Creamy Crockpot Broccoli Chicken with Mozzarella Step-by-step instructions

Before you start

Before you start, make sure your slow cooker is clean and ready. There's no need to grease the insert, as the soup and butter provide enough moisture. If you plan to serve the dish over pasta, bring a large pot of salted water to a boil and cook the penne according to package directions while the chicken is cooking, or just before serving.

Toss the cooked pasta with a little butter and minced garlic to mimic the garlic butter penne from the video. Have all your ingredients measured and ready to go—this recipe comes together in minutes.

Instructions

Layer and Cook

1. 1Layer the ingredients
   Place the chicken breasts in the bottom of a 6-quart slow cooker in a single layer. Scatter the broccoli florets around and over the chicken. Spoon the cream of chicken soup over the top, spreading it slightly to cover some of the chicken and broccoli. Sprinkle the shredded mozzarella evenly over the soup, then dot with the garlic herb butter pats.
   Look for The chicken is covered with soup, cheese, and butter; the broccoli is tucked around the edges.
   Tip No need to stir—layering keeps the chicken moist and lets the flavors meld as they cook.
2. 2Cook on low
   Cover the slow cooker and cook on LOW for 4 to 5 hours, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) when checked with an instant-read thermometer. The broccoli should be tender but still bright green.
   Look for The sauce is bubbly and the chicken is fork-tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during cooking—each peek adds 20 minutes of cook time.

At the end of this phase, the slow cooker is filled with raw chicken, broccoli, soup, cheese, and butter. The ingredients are layered, not stirred. The chicken is nestled in the bottom, the broccoli is scattered around, and the soup and cheese are spread on top.

The butter pats are visible. As it cooks, the kitchen begins to smell savory and buttery. After 4 to 5 hours, the chicken is cooked through and the sauce is bubbling at the edges.

Shred and Thicken

3. 3Shred the chicken
   Once the chicken is cooked through, transfer the breasts to a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir gently to combine with the sauce and broccoli.
   Look for The chicken shreds easily and the sauce is creamy.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Shred while the chicken is still warm—it's much easier and keeps the meat juicy.
4. 4Stir and let it meld
   Stir the mixture well so the sauce coats the chicken and broccoli evenly. Let it cook uncovered on LOW for an additional 10 to 15 minutes to thicken the sauce slightly and allow the flavors to come together.
   Look for The sauce is thick and creamy, with melted mozzarella stretching.
   Tip If the sauce seems thin, let it cook a little longer uncovered; the soup and cheese will thicken it.

After shredding the chicken and returning it to the slow cooker, the mixture looks creamy and cohesive. The sauce coats the chicken and broccoli, and the cheese is fully melted into the mixture. The texture is thick and rich. The aroma is intensely savory with garlic and herbs. Give it a taste to check the seasoning—it should be rich and satisfying. The sauce may be slightly thin at this point, but it will thicken as it cooks uncovered.

Serve and Enjoy

5. 5Serve over pasta
   Spoon the creamy chicken and broccoli mixture over hot cooked garlic butter penne pasta. Serve immediately, with extra mozzarella on top if desired.
   Look for The sauce clings to the pasta and the chicken is tender.
   Tip Garlic butter pasta complements the creamy sauce—toss the penne with a little melted butter and minced garlic before serving.

When served over the garlic butter penne, the dish looks like a hearty, comforting meal. The creamy sauce clings to the pasta, and the chicken and broccoli are evenly distributed. The mozzarella creates long, stretchy strands as you spoon it. The dish is best served hot, with the sauce still bubbling and the pasta warm. It's a complete dinner that needs only a simple salad on the side.

Common mistakes

One common mistake is lifting the lid too often to check on the food—this releases heat and extends cooking time. Trust the process and resist the urge to peek. Another pitfall is overcooking the broccoli, which can turn it mushy and dull.

If you prefer a firmer texture, add the broccoli during the last 30 minutes of cooking. Also, be sure not to overseason, as the cream of chicken soup and garlic butter already contain salt. Taste before adding any extra salt.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) when checked with an instant-read thermometer inserted into the thickest part of the breast. The sauce should be bubbly and thickened slightly, and the broccoli should be easily pierced with a fork but still bright green.

The cheese should be fully melted and incorporated into the sauce, creating a creamy, cohesive texture. If the sauce seems too thin, let it cook uncovered for another 10 minutes to reduce.

• Poultry: 165°F (74°C) in the thickest part