Creamy Mozzarella Sweet Corn Chicken: Easy Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For the creamiest sauce, use full-fat condensed soup and whole-milk mozzarella. If you prefer a lighter version, you can use reduced-fat soup and part-skim mozzarella, but the texture will be slightly less rich.

The garlic herb butter is key—if you don’t have it, mix 2 tablespoons softened butter with 1/2 teaspoon garlic powder and 1/2 teaspoon dried parsley.

To make this a complete one-pot meal, add 2 cups of frozen diced potatoes or a can of drained black beans along with the corn. Or swap the pasta for rice or quinoa.

The dish is also delicious served over a baked potato or with crusty bread for sopping up the sauce. Leftovers are even better the next day.

Variations

• Spicy Southwest: Add a drained can of black beans and a small can of diced green chiles along with the corn. Use pepper jack cheese instead of mozzarella and a pinch of cumin and chili powder. Serve over rice with a squeeze of lime.
• Bacon Ranch: Stir 1/2 cup cooked, crumbled bacon and 1 packet (1 oz) ranch seasoning mix into the soup before spreading. Use cheddar instead of mozzarella, and top with fresh chives before serving.
• Vegetable-Packed: Add 1 cup of frozen peas and carrots or a diced bell pepper along with the corn. Swap the cream of potato soup for cream of mushroom, and stir in a handful of baby spinach just before serving until wilted.
• Cheesy Broccoli Chicken: Add 2 cups of frozen broccoli florets (no need to thaw) in the last 30 minutes of cooking. Use cheddar cheese instead of mozzarella, and stir in a few spoonfuls of prepared mustard for extra tang.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. The sauce will thicken; add a splash of milk or chicken broth when reheating.

Freezer

Freeze the chicken-corn mixture (without pasta) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop over medium-low heat or in the microwave in 30-second bursts, stirring occasionally, until hot and bubbling.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; reheat gently on the stovetop or in the microwave with a splash of milk or water to loosen it.

The chicken and corn mixture can also be frozen for up to 3 months—see freezer notes.

You can assemble the uncooked ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook as directed, adding 30 minutes to the cook time if starting from cold. Or, cook the full dish and freeze the chicken-corn mixture separately from the pasta.

Serving ideas

Serve this creamy chicken over al dente penne, as shown in the video, or spoon it over steamed rice, mashed potatoes, or a baked potato. The sauce clings to everything, so choose a starch that can soak it up. A side of steamed green beans or a crisp green salad balances the richness.

For a low-carb option, serve over cauliflower rice or sautéed zucchini noodles. The dish is also delicious in warm tortillas or as a topping for baked potatoes. Garnish with fresh parsley or black pepper if desired, though the dish is flavorful on its own.

Frequently asked questions

Recipe card

Creamy Mozzarella Sweet Corn Chicken: Easy Crockpot Dinner

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 1 1/2 lb boneless skinless chicken breasts
• 2 cups frozen sweet corn kernels
• 1 can (10.5 oz) condensed cream of potato soup
• 2 cups shredded whole-milk mozzarella cheese
• 2 tbsp garlic herb butter
• 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. Sprinkle the frozen corn evenly over the chicken. Spoon the condensed cream of potato soup over the top, spreading it slightly to cover some of the corn and chicken.
2. Sprinkle the shredded mozzarella evenly over the soup layer. Dot the garlic herb butter over the top. Do not stir; the cheese and butter will melt into the sauce during cooking.
3. Cover the slow cooker and cook on LOW for 6 hours or on HIGH for 3 hours, until the chicken is tender and registers 165°F (74°C) in the thickest part. The sauce will look bubbly around the edges.
4. Remove the chicken breasts to a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir gently to combine with the sauce.
5. 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 well and keep warm.
6. Spoon the creamy chicken and corn mixture over the hot penne. Serve immediately, with extra mozzarella or black pepper if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories

450

Protein

35 g

Carbohydrates

40 g

Fat

17 g

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