Creamy Mozzarella Cauliflower Chicken Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For the best texture, shred the chicken while it is still warm. The chicken will be easier to shred and will absorb more of the sauce. If you prefer larger chunks of chicken, you can cut it into bite-sized pieces instead of shredding it.

If you have extra time, you can brown the chicken breasts in a skillet before adding them to the slow cooker.

This adds a deeper flavor and color to the dish. However, it is not necessary, and the recipe works perfectly without this step.

Variations

• Add Vegetables: Stir in 1 cup of frozen peas or a handful of baby spinach during the last 30 minutes of cooking for extra color and nutrients. The peas will add a pop of sweetness, and the spinach will wilt into the sauce.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a dash of hot sauce to the sauce before cooking. This gives the dish a gentle heat that pairs well with the creamy cheese.
• Swap the Protein: Use boneless skinless chicken thighs instead of breasts for a richer flavor. You can also use turkey breast cutlets. Adjust the cooking time as needed—thighs may take a little longer to become tender.
• Make It Gluten-Free: Use a gluten-free condensed cream of broccoli soup and serve over gluten-free pasta or rice. Check the labels of all ingredients to ensure they are certified gluten-free.

Storage and make-ahead

Fridge

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Freezer

This dish freezes well for up to 2 months. Cool completely, then transfer to a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until warmed through. Or microwave in 30-second intervals, stirring between, until hot.

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 milk or chicken broth if the sauce has thickened too much.

You can assemble the slow cooker the night before and refrigerate the insert. In the morning, simply place it in the slow cooker base and start cooking.

You may need to add 30 minutes to the cooking time if starting from cold. Alternatively, you can cook the chicken and cauliflower mixture and freeze it for up to 2 months.

Serving ideas

Serve this creamy mozzarella cauliflower chicken over a bed of al dente penne pasta for a hearty and satisfying meal.

The pasta soaks up the rich sauce, making every bite delicious. You can also serve it with crusty bread, rice, or mashed potatoes to soak up the extra sauce.

For a lighter option, serve the chicken and cauliflower on their own or over steamed greens. A sprinkle of fresh parsley or chives adds a pop of color and freshness. This dish is also great with a side salad or roasted vegetables.

Frequently asked questions

Recipe card

Creamy Mozzarella Cauliflower Chicken Crockpot Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 1 1/2 lb boneless skinless chicken breasts
• 1 head cauliflower, cut into florets
• 1 can (10.5 oz) condensed cream of broccoli soup
• 2 cups shredded whole-milk mozzarella cheese
• 2 tbsp garlic herb butter, cut into pats
• 12 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 cauliflower florets around and over the chicken, distributing them evenly.
2. Spoon the condensed cream of broccoli soup over the chicken and cauliflower, spreading it gently to cover as much as possible. Sprinkle the shredded mozzarella cheese evenly over the top.
3. Dot the garlic herb butter over the top of the cheese and soup mixture, placing the pats in a few different spots.
4. Cover the slow cooker and cook on low for 4 to 5 hours, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) and the cauliflower is tender.
5. Once the chicken is cooked through, use two forks to shred the chicken breasts directly in the slow cooker. Stir gently to combine the shredded chicken with the cauliflower and sauce.
6. Meanwhile, bring a large pot of salted water to a boil and cook the penne pasta according to package directions until al dente. Drain well and return to the pot.
7. Divide the cooked penne among serving bowls or plates. Spoon the creamy mozzarella cauliflower chicken over the top. Serve hot.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

42 g

Fat

22 g

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