This slow cooker Amish-style chicken tetrazzini is the kind of creamy, comforting supper that has seen many a church basement and family reunion table out here in the Midwest. It leans on just five ingredients and a very simple method: raw chicken breasts go straight into the slow cooker, and a full block of cream cheese is nestled right on top along with just three other pantry-friendly helpers. By the time you stir in hot spaghetti at the end, you’ve got a rich, old-fashioned casserole in a pot. It’s the first thing I suggest when someone asks for an easy, no-fuss dinner that tastes like it took all afternoon, even though the slow cooker did the work.
Serve this creamy chicken tetrazzini spooned generously over hot buttered noodles or alongside buttered peas or green beans for a true Midwestern plate. A simple lettuce salad with a tangy dressing helps cut through the richness. Warm dinner rolls or a slice of soft white bread are perfect for mopping up the sauce. If you like a little color, sprinkle on extra parsley or a dusting of paprika at the table. Leftovers reheat well, so I often tuck a portion into a smaller dish for a neighbor or for lunch the next day.
Slow Cooker 5-Ingredient Amish Chicken TetrazziniServings: 6
Ingredients
2 pounds boneless, skinless chicken breasts
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 (10.5-ounce) can cream of chicken soup
1 (8-ounce) block cream cheese
1/2 cup chicken broth or water
12 ounces spaghetti, broken in half and cooked just to al dente
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley (optional, for serving)
Directions
Lay the raw chicken breasts in an even layer in the bottom of a 5- to 6-quart slow cooker. Sprinkle the salt and pepper evenly over the chicken.
Spoon the cream of chicken soup over the seasoned chicken, spreading it gently so most of the chicken is covered but not worrying if some pieces show.
Pour the chicken broth or water around the edges of the chicken to help everything loosen as it cooks, without washing the soup off the top.
Unwrap the cream cheese block and place it whole directly on top of the chicken and soup mixture in the center of the slow cooker, as in the photo of hands setting the block on the raw chicken in the crock. Do not stir.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is very tender and easily shreds with a fork.
About 20 minutes before serving, cook the spaghetti in a large pot of salted boiling water according to package directions just until al dente. Drain well.
While the pasta cooks, open the slow cooker and use two forks to shred the chicken right in the crock. Stir well so the melted cream cheese, soup, and broth come together into a smooth, creamy sauce that coats the chicken.
Add the hot, drained spaghetti to the slow cooker and gently toss with tongs or two large forks until all the noodles are well coated in the creamy chicken mixture. If the mixture seems too thick, splash in a little hot water or extra broth until it loosens to your liking.
Cover and let the tetrazzini sit on WARM for 5 to 10 minutes so the flavors settle and the sauce clings to the pasta.
Spoon into bowls or onto plates, and sprinkle with parsley if you like. Serve hot.
Variations & Tips
For an even more traditional Amish-style feel, you can swap the spaghetti for wide egg noodles and stir them in just as you would the pasta. If you prefer a little more vegetable presence, fold in 1 to 2 cups of thawed frozen peas or mixed vegetables when you stir in the cooked pasta; the heat of the dish will warm them through without overcooking. To lighten things up a bit, use reduced-fat cream cheese and a 98% fat-free cream of chicken soup, though the sauce will be slightly less rich. If you enjoy a bit of tang, add a squeeze of lemon juice or a spoonful of sour cream when you shred the chicken. For a baked-style finish, transfer the finished tetrazzini to a buttered casserole dish, sprinkle with a handful of shredded cheddar or Parmesan and some buttered breadcrumbs, and bake at 375°F until bubbly and lightly browned on top. Leftovers can be thinned with a splash of broth or milk when reheating to bring the sauce back to a creamy consistency.
