Crockpot Turkey Tetrazzini
Regular readers know just how much I love creating a cozy crockpot recipe, and with the holidays creeping up on us, I was really keen to explore using turkey in some slow cooked dishes. You might have already tried my crockpot turkey stew, and if that was right up your street, I think you’ll agree that this one is a total winner too!
If you’ve never made tetrazzini, you’re in for such a treat. This version takes everything that’s delicious about the classic — creamy sauce, tender pasta, a little cheese, a little veg — and turns it into an effortless slow cooker meal that basically makes itself. The turkey cooks low and slow in a rich sauce made with cream cheese, cream of mushroom soup, and a splash of half and half, soaking up all that flavor until it’s melt-in-your-mouth tender.
Once it’s cooked, you’ll shred the turkey right into the sauce, stir in some peas and parmesan, and toss in your spaghetti noodles. It’s rich, cozy, and exactly the kind of dinner you want on a cold evening. And if you’re staring at a fridge full of leftover turkey from the holidays? Even better — this is the perfect way to reinvent it into something completely new (and completely delicious)!
Why You’ll Love This Recipe:
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It’s effortless comfort food. Everything cooks right in the crockpot. No fuss, no constant stirring, just creamy, cozy magic.
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Perfect for leftover turkey. You can toss it in right at the end, and it still turns out rich and flavorful. Great for the days after Thanksgiving & Christmas!
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The sauce is ridiculously good. Cream cheese, half and half, and parmesan make it luxuriously creamy without being heavy.
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It feeds a crowd. Whether it’s a post-holiday dinner or a cozy weeknight meal, there’s plenty to go around here.
(Don’t miss my other crockpot favorites! Check out my crockpot pulled ham, crockpot million dollar tortellini, crockpot chicken parmesan, crockpot beef bourguignon, and crockpot Mexican street corn soup!)
Ingredients
Please note that you’ll find a printable recipe card at the bottom of this post!
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Turkey tenderloins – the main protein; they cook down beautifully tender in the slow cooker.
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Italian seasoning – adds herby flavor that ties everything together.
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Salt and black pepper – essential for seasoning and balance.
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Mushrooms – add earthy flavor and a little texture to the creamy sauce.
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Onion – builds flavor as it cooks down and sweetens in the sauce.
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Garlic – because every good creamy pasta needs a garlicky base.
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Cream of mushroom soup – gives the sauce its rich, velvety texture.
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Half and half – adds creaminess without being too heavy.
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Chicken broth – thins the sauce slightly and deepens the flavor.
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Cream cheese – melts into the sauce for that signature Tetrazzini creaminess.
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Frozen peas – add color, sweetness, and a little pop of freshness at the end.
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Parmesan cheese (or mozzarella) – gives the dish a cheesy, comforting finish.
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Spaghetti noodles – soak up all that creamy sauce perfectly.
How To Make Crockpot Turkey Tetrazzini
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Place the turkey tenderloins in the bottom of your crockpot and season them generously with Italian seasoning, salt, and black pepper.
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Add the mushrooms, onions, and garlic right on top.
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Pour in the cream of mushroom soup, half and half, and chicken broth. Scatter the cream cheese cubes over the top so they melt into the sauce as it cooks.
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Cover and cook on low for 5–7 hours, until the turkey is cooked through and fork-tender.
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Remove the tenderloins and shred them into chunks using two forks.
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Return the shredded turkey to the slow cooker, then stir in the thawed peas and parmesan cheese. Cover and cook for another 10–15 minutes, just to melt the cheese and warm everything through.
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While that finishes, cook your spaghetti noodles according to the package directions until al dente. Drain and stir them into the creamy sauce.
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Sprinkle with more parmesan and a little fresh parsley before serving.
Storage & Reheating
Refrigerate any leftovers in a sealed container for 3–4 days. To reheat, warm gently on the stovetop over medium heat until heated through, adding a splash of broth or cream if the sauce thickens up too much. It reheats really well!
Recipe Notes
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You can make this with 3–4 cups of leftover turkey instead of cooking the tenderloins. It’s a great way to use up Thanksgiving extras.
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Chicken works just as well here. Try chicken breasts, thighs, or even 3–4 cups of rotisserie chicken for an easy shortcut.
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If you don’t have cream of mushroom soup, cream of chicken is a perfect swap.
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Feel free to use mozzarella, parmesan, or a mix of both depending on what you like. If you want a thicker, cheesier sauce, stir in a little extra shredded cheese during cooking.
How To Add A Crispy Panko Topping
If you love a little crunch with your creamy pasta, you can easily add a crispy panko topping. After step 7 (once the noodles are mixed in), combine ½ cup panko breadcrumbs with 1 tablespoon melted butter and sprinkle the mixture evenly over the top of the tetrazzini.
If your crockpot insert is oven-safe, pop it into a 350°F oven for about 15–20 minutes, just until the crumbs turn golden and crisp.
If your slow cooker isn’t oven-friendly, simply transfer everything to a lightly greased baking pan before adding the breadcrumbs, then bake as directed.
Or, for a quicker option, toast the breadcrumbs in a skillet with butter over medium heat for 3–5 minutes, stirring often until golden brown. Sprinkle them over the tetrazzini right before serving for that same crunchy finish, with no oven required.
Crockpot Turkey Tetrazzini
Ingredients
- 1.5 lb turkey tenderloins
- 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 the turkey tenderloins in the bottom of your crockpot and season them generously with Italian seasoning, salt, and black pepper.
- Add the mushrooms, onions, and garlic right on top.
- Pour in the cream of mushroom soup, half and half, and chicken broth. Scatter the cream cheese cubes over the top so they melt into the sauce as it cooks.
- Cover and cook on low for 5–7 hours, until the turkey is cooked through and fork-tender.
- Remove the tenderloins and shred them into chunks using two forks.
- Return the shredded turkey to the slow cooker, then stir in the thawed peas and parmesan cheese. Cover and cook for another 10–15 minutes, just to melt the cheese and warm everything through.
- While that finishes, cook your spaghetti noodles according to the package directions until al dente. Drain and stir them into the creamy sauce.
- Sprinkle with more parmesan and a little fresh parsley before serving.
I hope you love this creamy, cozy crockpot dish! I think it’s such a wonderful celebration of turkey, such an overlooked and underrated ingredient that’s so good when slow cooked. Have you tried this one? Tell me what you think! You can comment below, or tag me on Instagram @slimmingviolet!
