Crockpot Turkey Tetrazzini
This crockpot turkey tetrazzini is creamy, comforting, and the perfect way to use up leftover turkey. Tender chunks of turkey simmer in a rich, cheesy mushroom sauce with spaghetti, peas, and parmesan — all slow-cooked until perfectly creamy. It’s an easy, family-friendly dinner that feels cozy and satisfying any night of the week.
Servings: 6
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.