Anastasia Rice January 9, 2026

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Slow Cooker Mozzarella Chicken

Name: Slow Cooker Mozzarella Chicken
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Italian
Ingredients: 2 1/2 to 3 pounds boneless skinless chicken breasts or thighs; 1 (28 ounce) can crushed tomatoes, no added sugars; 1 (14.5 ounce) can diced tomatoes, drained; 1 medium onion, finely chopped; 4 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon red pepper flakes, optional; 1/2 cup low sodium chicken broth; 1 tablespoon tomato paste; Salt and freshly ground black pepper, to taste; 8 ounces part skim mozzarella, shredded or sliced; 2 tablespoons olive oil; 4 slices turkey bacon, cooked and crumbled, optional; Fresh basil leaves for garnish

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The slow, savory scent of tomato and garlic filling the kitchen, a gentle bubbling from the crockpot, and the soft stretch of melted mozzarella pulled apart with a fork — that is the comfort of this Mozzarella Chicken. It is the kind of meal you reach for when the week has been long and you want something hands off, yet deeply satisfying. This version, keeps things simple and cozy, and it pairs especially well with simple sides for a relaxed dinner at home. If you love comforting slow cooker meals, this dish sits right beside favorites like easy Mongolian ground beef noodles on your menu of go-to suppers.

Why You’ll Love This

This Mozzarella Chicken is special because it blends the ease of slow cooking with the warm, creamy finish of melted cheese. The chicken simmers in a bright tomato sauce, absorbing herbs and garlic, until it is tender enough to shred with a spoon. The final layer of mozzarella gives a gooey, comforting top that turns a humble crockpot dinner into something festive.

You will also appreciate how adaptable the recipe is. It shines as an easy weeknight dinner, yet it is pretty enough for casual guests. Little touches, like swapping in turkey bacon for a smoky garnish, add flavor without weighing the dish down, and the slow cooker does most of the work while you relax.

What you will love most

Hands free cooking, with big flavor payoff
A family friendly favorite that reheats well
Easy to tweak for lower fat or bolder tastes

What You’ll Need

Think of this list as a map to balance, with the tomatoes and herbs creating the sauce, chicken providing the hearty base, and mozzarella finishing the dish with creamy silk. If you like a touch of smoky salt, consider topping with crisp turkey bacon, which is a lighter swap if a recipe originally used bacon. For clean seasoning, use a good quality pink salt or table salt, depending on what you prefer for seasoning and texture.

Here are the ingredients, adjusted and ready

2 1/2 to 3 pounds boneless skinless chicken breasts or thighs, whole
1 28 ounce can crushed tomatoes, no added sugars
1 14.5 ounce can diced tomatoes, drained
1 medium onion, finely chopped
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes, optional for a little heat
1/2 cup low sodium chicken broth
1 tablespoon tomato paste, for depth
Salt and freshly ground black pepper, to taste
8 ounces part skim mozzarella, shredded or sliced
2 tablespoons olive oil
4 slices turkey bacon, cooked and crumbled, optional garnish
Fresh basil leaves for garnish If you pay attention to salt, you might like recipes using pink salt for seasoning choices and finishing. Recipes using pink salt can inspire subtle swaps.

How to Cook Slow Cooker Mozzarella Chicken

Prepare your slow cooker and aromatics, heat a skillet over medium heat with the olive oil, and sauté the chopped onion until it softens and becomes translucent, about three to five minutes. You will smell the sweet onion as it loosens from the pan.
Add the minced garlic to the skillet and cook for thirty seconds until fragrant, then stir in the tomato paste and let it caramelize slightly for another minute. This step deepens the sauce with a toasted tomato note.
Transfer the sautéed onion, garlic, and tomato paste to the crockpot, then pour in the crushed and diced tomatoes. Stir in the chicken broth, oregano, basil, and red pepper flakes, tasting and seasoning with salt and pepper. The sauce should smell bright, with warm herbal hints.
Nestle the chicken breasts or thighs into the sauce, pressing them down so they are mostly covered. Close the lid and cook on low for four to six hours, or on high for two and a half to three hours, until the chicken is tender and the internal temperature reaches 165 F. You will notice the sauce becoming fragrant and slightly thickened.
When the chicken is cooked through, remove a piece and shred it with two forks directly in the crockpot, or lift the pieces out and shred on a cutting board. The meat should be very tender, pulling apart easily and soaking up the tomato flavor.
Stir the shredded chicken back into the sauce, taste for seasoning and adjust with salt and pepper as needed, then spread the shredded or sliced mozzarella evenly on top. The contrast between the bright tomato sauce and the creamy cheese will be visible.
Replace the lid and let the cheese melt for ten to fifteen minutes on the warm setting, or briefly switch to low for five minutes if your crockpot has a melt setting. You should see the mozzarella go silky and begin to bubble slightly at the edges.
If using turkey bacon, cook it until crisp in a skillet or in the oven, then crumble over the finished dish for a crunchy, smoky finish. Garnish with fresh basil leaves and serve warm, letting guests scoop up the gooey, tomato-studded chicken.
Prep ~ 15 minutes, Cook ~ 3 to 5 hours depending on setting, Total ~ 3 hours 15 minutes to 5 hours 15 minutes, Servings ~ 6, Kcal ~ 420 per serving

Make-Ahead and Prep Tips

This slow cooker mozzarella chicken is very forgiving when it comes to prep ahead. You can make the tomato base up to two days in advance, store it in the refrigerator, and then pour it into the crockpot when you are ready to cook. The chicken can be seasoned and kept in a sealed container overnight to save time the next day.

