Crock Pot Chicken Zucchini Parmesan
Ingredients:
4 chicken breasts
1 medium onion, diced
2 large zucchini, diced
2 large yellow squash, diced
1 green pepper, diced
1 teaspoon garlic, minced
1 cup chicken stock, no sodium
sea salt & pepper to taste
2 tsp parsley
2 tsp basil
EVOO
1.5 cups no sodium tomato sauce (I use Hunt's)
1 cup low fat shredded Mozzarella cheese
Directions:
4 chicken breasts
1 medium onion, diced
2 large zucchini, diced
2 large yellow squash, diced
1 green pepper, diced
1 teaspoon garlic, minced
1 cup chicken stock, no sodium
sea salt & pepper to taste
2 tsp parsley
2 tsp basil
EVOO
1.5 cups no sodium tomato sauce (I use Hunt's)
1 cup low fat shredded Mozzarella cheese
Directions:
- EVOO on bottom of crock pot, just to coat the bottom. Add all ingredients to the crock pot except shredded cheese.
- Cover and cook on high for about 3-4 hours or low for about 6-8, or until chicken is cooked through. In the last 30 minutes of cooking, add cheese and cook until it's melted.
- Serve over pasta or quinoa sprinkled with Parmesan cheese, if desired.
