Tender slow cooker chicken breasts in a creamy garlic sauce, finished with melted mozzarella and Parmesan for an easy family dinner.
2 lbs boneless skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
3 cloves garlic, minced
1 (10.5-oz) can condensed cream of chicken soup
1/2 cup low-sodium chicken broth
1 cup shredded mozzarella cheese, divided use
1/2 cup shredded Parmesan cheese
1/2 teaspoon crushed red pepper flakes, optional for heat
1 tablespoon olive oil or melted butter
2 tablespoons chopped fresh parsley for garnish
1. Season the chicken with salt, pepper, and Italian seasoning.
2. Place the chicken in the slow cooker and drizzle with olive oil or butter.
3. Mix the soup, broth, garlic, and half of the mozzarella, then pour over the chicken.
4. Cover and cook on low for 4 to 6 hours or high for 2 1/2 to 3 hours, until the chicken is tender and reaches 165°F.
5. Top with the remaining mozzarella and Parmesan. Cover until melted.
6. Garnish with parsley and serve warm.
Use low-sodium broth for the best flavor balance.
Serve with pasta, rice, or mashed potatoes.
Store leftovers in the refrigerator for up to 4 days.
Freeze for up to 3 months for best quality.
Find it online: https://elitesrecipes.com/crockpot-cheesy-mozzarella-chicken/