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Crockpot Cheesy Mozzarella Chicken

Crockpot Cheesy Mozzarella Chicken
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Easy, flavorful comfort food with juicy chicken in rich cream sauce topped with melted mozzarella and Parmesan. Perfect for busy weeknights.

Ingredients

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  • 2 lbs boneless skinless chicken breasts
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 3 cloves garlic (minced)
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1/2 cup low-sodium chicken broth
  • 1 cup shredded mozzarella cheese (divided use)
  • 1/2 cup shredded Parmesan cheese
  • 1/2 teaspoon crushed red pepper flakes (optional for heat)
  • 1 tablespoon olive oil or melted butter
  • 2 tablespoons chopped fresh parsley (for garnish)

Instructions

  1. Lightly season both sides of chicken breasts with salt, pepper, and Italian seasoning.
  2. Place chicken in bottom of slow cooker and drizzle with olive oil or butter.
  3. In a bowl, stir together cream of chicken soup, chicken broth, minced garlic, and half of the mozzarella cheese. Pour evenly over chicken.
  4. Cover and cook on low for 4-6 hours or high for 2 1/2-3 hours, until chicken is tender and easily shredded with a fork.
  5. About 10-15 minutes before serving, sprinkle remaining mozzarella and Parmesan cheese on top. Cover and let cheese melt completely.
  6. Garnish with parsley and crushed red pepper flakes if desired. Serve warm with pasta, rice, or mashed potatoes.

Notes

  • Cooking on low ensures chicken stays juicy and does not overcook.
  • For thicker sauce, remove lid for last 15 minutes of cooking to let excess moisture evaporate.
  • If making large batch, place cooked chicken in mixing bowl and use hand mixer on low speed to shred in under 30 seconds.

Nutrition

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