There is something mighty comforting about a simple cabin meal that asks very little of the cook and still brings everybody drifting back to the table for seconds. Dishes like this have long been favorites across the Midwest, where a can of soup, a box of pasta, and a bit of good sense could stretch supper to feed a crowd after a day on the water. It is the sort of recipe that feels humble at first glance, but by the time it is bubbling away and filling the kitchen with that rich, homey smell, folks start asking what on earth made it taste so special.
This is lovely served with a crisp green salad, buttered green beans, or simple roasted broccoli to balance the creamy richness. If you are feeding a hungry weekend crowd, set out warm garlic bread or toasted sandwich rolls to catch every bit of sauce, and finish the meal with iced tea, lemonade, or a light white wine if you want something a little more company-ready.
Slow Cooker 5-Ingredient Chicken Tetrazzini
Servings: 6
Ingredients
2 pounds boneless, skinless chicken breasts
Directions
1. Place the chicken breasts in the bottom of a lightly greased slow cooker. Spoon the cream of chicken soup over the top, then scatter in the drained mushrooms.
2. Cover and cook on low for 4 to 5 hours, or until the chicken is fully cooked and tender enough to shred easily.
3. Remove the chicken to a plate and shred it with two forks. Return the shredded chicken to the slow cooker and stir it into the sauce.
4. Meanwhile, cook the spaghetti in a large pot of salted water just until al dente. Drain well, then add the hot spaghetti to the slow cooker. Stir in 3/4 cup of the Parmesan cheese until the pasta is evenly coated.
5. Sprinkle the remaining 1/4 cup Parmesan over the top, cover, and cook on low for 10 to 15 minutes more, until everything is hot and the cheese is melted. Serve straight from the slow cooker.
Variations & Tips
Add a little moisture if needed: Slow cookers can vary quite a bit. If your sauce seems too thick after the spaghetti goes in, stir in a splash of hot water before the final covered cook so the noodles stay silky instead of stiff.
Use cooked chicken for a shortcut: If you have leftover roast chicken or rotisserie-style chicken on hand, stir it into the soup and mushrooms after warming the sauce in the slow cooker. Then add the cooked spaghetti and cheese near the end for an even faster supper.
Make it a bit more golden: If you like a deeper cheesy finish, spoon the finished pasta into a baking dish, top with the last bit of Parmesan, and run it under the broiler for a minute or two. That old-fashioned browned top gives it a Sunday dinner feel.
Do not overcook the pasta: The spaghetti should be boiled only to al dente before going into the slow cooker. It will continue to soften as it sits in the hot sauce, and that helps keep the final dish from turning mushy.
Try a heartier mushroom flavor: If your family enjoys mushrooms, add a second small can. It gives the dish a more woodsy, savory taste that fits beautifully with cool-weather suppers and weekends away from town.
