Chicken tetrazzini is traditionally a fabulously tasty dish of tender chicken in a creamy sauce, baked with long pasta. It's beautifully simple to make but tastes like plenty of time and love has been poured into it! This adaptation for the slow cooker makes it even better.
Just looking at those long strands of melted Italian cheese and the creamy chicken as it's spooned into the dish is enough to make you wish it was already dinnertime! Let's get started!
Slow Cooker Chicken Tetrazzini
Ingredients2 pounds chicken breast boneless skinless
2 cups mushroom
6 garlic cloves, minced
⅓ cup grated parmesan
1 cup white wine
2 tablespoon fresh parsley, finely chopped
1 cup sour cream
½ cup chicken stock
1 tablespoon butter
2 tablespoons olive oil
1 teaspoon salt
¼ teaspoon pepper
8 oz spaghetti or linguine
Directions1. Season chicken with salt and pepper.
2. Put a sauté pan on medium high heat, and then add in olive oil. When oil becomes hot, carefully add in chicken. Adjust heat has needed. Brown on both sides. Then place in a 6-quart slow cooker.
3. In the same pan with heat on medium low, add in butter. When butter is melted, add in garlic and cook for 1-2 minutes until fragrant. Add in mushrooms, and cook until tender 4-6 minutes.
4. Deglaze with white wine and turn the heat up. Scrape off any bits stuck to the bottom of the pan. Allow the wine to simmer rapidly and reduce for about 7 minutes. Then pour over chicken into slow cooker.
5. Add in chicken stock. Then cook on high for 3 hours.
6. Cook pasta according to package directions.
7. With 2 forks, shred chicken. Add in sour cream, parsley, and parmesan.
8. Mix well. Then fold in pasta and serve!
9. Garnish with extra parmesan and/or parsley.
Tip: For a more creamier pasta sauce, stir in 3 tablespoons of butter (small diced) and ½ cup heavy cream along with sour cream, parmesan, and parsley.
