This evening we had Slow Cooker Chicken Parmesan that I served over my Rich Parmesan Cauliflower Mash. It turned out great. I actually cooked it overnight last night in my smaller 4-quart crock pot
and then dumped it into a casserole dish this morning and let it cool off a bit before popping it in the fridge so I could reheat it when I got home this evening. When I got home, I placed my casserole dish into the microwave and heated it for about 10 minutes until it was hot. While that was heating, I made my Rich Parmesan Cauliflower Mash
to serve the Chicken Parmesan over (I first made a well in the center and then filled it). After the Chicken Parmesan was heated through, I topped it with slices of fresh mozzarella cheese and then ran it under the broiler for a few minutes until browned and bubbly. Of course, if you were cooking this in the crock pot during the day, you would simply transfer it to a casserole, top it with the mozzarella and run it under the broiler with no reheating necessary. I snapped a few photos and included the easy peasy recipe below. Enjoy!
|Parmesan stirred in and waiting to be topped with mozzarella|
Slow Cooker Chicken Parmesan
|Ready to run under the broiler until bubbly|
1 diced bell pepper
2 pounds of boneless chicken breast, cut into 2-inch chunks
2 cups pasta sauce (I used DelGrosso's Fireworks Sauce)
1/2 cup grated Parmesan cheese
8 ounces sliced fresh mozzarella cheese (or substitute regular mozzarella)
Place diced bell pepper in bottom of crock pot. Top with chicken breast and pour pasta sauce on top. Cover crock pot and cook on low for 8 to 9 hours (I like to cook it on high for the first hour and then reduce to low). When done cooking, stir in Parmesan cheese and transfer to a shallow casserole dish.
Preheat broiler. Top with sliced mozzarella and broil until lightly browned and bubbly, about 5 minutes. Serve over zoodles or cauliflower mash, if desired.
Post a Comment