Slow cooker turkey tetrazzini is the ultimate way to elevate leftover turkey from zero to out-of-this-world! This creamy, cheesy pasta dish makes leftovers anything but boring. Tender, cooked turkey paired with mushrooms, peas, and pasta in a deliciously flavored cream sauce that will please the whole family.
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To make this incredible leftover turkey tetrazzini recipe, you will need these simple ingredients:
- cooked turkey meat chopped or shredded
- fresh mushrooms sliced
- onion diced
- garlic minced
- Italian seasoning
- salt
- chicken broth or turkey broth
- cream cheese whipped
- linguine fresh or frozen, not dried pasta
- heavy cream
- peas
- mozzarella cheese shredded
- parsley optional garnish
💜Why You Will Love This Recipe
This recipe is the perfect way to use turkey leftovers! In fact, this leftover recipe is so delicious, it is the first thing my family requests every black Friday! It is the comfort food of leftover turkey recipes. And the best part is - it doesn't include any cream of mushroom soup or cream of chicken soup!
🔪Instructions
This great recipe involves just a few simple steps:
Preparing Your Slow Cooker
Prepare your slow cooker by coating it with a non-stick agent. Any nonstick cooking spray or oil will work. Olive oil and avocado oil are my go-to coatings.
NOTE: some slow cooker inserts come with a nonstick surface. Use of a non-stick agent is still suggested. However, oil is sometimes recommended rather than spray to protect the longevity of the non-stick surface. Check your slow cooker's manual if you have any concerns.
Alternatively, you can choose to use a slow cooker liner.
Get Cooking
- 🍽️ Cut or shred your leftover turkey into bite sized pieces and place them into a greased slow cooker
- 🍽️ Add in mushrooms, seasonings, and broth. Stir to combine
- 🍽️ Cover and cook on low for 3-4 hours or high for 1.5 - 2 hours
- 🍽️ When cooking time is up, add in cream cheese, peas, and mozzarella.
- 🍽️ To avoid curdling, stir a few spoonfuls of hot liquid from the crockpot into the cream to bring it up to temperature. Then add the cream.
- 🍽️ Separate the linguini strands a bit and add them into your slow cooker
- 🍽️ Stir all to combine. If possible, try to submerge as much of the pasta as possible.
- 🍽️ Cover and cook until pasta is cooked through. This should take an additional 30 minutes or so.
- 🍽️ Garnish with parsley and enjoy!
🍽Serving suggestions
This incredible casserole recipe is perfect served with:
- Some crunchy garlic bread
- A crisp garden salad
- Cauliflower dijon parmesan
- Maple vanilla carrots
- Roast green beans
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🔁Substitution ideas
- Swap linguini for fresh spaghetti noodles or fresh egg noodles
- I usually use dark meat for this dish as that is what I have leftover, but turkey breast would work as well
- Try rotisserie chicken or other leftover chicken in place of turkey - chicken tetrazzini is delicious!
- Top with some freshly grated parmesan cheese
If you love this recipe...
Please let me know in the comment section below!
Storing
Store slow cooker turkey tetrazzini in an airtight container or zipper top bag. It is delicious the next day too!
You can also freeze leftovers for 2-3 months. When ready to serve, defrost in the refrigerator overnight before gently reheating.
😉Hints & hacks
- Use a silicone or wooden spoon when mixing in your slow cooker to avoid scratching
- Don't have any leftover turkey, use your slow cooker to make it!
- This easy recipe works with breasts, thighs or even a combination of both, depending on your preference. Keep in mind that breasts will always come out dryer than thighs.
- I always recommend the use of a slow cooker liner. Of course, this is an optional step. I like to purchase my liners in bulk for a less expensive per-piece price.
- In the market for a new slow cooker? I love mine!
- Always double-check that your slow cooker is plugged in and turned on! Nothing is worse than a cold crockpot when you are ready to eat! 🤪
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📖 Recipe
Slow Cooker Turkey Tetrazzini - Leftover Turkey Recipe
(Click on the stars to leave a rating)
Print Pin Rate SaveAll nutrition information shown here is automatically generated and should be considered an estimate. If you follow a specific diet, please calculate your own values to ensure accuracy.
Equipment
- cutting board and knife
Ingredients
- 2 - 2½ cups cooked turkey meat chopped or shredded
- 8 oz mushrooms sliced
- 1 small onion diced
- 1 tablespoon garlic minced
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- 2 cups chicken broth or turkey broth
- 8 oz whipped cream cheese
- 8 oz linguine fresh or frozen, not dried pasta
- ½ cup cream
- 1½ cup frozen peas
- 1 cup mozzarella cheese shredded, plus more for garnish
- parsley optional garnish
Instructions
- To a greased slow cooker, add 2 - 2½ cups cooked turkey meat, 8 oz mushrooms, 1 small onion , 1 tablespoon garlic, 1 tablespoon Italian seasoning, ½ teaspoon salt, and 2 cups chicken broth. and stir to combine
- Cook on low for 4 hours or high for 2 hours
- 15 - 30 minutes prior to serving, add 8 oz whipped cream cheese, 1½ cup frozen peas, and 1 cup mozzarella cheese
- Temper ½ cup cream by stiring some of the hot liquid from the slow cooker into it. Then add in into your slow cooker.
- Stir all contents of slow cooker to combine
- Gently pull apart 8 oz linguine and stir it into the mixture. Try to submerge as much of the noodles as possible.
- Continue cooking until all cheese has fully melted and pasta is cooked through
- Garnish with parsley (and more cheese if desired) and enjoy!
Final Step
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Notes
Nutrition
All nutrition information shown here is automatically generated and should be considered an estimate. If you follow a specific diet, please calculate your own values to ensure accuracy.
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