Creamy Mozzarella Green Bean Chicken Crockpot Dinner Step-by-step instructions

Before you start

Before you start, make sure your slow cooker is clean and dry. If you’re using fresh green beans, wash and trim them. Cut off the stem ends and discard any that are wilted. Measure out the shredded mozzarella and soften the garlic herb butter so it’s easy to dot over the top.

If you plan to serve over pasta, put a large pot of salted water on the stove, ready to boil when the chicken is almost done. Have a cutting board and two forks ready for shredding.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the chicken breasts in a single layer in the bottom of a 6-quart slow cooker. Scatter the trimmed green beans around and over the chicken. Dollop the condensed cream of onion soup over the chicken and beans, spreading it slightly. Sprinkle the shredded mozzarella cheese evenly over the top. Dot with the garlic herb butter.
   Look for The slow cooker will be full but not overflowing; the chicken should be mostly covered by beans and soup.
   Tip If the chicken breasts are very thick, pound them to an even thickness so they cook evenly.
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). The sauce will be bubbly and the cheese melted.
   Look for The sauce will be gently bubbling around the edges, and the chicken will be tender enough to shred.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist lifting the lid during cooking; each peek lets heat escape and adds 20 minutes of cook time.

At the end of this phase, the slow cooker will be filled with raw chicken, green beans, and a creamy topping of soup, cheese, and butter. As it cooks, the aroma of garlic and herbs will fill your kitchen.

The cheese will melt into the soup, creating a golden sauce. The chicken will be tender and easily shredded. The green beans will be bright green and crisp-tender. Everything will be bubbling gently around the edges.

Shred and Thicken

3. 3Shred the Chicken
   Using two forks, shred the chicken breasts directly in the slow cooker. Stir everything together so the sauce coats the chicken and green beans evenly. If the sauce seems too thin, let it cook uncovered for 10 to 15 minutes to thicken.
   Look for The chicken should pull apart easily and the sauce should cling to the meat and beans.
   Tip Shredding while the chicken is still warm makes it easier and keeps it moist.
4. 4Cook the Pasta
   While the chicken finishes, 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.
   Look for The pasta should be tender but still firm to the bite.
   Tip Save a cup of pasta water before draining; it can loosen the sauce if needed.

After shredding, the chicken will be in bite-size pieces, fully coated in a creamy sauce. The green beans will be distributed throughout. The sauce should be thick enough to cling to a spoon. If it’s too thin, let it cook uncovered for a few minutes. The texture will be rich and velvety, with strands of mozzarella stretching between pieces. The smell will be intensely savory and satisfying.

Pasta and Serve

5. 5Serve Over Pasta
   To serve, spoon the creamy chicken and green bean mixture over the hot penne pasta. The sauce will soak into the pasta, making every bite rich and savory.
   Look for The dish is ready when the sauce is creamy and the chicken is fully coated.
   Tip Serve immediately; the sauce thickens as it cools.

When served over hot pasta, the creamy sauce will soak into the penne, making each bite luxurious. The chicken will be moist and flavorful, the green beans tender, and the sauce rich with cheese and garlic. The plate will look inviting, with the creamy mixture mounded over the pasta and a light steam rising. It’s ready to enjoy immediately.

Common mistakes

One common mistake is lifting the lid too often to check on the chicken. Each time the lid is removed, heat escapes and adds 20 minutes to the cooking time. Another mistake is overcooking the chicken, which makes it dry and stringy.

Stick to the recommended time and check the temperature early. Also, don’t skip shredding the chicken — it allows the sauce to coat every piece. If you add the pasta directly to the slow cooker, it will soak up too much liquid and become mushy; serve it separately instead.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer inserted into the thickest part of the breast. The chicken should be opaque throughout and shred easily with a fork.

The sauce should be bubbly and slightly thickened, with the cheese fully melted. If the sauce looks too thin, remove the lid and cook on HIGH for 10 to 15 minutes to reduce. The green beans should be tender but still have a slight crunch.

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