Here’s a Weight Watchers (WW) friendly version of Slow Cooker Chicken Tetrazzini that’s both creamy and flavorful, but light enough to fit into your points plan. By using lean chicken, whole wheat pasta, and a lightened-up sauce, this recipe gives you all the comforting elements of a traditional tetrazzini but with fewer calories and points.
WW Slow Cooker Chicken Tetrazzini Recipe
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 8 oz whole wheat spaghetti (or another pasta shape like linguine or fettuccine)
- 1 cup mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) reduced-fat cream of mushroom soup
- 1 1/2 cups low-sodium chicken broth
- 1/2 cup light cream cheese, softened
- 1/2 cup unsweetened almond milk (or skim milk)
- 1/4 cup reduced-fat Parmesan cheese, grated
- 1/2 tsp dried thyme
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions:
Start by spraying the inside of your slow cooker with nonstick cooking spray or lightly greasing it with olive oil. Place the chicken breasts at the bottom of the slow cooker and season them with a pinch of salt, pepper, dried thyme, and Italian seasoning. Scatter the chopped onion, sliced mushrooms, and minced garlic over the chicken, distributing the vegetables evenly around the chicken breasts.
In a separate bowl, whisk together the reduced-fat cream of mushroom soup, low-sodium chicken broth, and unsweetened almond milk. Stir in the softened light cream cheese until it blends smoothly into the sauce mixture. Pour this sauce evenly over the chicken and vegetables in the slow cooker. Cover the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is fully cooked and tender.
About 20 minutes before the cooking time is up, cook the whole wheat pasta according to the package instructions, until al dente. Once the pasta is cooked, drain it and set it aside. (You may want to reserve about 1/4 cup of the pasta water in case you need to thin out the sauce later.)
When the chicken is done, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir it into the creamy sauce, mixing it well with the cooked vegetables. Add the cooked pasta to the slow cooker and gently toss everything together, ensuring the pasta is coated evenly with the sauce and the chicken is distributed throughout the dish.
Stir in the reduced-fat Parmesan cheese to add a bit of sharpness and depth to the creamy sauce. If the sauce seems too thick, you can add a little of the reserved pasta water to loosen it up. Taste and adjust the seasoning with more salt, pepper, or Italian herbs, as needed.
Cover the slow cooker again and let everything sit on the warm setting for about 5-10 minutes, allowing the flavors to meld and the pasta to absorb some of the sauce. Once ready, garnish the Chicken Tetrazzini with freshly chopped parsley for a pop of color and serve warm.
WW Points:
This slow cooker version of Chicken Tetrazzini comes out to around 6-8 points per serving, depending on the portion size and the specific brands of ingredients used (especially the type of pasta, soup, and light cheese). To get an exact point count, you can input your specific ingredients into the WW recipe builder.
This Slow Cooker Chicken Tetrazzini delivers the comforting, creamy goodness of the classic dish, but in a lightened-up version that fits within your WW points plan. The tender chicken, whole wheat pasta, and savory mushroom sauce come together in a satisfying meal that’s perfect for a cozy dinner without the guilt!
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