Ingredients
Equipment
Method
- Place chicken breasts in the bottom of the slow cooker in an even layer.
- In a medium bowl, whisk together chicken broth and cream of chicken soup until smooth.
- Add garlic powder, onion powder, Italian seasoning, salt, and black pepper to the bowl. Stir well.
- Add cubed cream cheese to the mixture (it doesn't need to fully incorporate).
- Pour the mixture over the chicken breasts in the slow cooker.
- Cook on low for 4-6 hours or high for 2-3 hours, until chicken is tender and reaches 165°F.
- 20 minutes before serving, remove lid and sprinkle mozzarella and Parmesan cheese over the chicken and sauce.
- Replace lid and cook until cheese is melted.
- Serve garnished with fresh chopped parsley.
Notes
For best results, use freshly shredded mozzarella as it melts more smoothly than pre-packaged. You can substitute chicken thighs for breasts for juicier meat. Add red pepper flakes for heat or vegetables like spinach, mushrooms, or sun-dried tomatoes in the last 30 minutes of cooking. The dish pairs well with pasta, rice, garlic bread, or roasted vegetables. Ensure all dairy products are Halal-certified if following Halal dietary guidelines.