Description
This creamy Crockpot Turkey Tetrazzini is the perfect way to turn leftover turkey into a comforting weeknight meal. With tender spaghetti noodles, a rich mushroom sauce, and plenty of shredded turkey, it’s a cozy family favorite that practically cooks itself. Perfect for using up Thanksgiving or Christmas leftovers, this easy slow cooker recipe makes dinner stress-free and delicious.
Ingredients
1.5 lb turkey tenderloins (or 3 to 4 cups of leftover turkey)
2 teaspoons Italian seasoning
¾ teaspoon salt
½ teaspoon black pepper
8-12 oz sliced mushrooms
1 medium onion, diced
3 garlic cloves, minced
10.5 oz can cream of mushroom soup
½ cup half and half
½ cup chicken broth
8 oz block cream cheese, cut into cubes
1 cup frozen peas, thawed
1 cup shredded parmesan cheese (or mozzarella)
8 oz spaghetti noodles
Instructions
- Place turkey tenderloins into the bottom of the crockpot. Season the top with Italian seasoning, salt, and black pepper.
- Add the mushrooms, onions, and garlic.
- Pour in the cream of mushroom soup, half and half, and chicken broth. Top with cream cheese cubes.
- Cover and cook on low for 5-7 hours, until the turkey is cooked through and tender.
- Remove the tenderloins and shred into chunks with two forks.
- Return shredded turkey back to the sauce along with the thawed peas and parmesan cheese. Stir to combine. Cover and cook for an additional 10-15 minutes to let the cheese melt and warm the peas.
- In the meantime, cook the spaghetti noodles to al dente according to package instructions and then drain. Add cooked noodles into crockpot and stir into the sauce.
- Top with more parmesan cheese and parsley.
Notes
Storage & Reheating Instructions: Refrigerate leftovers in a sealed container for 3 or 4 days.
Reheat on the stovetop over medium heat until heated through.
- Prep Time: 15 minutes
- Cook Time: 5 hours, 15 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
