✅ Ingredients
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3–4 boneless, skinless chicken breasts
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1 cup shredded mozzarella cheese
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½ cup grated parmesan cheese
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1 cup heavy cream (or half-and-half for a lighter option)
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3 tbsp butter
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3 cloves garlic, minced
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1 tsp Italian seasoning
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½ tsp salt (adjust to taste)
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¼ tsp black pepper
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¼ tsp crushed red pepper flakes (optional, for a little kick)
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1 tbsp cornstarch + 2 tbsp water (optional, for thickening)
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2 tbsp fresh parsley, chopped (for garnish)
👩🍳 Instructions
1️⃣ Prepare the Slow Cooker
Lightly grease the inside of your slow cooker with nonstick spray or a bit of butter.
2️⃣ Add Ingredients
Place chicken breasts in the bottom of the slow cooker.
Add garlic, butter, heavy cream, Italian seasoning, salt, and pepper on top.
3️⃣ Cook
Cover and cook on:
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LOW for 5–6 hours, or
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HIGH for 2½–3 hours,
until the chicken is tender and fully cooked.
4️⃣ Add Cheese
About 30 minutes before serving, sprinkle in the mozzarella and parmesan cheeses.
Cover again and let them melt into the sauce.
If you prefer a thicker sauce, stir in the cornstarch slurry (cornstarch + water) at this point.
5️⃣ Serve
Once the sauce is creamy and cheesy, remove the chicken and shred it (or leave whole).
Spoon the sauce over the top. Garnish with fresh parsley.
🍝 Serving Ideas
Serve over:
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Pasta, mashed potatoes, or rice
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Steamed broccoli or zucchini noodles for a low-carb meal
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Or even toasted garlic bread for dipping! 😋
🧊 Storage
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Refrigerate leftovers for up to 3 days.
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Reheat gently on the stove or in the microwave.
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The sauce may thicken as it cools — just add a splash of milk or cream when reheating.
❤️ Optional Add-ins
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Add spinach, sun-dried tomatoes, or mushrooms in the last hour for extra flavor.
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Use a mix of mozzarella and provolone for a stretchier cheese pull.