Crockpot Mozzarella Mushroom Chicken Thighs Tips, FAQ & printable recipe

Tips for success

For the most flavorful sauce, use a good-quality condensed cream of mushroom soup. You can also add a splash of chicken broth or white wine if you want to thin the sauce, but it's not necessary.

If you have time, let the chicken cook on low for the full 5 hours—the longer cooking time makes the meat even more tender and allows the flavors to meld.

To make this dish gluten-free, use a gluten-free condensed cream of mushroom soup and serve over gluten-free pasta or rice.

For a lighter version, you can use reduced-fat cream of mushroom soup and part-skim mozzarella, though the sauce will be less rich. If you prefer a bit of heat, add a pinch of red pepper flakes when you add the butter.

Variations

• Add Bacon: For a smoky twist, cook 4 slices of bacon until crisp, crumble, and stir into the chicken during the last 30 minutes of cooking. The bacon adds a salty, savory crunch that complements the creamy sauce.
• Use Chicken Breast: Swap the chicken thighs for boneless, skinless chicken breasts. Reduce the cooking time to 2-3 hours on low, and check that the internal temperature reaches 165°F (74°C). Shred the chicken as directed.
• Make It Spicy: Add 1/2 teaspoon of red pepper flakes or a chopped jalapeño with the mushrooms for a subtle heat. You can also use pepper jack cheese instead of mozzarella for an extra kick.
• Add Spinach: Stir in 2 cups of fresh baby spinach during the last 30 minutes of cooking. The spinach will wilt into the sauce, adding color and nutrients without overpowering the dish.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze the cooked chicken and sauce (without pasta) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Reheat

To reheat, place the desired amount in a saucepan over medium-low heat, stirring occasionally, until heated through.

Store any 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 milk or chicken broth to loosen it up.

The chicken and mushrooms reheat well, but the pasta may become soft. If you're reheating the whole dish, consider reheating the pasta separately.

You can assemble the raw 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. You may need to add 30 minutes to the cooking time if the ingredients are cold. This is a great option for busy weekdays.

Serving ideas

Serve the mozzarella mushroom chicken over a bed of al dente penne, making sure to spoon plenty of the creamy sauce over the top.

The pasta soaks up the sauce beautifully, creating a satisfying and hearty meal. For a touch of freshness, sprinkle with chopped parsley or a few cracks of black pepper before serving.

This dish also works well over rice, mashed potatoes, or even toasted bread. For a lighter option, serve the chicken and mushrooms over a bed of sautéed spinach or zucchini noodles. The creamy sauce is versatile and pairs well with many sides. Leftovers make a great filling for sandwiches or wraps.

Frequently asked questions

Recipe card

Crockpot Mozzarella Mushroom Chicken Thighs

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 5 boneless skinless chicken thighs
• 8 oz sliced cremini mushrooms
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 1/2 cups shredded whole-milk mozzarella cheese
• 2 tbsp garlic herb butter
• 12 oz penne pasta, cooked al dente

Instructions

1. Place the chicken thighs in an even layer in the bottom of a 6-quart slow cooker. They can overlap slightly, but try to keep them in a single layer for even cooking.
2. Scatter the sliced cremini mushrooms evenly over the chicken thighs. They will shrink as they cook, so it's fine if they are piled up a bit.
3. Pour the condensed cream of mushroom soup over the mushrooms and chicken. Use a spoon to spread it out evenly, making sure some covers the edges.
4. Sprinkle the shredded mozzarella cheese evenly over the soup. Then place the two tablespoons of garlic herb butter on top, in small pieces so they melt into the sauce.
5. Cover the slow cooker and cook on low for 4 to 5 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C) in the thickest part. Do not lift the lid during the first 3 hours.
6. Once the chicken is cooked through, use two forks to shred the thighs directly in the slow cooker. Stir the shredded chicken into the sauce until well coated.
7. While the chicken finishes cooking, bring a large pot of salted water to a boil and cook the penne pasta according to package directions until al dente. Drain well.
8. To serve, place a portion of the cooked penne on a plate or in a bowl. Spoon the creamy mozzarella mushroom chicken over the top, making sure to get plenty of sauce and mushrooms.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

32 g

Carbohydrates

45 g

Fat

24 g

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