Ingredients:
1 lb skinless, boneless chicken breasts (chicken thighs also work)
2 cans (14.5 oz each) diced tomatoes, undrained
3 garlic cloves, minced
4 cups chicken broth
1/2 onion, diced
1 medium zucchini, diced
3/4 cup Parmesan cheese, shredded
1/2 teaspoon dried basil
1 teaspoon Italian seasoning
salt and pepper to taste
8 oz pasta (Mini farfalle), cooked and drained
Directions:
Spray slow cooker with non-stick cooking spray and place chicken breasts in the bottom. Add the tomatoes, garlic, chicken broth, onion, zucchini, cheese, basil, Italian seasoning, salt and pepper. Cook on low for 6-7 hours. Remove chicken from slow cooker and shred with 2 forks, then place shredded chicken back into slow cooker. Add cooked pasta to slow cooker and mix together. Serve with additional shredded parmesan cheese.
Spray slow cooker with non-stick cooking spray and place chicken breasts in the bottom. Add the tomatoes, garlic, chicken broth, onion, zucchini, cheese, basil, Italian seasoning, salt and pepper. Cook on low for 6-7 hours. Remove chicken from slow cooker and shred with 2 forks, then place shredded chicken back into slow cooker. Add cooked pasta to slow cooker and mix together. Serve with additional shredded parmesan cheese.
I served this with 30 minute rolls.
No comments:
Post a Comment