Creamy Mozzarella Sun-Dried Tomato Chicken: 5-Ingredient Crockpot Dinner Step-by-step instructions

Before you start

Before you start, take the chicken breasts out of the refrigerator and let them sit at room temperature for about 15 minutes (no more than 30 minutes total). This helps them cook more evenly. Pat the chicken dry with paper towels.

Measure out the sun-dried tomatoes, minced garlic, mozzarella, and butter so they're ready to go. If using dry-packed sun-dried tomatoes, soak them in hot water for 10 minutes, then drain and julienne. Have your slow cooker clean and ready. Cook the pasta just before serving—you can do this while the chicken finishes cooking.

Instructions

Layer and Forget

1. 1Layer the Chicken and Aromatics
   Place the chicken breasts in the bottom of a 6-quart slow cooker in a single layer. Scatter the julienned sun-dried tomatoes and minced garlic over the chicken, then spoon the garlic cream soup over the top, spreading it to cover the chicken as much as possible.
   Look for The chicken should be mostly covered by the soup and tomatoes.
   Tip If the chicken breasts are thick, pound them to an even thickness for more consistent cooking.
2. 2Add Cheese and Butter
   Sprinkle the shredded mozzarella evenly over the top of the soup mixture. Place the pats of garlic herb butter on top of the cheese. Do not stir.
   Look for The top will look like a cheesy, buttery layer.
   Tip Resist the urge to stir—the layers will meld during cooking.

At the end of this phase, you should have a neat layer of chicken breasts in the bottom of the slow cooker, topped with sun-dried tomatoes, garlic, and a thick layer of soup. The mozzarella and butter are scattered on top. It will look like a rustic casserole—not stirred, but that's intentional. The aromas of garlic and tomato should be noticeable. Before moving on, make sure the chicken is in a single layer and the soup covers most of the surface. This ensures even cooking.

Low and Slow Cooking

3. 3Cook Low and Slow
   Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the chicken is tender and shreds easily with a fork. The internal temperature of the chicken should reach 165°F (74°C).
   Look for The sauce will be bubbling at the edges and the chicken will be opaque.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check the chicken at the earliest time to avoid overcooking.
4. 4Shred the Chicken
   Using two forks, shred the chicken directly in the slow cooker into bite-size pieces. Stir the shredded chicken into the sauce so it is fully coated. If the sauce seems 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 it.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Shred while still warm for the best texture.

After 4 to 5 hours on LOW, the slow cooker will be filled with a creamy, bubbling sauce. The chicken should be fork-tender and easily shreddable, and the mozzarella will have melted into the sauce, giving it a glossy sheen.

The kitchen will smell richly of garlic, tomato, and butter. Check that the chicken registers 165°F (74°C) before shredding. If the sauce looks separated, stir it gently to combine—it should smooth out. If it's too thin, let it cook uncovered for a few minutes.

Pasta and Serve

5. 5Cook the Pasta
   While the chicken cooks, bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Drain and return to the pot. Toss with the melted garlic herb butter until the pasta is coated.
   Look for The pasta should be tender but still firm to the bite.
   Tip Reserve a cup of pasta water before draining in case you want to loosen the sauce.
6. 6Serve Over Buttered Pasta
   Spoon the creamy mozzarella sun-dried tomato chicken over the garlic butter penne. Serve hot, with extra shredded mozzarella on top if desired.
   Look for The sauce should be creamy and the chicken tender.
   Tip For a lighter option, serve over zucchini noodles or steamed rice.

The penne is cooked al dente and tossed with garlic herb butter, glistening and fragrant. The creamy chicken mixture is spooned over the pasta, with the sauce coating every piece. The dish should look inviting, with ribbons of sun-dried tomato and melted mozzarella throughout. The texture should be creamy and rich, not watery. Taste and adjust seasoning with salt and pepper if needed. Serve immediately, garnished with fresh basil if desired.

Common mistakes

One common mistake is lifting the lid too often during cooking, which lets heat escape and extends the cooking time. Trust the process and keep the lid on. Another mistake is using frozen chicken breasts—they release excess water and can become rubbery.

Always thaw chicken in the refrigerator before adding to the slow cooker. Overcooking can make the chicken dry, so check at the earliest recommended time. If the sauce is too thin, remove the lid and cook on HIGH for 15 minutes to reduce it. Avoid adding extra liquid; the soup and butter provide enough moisture.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and shreds easily with a fork. The sauce should be hot and bubbling around the edges, and the cheese should be fully melted and incorporated.

To test, insert an instant-read thermometer into the thickest part of a chicken breast; it should read at least 165°F (74°C). If you don't have a thermometer, cut into a piece—the juices should run clear and there should be no pinkness. The chicken should be so tender that it falls apart when you press it with a fork.

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