Creamy Mozzarella Green Bean Chicken Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For the best texture, use fresh green beans rather than frozen. They hold up better during the long cook and stay crisp-tender. If you prefer a softer bean, you can add them earlier, but for a bit of bite, add them at the beginning as the video shows. Trim the stem ends but leave the tails on for a pretty presentation.

To make the sauce extra creamy, use full-fat cream of onion soup and whole-milk mozzarella. If you like a little heat, add a pinch of red pepper flakes when you add the soup.

The garlic herb butter can be homemade: mix 2 tablespoons softened butter with 1/2 teaspoon garlic powder and 1/2 teaspoon dried Italian herbs. Store any leftover garlic butter in the fridge for up to a week.

Variations

• Creamy Mushroom Chicken: Swap the cream of onion soup for cream of mushroom soup and add 1 cup sliced mushrooms along with the green beans. The mushrooms will add an earthy flavor that pairs beautifully with the mozzarella.
• Spicy Southwest Chicken: Use cream of chicken soup, add 1/2 teaspoon chili powder and a pinch of cayenne. Replace the green beans with a can of diced tomatoes with green chilies (drained) and serve over rice.
• Bacon Ranch Chicken: Add 4 slices of cooked, crumbled bacon and 1 packet of ranch seasoning mix. Use cream of chicken soup instead of onion, and garnish with fresh chives before serving.
• Parmesan Chicken and Broccoli: Use cream of broccoli soup instead of onion, and swap the green beans for 1 pound of broccoli florets. Add 1/2 cup grated Parmesan cheese along with the mozzarella.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of broth or milk to restore the creamy texture.

Freezer

Freeze the chicken and sauce (without pasta) in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently.

Reheat

Reheat individual portions in the microwave at 50% power, stirring every minute, until hot.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools; when reheating, add a splash of chicken broth or milk to loosen it.

The pasta is best stored separately to avoid it becoming mushy. Reheat gently in the microwave or on the stovetop over low heat, stirring occasionally, until warmed through.

You can assemble the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed. You may need to add 30 minutes to the cooking time since you’re starting from cold. The green beans and chicken will absorb the flavors overnight, making the dish even more delicious.

Serving ideas

Serve this creamy chicken and green bean mixture over a bed of al dente penne pasta for a hearty meal. The sauce clings to the pasta, making every bite rich and satisfying.

You can also serve it over rice, mashed potatoes, or even crusty bread to soak up the sauce. A simple green salad with a tangy vinaigrette would balance the richness nicely.

For a lighter option, spoon the chicken and sauce over cauliflower rice or steamed broccoli. The dish is also delicious on its own in a bowl, with a sprinkle of fresh parsley or chives on top.

If you have extra sauce, serve it alongside for dipping bread. This is a comforting, cozy dinner that feels special but comes together with almost no effort.

Frequently asked questions

Recipe card

Creamy Mozzarella Green Bean Chicken Crockpot Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 3 boneless skinless chicken breasts (about 1 1/2 lb)
• 1 lb fresh green beans, trimmed
• 1 can (10.5 oz) condensed cream of onion soup
• 1 1/2 cups shredded whole-milk mozzarella cheese
• 2 tbsp garlic herb butter
• 8 oz penne pasta, cooked al dente

Instructions

1. 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.
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). The sauce will be bubbly and the cheese melted.
3. 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.
4. 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.
5. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

35 g

Carbohydrates

35 g

Fat

22 g

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