodles
- 2 cups shredded mozzarella
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Place the chicken breast, onions, mushrooms, broth, and seasonings in a crockpot and cook on high for 4 hours or low for 8 hours. At the end of that time, drop the block of cream cheese into the crockpot and put the lid back on. Allow the cream cheese to melt while you cook the noodles in hot water on the stove. When the noodles are almost done, stir the cream cheese in with the other ingredients in the crockpot until smooth (which shreds the chicken in the process), then drain the noodles and add them in along with the mozzarella. Give it all a good stir and serve while hot. Top with more shredded mozzarella if desired.
Post updated 3/37/2020
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