Creamy Mozzarella Baby Potato Chicken: One-Pot Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For the best flavor, use full-fat condensed soup and whole-milk mozzarella. The fat carries the flavor and creates a richer sauce.

If you prefer a lighter version, you can use reduced-fat soup and part-skim mozzarella, but the sauce may be slightly thinner. Also, don't forget to season with salt and pepper—the soup is salty, but the potatoes and chicken may need a little extra.

To make this dish even heartier, add a cup of frozen peas or green beans during the last 30 minutes of cooking. They'll warm through without becoming mushy.

You can also swap the chicken breasts for chicken thighs, which are even more forgiving and flavorful. Just increase the cooking time by 30 minutes to an hour, and shred as directed.

Variations

• Add Vegetables: Stir in 1 cup of frozen peas or green beans during the last 30 minutes of cooking for extra color and nutrition. They'll warm through without becoming mushy.
• Use Chicken Thighs: Swap the chicken breasts for boneless skinless thighs. They're more forgiving and stay moist even if cooked a little longer. Adjust cooking time to 5-6 hours on LOW.
• Spice It Up: Add 1/2 teaspoon of red pepper flakes or a dash of hot sauce to the soup before pouring it over the chicken for a subtle kick.
• Creamy Mushroom Twist: Use cream of mushroom soup instead of golden mushroom and stir in 1 cup of sliced sautéed mushrooms with the soup for extra earthy flavor.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of broth or water to loosen the sauce.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in the microwave in 1-minute intervals, stirring between, or on the stovetop over medium-low heat until hot. Add a little broth or water if needed.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even more delicious the next day. Reheat gently in the microwave or on the stovetop, adding a splash of chicken broth or water if the sauce has thickened too much.

You can assemble the entire dish in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker base and cook as directed.

You may need to add 30 minutes to the cooking time since you're starting from cold. This makes it a perfect set-it-and-forget-it meal for busy days.

Serving ideas

This creamy chicken and potato mixture is incredibly versatile. Serve it over al dente penne pasta, as shown, to soak up the rich sauce. For a lower-carb option, serve it over steamed rice, cauliflower rice, or with crusty bread for dipping. The sauce is so good you'll want to get every last drop.

Pair this dish with a simple green salad dressed with lemon vinaigrette to cut through the richness. A side of roasted vegetables, like broccoli or asparagus, also works well.

For a cozy meal, serve it in shallow bowls with a sprinkle of fresh parsley or chives on top. It's comfort food at its best.

Frequently asked questions

Recipe card

Creamy Mozzarella Baby Potato Chicken: One-Pot Crockpot Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 1 1/2 lb boneless skinless chicken breasts
• 1 1/2 lb baby Yukon Gold potatoes, halved
• 1 can (10.5 oz) condensed golden mushroom soup
• 1 1/2 cups shredded whole-milk mozzarella cheese
• 2 tbsp garlic herb butter, cut into pats
• 8 oz penne pasta, cooked al dente

Instructions

1. Place the chicken breasts in the bottom of a 6-quart slow cooker in a single layer. Scatter the halved baby potatoes around the chicken. Pour the condensed golden mushroom soup over the top, spreading it evenly. Sprinkle the shredded mozzarella cheese over the soup, then dot with the garlic herb butter pats.
2. 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) and the potatoes are fork-tender.
3. Once the chicken is cooked, remove it to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker and stir gently to combine with the sauce and potatoes.
4. Stir the mixture well to coat everything in the creamy sauce. Cover again and cook on LOW for an additional 15 to 20 minutes, until everything is heated through and the flavors meld.
5. While the slow cooker finishes, bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. Drain well.
6. Divide the cooked penne among serving plates. Ladle the creamy chicken and potato mixture over the pasta. Serve hot, with extra mozzarella or fresh herbs if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories

610

Protein

42 g

Carbohydrates

48 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.