Slow Cooker Cheesy Mozzarella Chicken
Tender shredded chicken breasts coated in a rich, creamy garlic sauce and topped with melted mozzarella cheese. This easy slow cooker recipe combines cream cheese, heavy cream, onion, garlic, and Italian seasoning for a comforting family dinner. Serve over pasta, rice, or mashed potatoes.
Equipment
- Slow cooker with lid
- Mixing Bowl
- Whisk
- Measuring cups and spoons
- Cutting Board and Knife
- Two Forks
- Serving spoon
Ingredients
Chicken
- 2 lb chicken breasts Boneless and skinless
- 1/2 tsp salt
- 1/4 tsp black pepper
Creamy Garlic Sauce
- 8 oz cream cheese Softened
- 1/2 cup heavy cream Half-and-half may be substituted for a lighter sauce
- 1/2 cup chicken broth Low-sodium
- 4 cloves garlic Minced
- 1 medium onion Finely chopped; yellow or sweet onion
- 2 tsp Italian seasoning Divided between chicken and sauce
- 1/4 tsp red pepper flakes Optional
Cheese Topping
- 2 cups mozzarella cheese Low-moisture, shredded
- 1/4 cup Parmesan cheese Grated; optional
Instructions
- Lightly season the chicken breasts with the salt, black pepper, and a pinch of the measured Italian seasoning. Arrange the chicken in a single layer across the bottom of the slow cooker. Reserve the remaining Italian seasoning for the sauce.
- In a mixing bowl, whisk together the softened cream cheese, chicken broth, heavy cream, minced garlic, finely chopped onion, remaining Italian seasoning, and optional red pepper flakes. Mix until the ingredients are well combined. The sauce may still contain small pieces of onion and garlic. Pour the creamy mixture evenly over the chicken breasts.
- Cover the slow cooker with its lid and cook on LOW for 4–5 hours, until the chicken is fully cooked and tender enough to shred easily with a fork. Cooking time may vary depending on the thickness of the chicken breasts and the slow cooker. The chicken should reach an internal temperature of 165°F (74°C).
- Carefully remove the cooked chicken breasts from the slow cooker and shred them using two forks. Stir the remaining sauce thoroughly to combine the melted cream cheese with the cooking liquid until smooth and creamy. Return the shredded chicken to the slow cooker and stir gently to coat it evenly with the garlic cream sauce.
- Sprinkle the shredded low-moisture mozzarella evenly over the chicken. Add the grated Parmesan cheese if using. Cover and continue cooking on LOW for another 15–20 minutes, or until the cheese has melted and forms a soft, cheesy topping.
- Divide the cheesy mozzarella chicken into six portions, making sure each serving contains shredded chicken, creamy garlic sauce, and melted cheese. Serve warm over cooked pasta, rice, or mashed potatoes if desired. These accompaniments are not included in the recipe's nutrition estimate.
Notes
For the best results: Soften the cream cheese before mixing it with the broth and heavy cream to help create a smoother sauce. Use low-moisture shredded mozzarella rather than fresh mozzarella, which can release excess liquid. Arrange the chicken breasts in a single layer and reserve the mozzarella for the final 15–20 minutes of cooking.
Variations: Boneless chicken thighs can replace chicken breasts, although their cooking time may differ. Substitute half-and-half for heavy cream if you prefer a less rich sauce. Yellow or sweet onions both work well. Parmesan cheese and red pepper flakes are optional.
Serving suggestions: Serve over pasta, rice, or mashed potatoes to enjoy the creamy garlic sauce. Divide the chicken and sauce evenly among six servings.
Storage: The source recipe does not specify tested refrigeration durations, freezing methods, or reheating times. Store leftovers promptly following standard food safety practices.
Nutrition: Values are estimates per serving, including optional Parmesan cheese but excluding pasta, rice, and mashed potatoes.