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Crockpot Cheesy Mozzarella Chicken

Tender shredded chicken breasts slow cooked in a rich creamy garlic sauce and topped with melted mozzarella and Parmesan cheese. An easy Italian-inspired slow cooker dinner ready with minimal prep.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Slow cooker (6-quart recommended)
  • Mixing bowl
  • Two forks for shredding
  • Meat thermometer

Method
 

  1. Season both sides of the chicken breasts with salt, black pepper, and Italian seasoning. Place in a single layer in the slow cooker and drizzle with olive oil or melted butter.
  2. In a bowl, stir together cream of chicken soup, chicken broth, minced garlic, and 1/2 cup mozzarella. Pour evenly over the chicken.
  3. Cover and cook on LOW for 4 to 6 hours or HIGH for 2.5 to 3 hours until the chicken shreds easily with a fork and reaches 165 degrees Fahrenheit internally.
  4. Remove the chicken, shred with two forks, then return to the slow cooker and stir to combine with the sauce.
  5. Sprinkle the remaining mozzarella and all Parmesan cheese on top. Cover and cook on LOW for 10 to 15 more minutes until cheese is fully melted and bubbly.
  6. Garnish with fresh parsley and red pepper flakes if desired. Serve warm over pasta, rice, or mashed potatoes.

Notes

Cook on low for the juiciest results. Avoid lifting the lid during cooking. Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 2 months. Reheat with a splash of broth or cream to restore the creamy sauce.