Slow Cooker Cheesy Mozzarella Chicken

I absolutely love this Slow Cooker Cheesy Mozzarella Chicken—it’s tender, juicy, and smothered in gooey mozzarella cheese, all cooked effortlessly in the slow cooker. It’s an easy, comforting meal that feels like a treat.

Why You’ll Love This Recipe

I adore how hands-off this dish is—just set it and forget it. The chicken becomes tender and flavorful as it cooks slowly in a savory sauce, then I top it with melted mozzarella for a rich, cheesy finish. It’s perfect over pasta, rice, or tucked into a sandwich for an easy gourmet twist.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• Italian seasoning

• Garlic powder

• Onion powder

• Salt

• Black pepper

• Canned diced tomatoes (or marinara sauce)

• Chicken broth

• Shredded mozzarella cheese

• Grated Parmesan cheese

• Optional: red pepper flakes for heat

• Fresh basil or parsley, chopped for garnish

Directions

1. I season the chicken with Italian seasoning, garlic powder, onion powder, salt, and pepper.

2. I add diced tomatoes and chicken broth to the slow cooker, then nestle the seasoned chicken into the mixture.

3. I cook on low for 4–5 hours or on high for 2–3 hours, until the chicken is tender and shreds easily.

4. I remove the chicken and shred it using two forks, then return it to the slow cooker, stirring it into the tomato-broth sauce.

5. I sprinkle shredded mozzarella and grated Parmesan over the top, cover, and let it melt for about 10–15 minutes.

6. I garnish with fresh basil or parsley before serving.

Servings and Timing

• Servings: I typically get 4–6 servings

• Prep Time: 10 minutes

• Cook Time: 4–5 hours on low (or 2–3 hours on high)

• Total Time: About 4–5 hours (or shorter with high setting)

Variations

• Spicy option: I add red pepper flakes or stir in chopped jalapeños for some heat.

• Creamy twist: I stir in a bit of cream cheese or heavy cream before adding the mozzarella.

• Italian style: I use marinara instead of diced tomatoes and add a teaspoon of pesto for depth.

• Herb-enhanced: I mix in chopped fresh herbs like rosemary or thyme with the chicken.

• Veggie boost: I stir in spinach or bell pepper strips 30 minutes before the end of cooking so they soften but remain vibrant.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet or in the slow cooker on low, covering to prevent drying out. I sometimes stir in a splash of broth or cream to freshen the sauce.

FAQs

How do I prevent the chicken from drying out?

I choose boneless, skinless thighs if I want extra juiciness. I also shred and return the chicken to the sauce so it stays moist.

Can I use frozen chicken?

Yes—I increase the cooking time by about an hour on low and ensure it reaches 165 °F before shredding.

Can I make this dairy‑free?

Absolutely—I skip the mozzarella and Parmesan and stir in dairy-free cheese or a drizzle of olive oil at the end.

What sides pair well with this dish?

I serve it over pasta, rice, polenta, or inside crusty rolls. A side salad or steamed veggies rounds it out nicely.

Can I double the recipe?

Yes—I double the ingredients and it fits in most 6‑quart slow cookers without issue, though the cook time may increase slightly.

Conclusion

This Slow Cooker Cheesy Mozzarella Chicken is one of my favorite easy comfort meals. With minimal prep, cheesy indulgence, and tender chicken, it hits the spot every time. It’s perfect for busy days, leftovers, and satisfying dinners that feel homemade and special—without the fuss.

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