"I serve this dish over homemade egg noodles. The chicken is so tender you will not need a knife...SOoooooGood!" — Elbypasta
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skinless, boneless chicken breast halves
1 (.7 ounce) package
dry Italian-style salad dressing mix
onion, sliced and separated into rings
1 (10.75 ounce) can
condensed cream of chicken soup
1 (8 ounce) package
cream cheese, softened
Very very good! Instead of cooking on high, I added a can of chicken broth and let it cook on low for several hours while I was at work. I also added some carrots for the last 1.5 hours of cooking time. Other than that I followed the recipe exactly. Next time I'll add peas too. Served over wide noodles. Everyone loved it!!
3 stars for ease of preparation, good for weeknight. Salty for us. Used 3 boneless skinless chicken breasts as that is what I had, and it was enough for the 3 of us. (We like sauce on our spaghetti; if I'd had 6 chicken pieces there would have been more "juice" to the sauce I'm sure.)Used reduced fat soup and cream cheese. I shredded the chicken before serving. We did add parmesan cheese on the top when plated. Served with vegetables. This may work for a longer time on low, rather than the 3 hours on high, for those who aren't home in the afternoon to start this for dinner. I'll post if I try it that way.
I made a few small changes as I didn't have all the ingredients from the recipe. In the slow cooker I placed the chicken (frozen), 1 cup of chicken broth, 1 tbsp of Italian spices and 1 tsp of fresh basil. I cooked this on low for 3-4 hours. I then sauted the onions and garlic in butter as directed. I then removed all of the broth from the crock pot and placed it in the skillet along with the cream of chicken (low fat) and tsp of flour to thicken it up. I then added the (light) cream cheese. I placed the chicken back in the slow cooker and poured the sauce over it and cooked on low for an additional hour. Wonderful recipe!!! Thank you very much. This one is a keeper!
Creamy and deliciously tender chicken! I've made this 3 times over the past month. I serve it over butter- garlic long grain white rice with garlic toast to soak up the yummy sauce. If you don't have the dry Italian mix just use some Italian seasonings like oregano or basil works just as well.
Great recipe. I usually throw everything but the cream cheese into the crockpot to cook for several hours, even the frozen chicken. (I increased the chicken broth to 1 cup). Add the cream cheese the last 20 min of cooking and you're done! Very good even taking the shortcuts. I've also tried this recipe & added 1/2 lb of fresh sliced mushrooms the last 10 min--great! I've even used a homemade cream of chicken soup substitute in an attempt to make this healthier & I couldn't even tell the difference. I guess this is a no-fail recipe!
Followed the recipe to the letter and it was a real hit with the whole family. Would not change anything.
Exceptional. I kept eating and eating this well after I was full. I made some minor changes. I did what another reviewer suggested where I put in chicken (cut in pieces) with the butter and can of chicken broth and cooked on low for 6 hours. I added carrots 4 hours into cooking. After cooking the onions and garlic, I added the 1/2 cup of broth from the crockpot, the cream of chicken soup and cream cheese. I also added frozen peas. I also sauteed mushrooms in a separate pan, and added those to the crock pot as well. I cooked this for an additional hour. With the carrots, peas, and mushrooms it added great texture. It is seriously delicious. I will be making this again very soon!!
Very easy to make. I modified this since I didn't have all the ingredients and it turned out just fine. I didn't have cream cheese or the recommended seasoning packet. I omitted the cream cheese, added mushrooms, used Lipton Golden Onion Soup Mix and had only 4 chicken breasts. The chicken was perfectly tender. I served it over bow tie/farfalle noodles with a biscuit on the side.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Chicken Tetrazzini
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 374
** Calories from Fat: 234
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