CROCK POT ITALIAN MOZZARELLA CHICKEN

This was amazing! The chicken was cooked perfect and fell right off the bones. I also threw in some fresh red peppers and asparagus while the water was boiling for the pasta, and deboned the chicken, letting it all simmer in the pot for 10 minutes. This is fantastic, and will be a favourite for my family

Great recipe. The chicken was really juicy and the dish was perfect over pasta.

I definitely altered it some: I added baby carrots, garlic, and sliced onion. I also used a sun dried tomato vinaigrette instead of regular Italian. I think it's most important to pick a good-quality salad dressing and go with whatever variety you usually like best, since it's the main source of flavor in the meal. 

I also used fresh bone-in chicken breasts instead of frozen, so I reduced the cooking time, of course. 

All in all, yummy!

CROCK POT ITALIAN MOZZARELLA CHICKEN

INGREDIENTS

6 boneless, skinless chicken breasts

salt and pepper

¾ t dried oregano

¾ t dried basil

3 cloves garlic, minced

24 oz jar marinara sauce

1½ c mozzarella cheese

8 oz pkg penne pasta, cooked

⅓ c green olives with pimentos, chopped

¼ c grated Parmesan cheese

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INSTRUCTIONS

• Sprinkle chicken breasts with seasonings on both sides
• Place seasoned chicken breasts in a lightly greased crock pot
• Sprinkle garlic evenly on top of the chicken breasts and cover with marinara sauce
• Cover and cook on low for 6 hours, chicken should be cooked through and tender
• Place chicken breasts on a lightly greased baking sheet and sprinkle with mozzarella cheese, set aside
• Add your olives and Parmesan cheese to your sauce in your crock pot, stir and heat through
• Place your baking sheet with your chicken in your broiler for 2-3 mins until the cheese is melted and golden (keep a close watch so it doesn't burn)
• Pour your sauce over your cooked pasta and mix well
• Serve chicken over pasta

READ MORE >>>>> CROCK POT ITALIAN MOZZARELLA CHICKEN @ recipesthatcrock.com

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