If you plan to assemble the whole dish ahead, layer the sauce and raw chicken in a freezer-safe container without the cheese and freeze for up to three months. Thaw in the refrigerator overnight before transferring to the crockpot and finishing with mozzarella. Cooked components like the turkey bacon can be made a day ahead and stored wrapped in the fridge, crisping in a skillet or oven before serving.

Storing and Reheating

To keep leftovers tasting fresh, transfer cooled portions of the mozzarella chicken into airtight containers and refrigerate for up to four days. Freeze for longer storage in freezer friendly containers or heavy duty bags for up to three months, leaving a little headroom for expansion.

Reheat gently to preserve texture, either in a low oven at 325 F covered with foil until warmed through, or in a skillet over low heat with a splash of broth to loosen the sauce. In the microwave, heat in short thirty second bursts, stirring between intervals. A good freshness cue is the brightness of the tomato sauce, both in aroma and color, if it starts to smell dull or off, discard it.

Perfect Pairings

Steamed green beans tossed with lemon and olive oil
Buttery garlic mashed potatoes for a cozy, creamy bed
A crisp green salad with a simple vinaigrette to cut through the richness
Soft polenta, spooned with the tomato chicken and melted mozzarella
Warm crusty bread or garlic baguette to mop up the sauce

Variations and Swaps

Lighter protein swap, simple and lean
Use boneless, skinless chicken breast for a leaner dish, or swap in ground chicken for a quicker cook time and a slightly different texture. Ground chicken breaks down into the sauce and becomes very saucy and comforting.
Smoky twist without pork
If you miss a smoky note, crisp and crumble turkey bacon on top before serving for a smoky crunch while keeping the meal lighter than traditional bacon.
Healthy green boost
Stir in chopped spinach or kale during the last thirty minutes of cooking. The greens will wilt into the sauce and add color and nutrients without changing the flavor profile.
Italian herb upgrade
Swap dried herbs for a tablespoon of blended Italian seasoning for a more robust herb presence, or add two teaspoons of fresh chopped rosemary for piney aroma.
Cheesy variation
Use provolone or fontina instead of mozzarella for a nuttier, more complex melt, or mix in a quarter cup of grated Parmesan for a salty edge before serving.
Tomato forward or smoother sauce
For a smoother sauce, blend the crushed tomatoes before adding them to the crockpot, or for a chunkier texture, use two cans of diced tomatoes instead.
Make it spicy
If you enjoy heat, add a chopped jalapeno during the sauté step or increase the red pepper flakes. Serve with a squeeze of lime to brighten the spice.

Pro Tips for Best Results

Use skinless, boneless chicken thighs for more forgiving texture and richer flavor, or breasts if you prefer leaner meat.
Sauté the onion and garlic first to develop deeper flavor in the sauce, do not skip this step.
Check the chicken temperature, it should reach 165 F in the thickest part, then rest a few minutes.
Avoid over-thinning the sauce, if it seems watery, remove the lid during the last thirty minutes to let it reduce.
Add the mozzarella at the end, do not cook it for hours or it will separate and become rubbery.
Let the finished dish sit five to ten minutes before serving so the sauce settles and the cheese sets slightly.

Frequently Asked Questions

What cut of chicken is best for this crockpot mozzarella chicken?

Both boneless, skinless chicken breasts and thighs work well. Thighs stay juicier and have more forgiving texture, while breasts are leaner. Choose based on your preference for richness and texture.

Can I make this in an instant pot instead of a crockpot?

Yes, you can adapt it. Sear the aromatics and chicken using the sauté function, then pressure cook on high for eight minutes with a quick release. Shred the chicken, stir in the mozzarella, and use the sauté function briefly to melt the cheese if needed.

How do I prevent the sauce from becoming too thin?

Sautéing the onion and garlic first adds body, and using tomato paste helps thicken. If the sauce is thin after cooking, remove the lid and let it simmer on high in the crockpot for the last thirty minutes, or transfer to a skillet and reduce on the stove.

Is there a dairy free version of this dish?

Yes, swap the mozzarella for a dairy free cheese alternative that melts, or omit the cheese and finish the dish with a drizzle of olive oil and fresh herbs for a lighter, dairy free option.

Can I double the recipe for a crowd?

Absolutely, most crockpots can accommodate a doubled recipe if you have a larger insert. Keep an eye on cooking time, it may increase slightly, and ensure the chicken pieces remain largely submerged in sauce.

What about adding vegetables to the crockpot?

Root vegetables like carrots and potatoes can be added at the start, but delicate vegetables like bell peppers should be added in the last hour to avoid becoming mushy. Greens should be stirred in near the end.

How should I reheat leftovers to keep the cheese from becoming rubbery?

Reheat gently, either in a low oven or a skillet with a splash of broth. Brief, low heat keeps the cheese creamy rather than tough. Stirring occasionally helps even out the temperature.

Final Thoughts

This Mozzarella Chicken is a warm, satisfying dish that shows how simple ingredients can become something memorable. It delivers ease, comfort, and the pleasure of a cheesy finish that makes weeknights feel special. Make a pot, let the crockpot do the work, and invite that cozy kitchen feeling to your table soon.