Cheesy Mozzarella Chicken Marinara Bake
Succulent chicken breasts are slow-cooked to tender perfection in a savory blend of creamy soup, garlic, and marinara flavors, then blanketed in gooey mozzarella and nutty Parmesan. This Italian-style comfort dish is ideal for a fuss-free, satisfying weeknight meal.
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Servings: 6
Ingredients
- 2 tablespoons chopped fresh parsley for garnish
- 1 cup shredded mozzarella cheese split into two portions
- ½ teaspoon crushed red pepper flakes optional, for a touch of spice
- ½ teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil or melted unsalted butter
- 1 teaspoon Italian herb blend
- 2 pounds chicken breast fillets skinless and boneless
- ½ cup shredded Parmesan cheese
- 3 cloves garlic finely minced
- ½ cup reduced-sodium chicken stock
- 1 10.5-ounce can of condensed cream of chicken soup
- 1 teaspoon fine sea salt
Instructions
Season the chicken:
- Sprinkle the chicken breasts evenly with salt, pepper, and the Italian herb seasoning on both sides.
Layer in the slow cooker:
- Arrange the seasoned chicken at the base of your slow cooker and lightly drizzle with olive oil or melted butter.
Prepare the sauce mixture:
- In a mixing bowl, combine the condensed chicken soup, chicken broth, minced garlic, and half of the shredded mozzarella. Stir until well incorporated, then pour this creamy mixture evenly over the chicken.
Slow cook:
- Secure the lid and cook on the low setting for 4 to 6 hours, or on high for 2½ to 3 hours, until the chicken becomes tender and easily pulls apart with a fork.
Top with cheese:
- Approximately 10 to 15 minutes before serving, scatter the remaining mozzarella along with the Parmesan over the chicken. Replace the lid and allow the cheese to melt completely.
Garnish and serve:
- Sprinkle chopped parsley and crushed red pepper flakes over the top, if desired. Serve hot, accompanied by pasta, rice, or mashed potatoes.