Slow Cooker Chicken Parmesan
What's for dinner tonight? A quick to put together Slow Cooker Chicken Parmesan meal that is full of flavor without the heaviness. Yum!
Servings: 6
Equipment
Ingredients
- 2 boneless skinless chicken breasts (mine are generally frozen)
- ½ cup chopped onions
- 1 cup chopped fresh button mushrooms
- ½ tablespoon minced garlic
- 28 ounce can of diced tomatoes
- ½ tablespoon dried basil
- ½ tablespoon dried oregano
- ¼ teaspoon pepper
- 3 cups cooked pasta al dente
- 2 cups shredded cheese any combination of mozzarella, cheddar, and provolone
- ¼ cup parmesan cheese
- ½ cup Italian breadcrumbs optional
Instructions
- Layer onions, mushrooms, garlic tomatoes, basil, oregano, and pepper in your slow cooker.
- Top with chicken breasts that have been lightly dusted with salt and pepper. Cook on low for 6 hours.
- After approximately 5 ½ hours, cook pasta to al dente if you have not done so already.
- Remove chicken and shred.
- Stir noodles and shredded chicken into the slow cooker and cover with shredded cheese as well as the parmesan. Return cover and cook until cheese has melted.
- Meanwhile, spray a small sauce pan with cooking spray. Head over medium heat.
- Once hot, add breadcrumbs and toast them, stirring every minute or so. Watch them carefully as not to burn them.
- Serve, topping with the toasted breadcrumbs for texture.