Thought I love my crock pot, I haven't used it as much as I have been lately. Usually I'd pull it out, once every couple of months, for spaghetti and meatballs, soup, pulled pork. Lately, with being at school all day on Mondays, Mr.Crock has been making an appearance more often, and I'm actually starting to love Mr. Crock. I mean who else could you have a delicious meal waiting for you, when you've been gone all day?
This week, I threw something together with a bunch of bits I had in the fridge. Some frozen chicken from the freezer, marinara sauce, cheese, pasta and olives. Pretty good eh? The chicken was fall apart tender, but a bit dry. I let it cook for about 8:30 hours, so I'd reduce that to 6 hrs in the future. The kids loved the pasta with the olives and the wonderful gooey cheese on the chicken. Served with a salad, you have dinner ready in about 15 minutes. Perfect in my book, LOL
Crock Pot Italian Mozzarella Chicken
4 boneless skinless chicken breasts (can be frozen)
salt and pepper
1/2 tsp basil
1/2 tsp oregano
3 cloves garlic, minces
2 c marinara sauce
1 C mozzarella cheese, grated
1/2 lb penne pasta
1/3 C pimento stuffed olives, chopped
1/4 C Parmesan Cheese
Season chicken breasts on both sides with salt, pepper, oregano and basil. Place in a 4 qt slow cooker, sprinkle with minced garlic and top with marinara sauce. Cook on low for 6 hrs.
Once chicken is cooked, bring a large pot of salted water to a boil. Add in pasta and cook to al dente. Remove Chicken from crock pot, onto an oven safe baking sheet. Top equally with shredded mozzarella and set aside. Add chopped olives to sauce in crock pot, cover and cook, while pasta is cooking.
Preheat broiler and place cheese topped chicken under broiler, to melt and toast the cheese. Toss cooked pasta with sauce and serve with chicken.
This post linked to
See Ya in the Gumbo
In and Out of the Kitchen
Hearth and Soul