The Best And Easy Healthy Crock-Pot Italian Chicken & Zucchini Home Made Recipe
It’s that time of year that our gardens are growing and the produce is fresh at the markets, so time for the zucchini and squash recipes!
If your garden is bursting at the seams with more zucchini (or squash) than you know what to do with your going to love this super easy and tasty recipe.
Start with a jar of your favorite spaghetti sauce, or even use homemade if you prefer. I used 2 medium sized zucchini’s but you could also use one zucchini and one yellow squash for a fun color and flavor.
Boneless skinless chicken breasts are then simmered away in the spaghetti sauce along with some extra seasonings, onions and the zucchini.
At the end of cooking some lovely cheese is added and allowed to get all melty. Parmesan cheese is what I used because it goes perfectly with the Italian flavors but feel free to use whatever cheese floats your boat. Swiss, cheddar or mozzarella…go for it!
Ingredients:
3 Pounds Boneless Skinless Chicken Breasts
24 Ounces Jarred Marinara Sauce Or Homemade Marinara Sauce
2 Medium Zucchini Sliced
1 Medium Yellow Onions Chopped
2 Cloves Garlic Minced
2 Tablespoons Italian Seasoning
1 Teaspoon Onion Powder
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Black Pepper
1/2 Cup Sliced Green Onions
2 Cups Shredded Parmesan Cheese
Instructions:
Place chicken breasts in the bottom of a 6 quart or larger slow cooker.
In a large bowl mix together the marinara sauce, sliced zucchini, chopped yellow onion, garlic, Italian seasoning, onion powder, salt and pepper and stir to combine.
Pour sauce mixture over top of chicken in the slow cooker.
Sprinkle the sliced green onions over the top of everything and cover and cook on LOW for 6 to 8 hours or 4 to 5 hours on HIGH or until the internal temperature of the chicken registers 165° F (74° C) on an instant read meat thermometer.
Turn slow cooker to the WARM setting and sprinkle the shredded Parmesan cheese over the top of the chicken in the slow cooker, recover and let chicken rest for 5 to 10 minutes to allow the cheese to melt.
Recipe Notes:
To make clean up easier you may wish to either line your slow cooker with a slow cooker liner or spray with non-stick cooking spray.
Source:https://crockpotladies.com/recipe/crockpot-italian-chicken-zucchini/