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Slow Cooker Cheesy Mozzarella Chicken

When your busy schedule demands a simple yet satisfying meal, this slow cooker cheesy mozzarella chicken will quickly become your new favorite weeknight dinner. Tender chicken simmers in a rich, creamy sauce that transforms into a gooey, cheesy topping, making cleanup a breeze with just one pot to wash.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds 2 pounds boneless skinless chicken breasts about 4-5 pieces
  • 1 cup chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • 1½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 4 ounces cream cheese (cubed)
  • 2 tablespoons fresh parsley (chopped) for garnish

Equipment

  • Slow cooker
  • Medium bowl
  • Whisk
  • Fork
  • Cutting board
  • Knife

Method
 

  1. Place the boneless skinless chicken breasts at the bottom of your slow cooker.
  2. In a medium bowl, whisk together the chicken broth, cream of chicken soup, garlic powder, onion powder, Italian seasoning, salt, and black pepper until smooth.
  3. Add the cubed cream cheese to the mixture—don’t worry if it doesn’t fully incorporate as it will melt during cooking.
  4. Pour the entire mixture over the chicken in the slow cooker. Cover and cook on low for 4-6 hours (or on high for 2-3 hours) until the chicken reaches an internal temperature of 165°F and shreds easily with two forks.
  5. About 30 minutes before serving, shred the chicken in the slow cooker and sprinkle the shredded mozzarella and grated Parmesan evenly over the top. Cover again to allow the cheeses to melt into a gooey topping.
  6. Garnish with freshly chopped parsley before serving.

Notes

This slow cooker recipe is perfect for busy weeknights when you want a hands-off approach. You can substitute chicken thighs for even more flavor and tenderness, and experiment with different cheeses such as provolone or Monterey Jack if mozzarella isn’t available. For a spicier kick, consider adding red pepper flakes or diced jalapeños during the final 30 minutes of cooking. Leftovers can be stored in an airtight container for up to three days.