Golden Mozzarella Mushroom Chicken Tenders in the Crockpot Tips, FAQ & printable recipe

Tips for success

For an even richer sauce, stir in a splash of heavy cream or a spoonful of cream cheese during the last 30 minutes of cooking. This adds extra creaminess and depth.

You can also add a pinch of red pepper flakes for a subtle kick, or a handful of fresh spinach in the last few minutes to wilt it into the sauce.

If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes.

Let it cook uncovered for a few minutes to thicken. For a thinner sauce, add a splash of chicken broth or pasta water until it reaches your desired consistency.

Variations

• Cheddar and Bacon: Swap the mozzarella for sharp cheddar and add 4 slices of cooked, crumbled bacon along with the cheese. The smoky bacon adds a savory depth that pairs beautifully with the mushrooms and chicken.
• Spinach and Artichoke: Stir in 1 cup of chopped spinach and 1 can of drained artichoke hearts during the last 30 minutes of cooking. This turns the dish into a creamy, veggie-packed meal that's reminiscent of a classic dip.
• Spicy Jalapeño Popper: Add 2 diced jalapeños (seeded for less heat) and 4 oz of cream cheese to the slow cooker. Use pepper jack cheese instead of mozzarella for a spicy, creamy kick that's perfect for those who like a little heat.
• Herb and Lemon: Replace the garlic herb butter with a mixture of 2 tablespoons butter, 1 teaspoon lemon zest, and 1 tablespoon chopped fresh thyme. Add the zest and thyme during the last 30 minutes for a bright, fresh flavor.

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.

Reheat

Reheat leftovers on the stovetop over medium-low heat, stirring frequently, until hot and bubbly.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools; add a splash of milk or broth when reheating to loosen it. The pasta is best stored separately to avoid becoming mushy, but if mixed, it will still be tasty.

You can assemble the entire slow cooker mixture (chicken, mushrooms, soup, mozzarella, and butter) in the insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed. Add 30 minutes to the cooking time to account for the cold start.

Serving ideas

Serve this creamy chicken over a bed of al dente penne, as shown, or pair it with mashed potatoes, rice, or crusty bread to soak up every bit of the sauce.

A side of steamed green beans or a simple green salad balances the richness nicely. For a low-carb option, serve over cauliflower rice or zucchini noodles.

Garnish with fresh chopped parsley or chives for a pop of color, if desired. The dish is substantial enough to be a main course on its own, but it also works well as a hearty filling for sandwiches or wraps the next day.

Leftovers are just as delicious, so consider doubling the recipe if you want to enjoy it twice.

Frequently asked questions

Recipe card

Golden Mozzarella Mushroom Chicken Tenders in the Crockpot

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb chicken breast tenders
• 8 oz cremini mushrooms, sliced
• 1 can (10.5 oz) condensed cream of mushroom 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 breast tenders in a single layer in the bottom of a 6-quart slow cooker. Scatter the sliced cremini mushrooms evenly over the chicken. Spoon the condensed cream of mushroom soup over the top, spreading it slightly to cover as much as possible.
2. Sprinkle the shredded mozzarella cheese evenly over the mushroom and soup layer. Dot the top with the garlic herb butter, placing the pats in a few spots so they melt and distribute as the slow cooker heats.
3. 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 fork-tender and reaches an internal temperature of 165°F (74°C). The sauce will be bubbling and the cheese melted.
4. Once the chicken is cooked through, gently stir the sauce to combine the melted cheese, soup, and butter into a creamy, cohesive sauce. The chicken may break into large chunks, which is fine.
5. 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. The pasta will be served alongside the chicken, not cooked in the slow cooker.
6. To serve, place a portion of the cooked penne on a plate or in a bowl. Spoon the chicken and mushroom mixture generously over the pasta, making sure to include plenty of the creamy sauce. Serve hot.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

45 g

Fat

22 g

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