Creamy Slow Cooker Mozzarella Chicken with Melty Cheese (Print version)

Tender slow cooker chicken in a creamy garlic-Parmesan sauce with a blanket of melty mozzarella cheese.

# Ingredients:

For the chicken

01 - 2 1/2 lb (1.1 kg) boneless skinless chicken breasts or thighs

02 - 1 teaspoon kosher salt

03 - 1/2 teaspoon black pepper

04 - 1 teaspoon Italian seasoning

05 - 1/2 teaspoon onion powder

06 - 1/2 teaspoon smoked paprika

07 - 4 cloves garlic, minced

08 - 3/4 cup (180 ml) low-sodium chicken broth

09 - 6 oz (170 g) cream cheese, cut into cubes

For the creamy cheese finish

10 - 1/2 cup (120 ml) heavy cream

11 - 1/2 cup (50 g) grated Parmesan cheese

12 - 1 1/2 cups (170 g) shredded mozzarella cheese

13 - 2 tablespoons chopped fresh parsley

14 - Red pepper flakes, optional

# Instructions:

01 - Place the chicken in a 6-quart slow cooker. Season with salt, pepper, Italian seasoning, onion powder, and paprika, then add the garlic.

02 - Pour the chicken broth around the chicken. Scatter the cubed cream cheese over the top so it can soften as the chicken cooks.

03 - Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken reaches 165°F and is tender. Thick breasts may need the longer end of the range.

04 - Transfer the chicken to a plate. Whisk the sauce in the slow cooker until mostly smooth, then stir in the heavy cream and Parmesan cheese.

05 - Return the chicken to the slow cooker and spoon sauce over the top. Sprinkle with mozzarella, cover, and cook for 15-20 minutes more until the cheese is melted.

06 - Sprinkle with parsley and red pepper flakes if using. Serve hot over pasta, rice, potatoes, or vegetables with extra sauce spooned over each serving.

# Good to know:

01 - Use an instant-read thermometer and cook chicken to 165°F.

02 - Freshly shredded mozzarella melts smoother than bagged shredded cheese.

03 - For a thicker sauce, let it sit uncovered for 5-10 minutes after cooking.

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