Crockpot Provolone Chicken Recipes

CROCKPOT CHICKEN AND POTATOES

Steps:

• Cut any potatoes that are larger than a ping pong ball into quarters; if smaller than a ping pong ball, cut in half. You want the pieces to be a rough 1-inch dice. Lay them in a 6-quart or larger slow cooker.
• Stir the carrots into the slow cooker with the potatoes, then spread them into an even layer. Arrange the chicken in the center, placing it on top of the vegetables.
• In a small saucepan, melt the butter over medium-low heat. Remove from the heat and stir in the garlic, lemon juice and zest, Italian seasoning, salt, and pepper. Pour the mixture over the top of the chicken and vegetables.
• Cover the slow cooker. Cook on HIGH for 1 1/2 to 2 hours or low for 4 to 5 hours. (The total amount of time you need will vary based upon your slow cooker model and the size of your chicken breasts. If your slow cooker runs hot-mine often does-check early to avoid drying out the meat). The chicken is done when it reaches 165 degrees F at the center with an instant read thermometer. The moment the chicken is done cooking, remove it to a plate, and cover to keep warm. Test the vegetables to see if they are tender. If they are not yet tender, give them a stir, recover the slow cooker, then continue cooking until they are tender and pierce easily with a fork, up to 1 additional hour on high or 2 hours on low. When ready to serve, return the chicken to the slow cooker. Sprinkle the Parmesan and parsley over the top. Enjoy warm.

CHICKEN PROVOLONE

Steps:

• Sprinkle chicken with pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until a thermometer reads 165°, 4-5 minutes on each side., Transfer to an ungreased baking sheet; top with the basil, prosciutto and cheese. Broil 6-8 in. from the heat until cheese is melted, 1-2 minutes.

SLOW COOKER CHICKEN CACCIATORE

Steps:

• Lightly coat a large slow cooker with nonstick spray. Heat 1 tablespoon olive oil in a large skillet over medium high. Season both sides of the chicken with salt and pepper. Once the oil is hot and shimmering, add the chicken in a single layer. Cook on the first side for 3 to 4 minutes, until browned, moving the chicken as little as possible so that it gets a nice sear. Flip and brown on the other side, about 2 additional minutes. Transfer the chicken to the slow cooker.
• Reduce the skillet heat to medium. With a paper towel, carefully wipe out the skillet. Add the remaining 2 teaspoons olive oil. One the oil is hot, add the onion and cook until beginning to soften, about 3 minutes. Add the garlic and 1 tablespoon balsamic vinegar. Cook for 1 minute, or until the garlic is fragrant and the vinegar has reduced. Transfer to the slow cooker, along with any pan drippings.
• Top the chicken with the tomatoes, green bell pepper, mushrooms, and Italian seasoning. If using chicken breasts: cover and cook on HIGH for 1 1/2 to 2 1/2 hours or LOW for 4 to 5 hours, until the chicken is cooked through. If using chicken thighs: cover and cook for 3 to 4 hours on HIGH or 5 to 6 hours on LOW. Remove the chicken from the slow cooker as soon as it reaches 165 degrees F. If desired, chop or shred the chicken (or you can serve the pieces whole).
• At this point, you can serve the sauce right away if you are in a hurry, BUT, if time allows, this is what I like to do for the best-ever sauce: Uncover the slow cooker and let cook on HIGH for 1 hour to allow the sauce to thicken and the flavor to further develop. Just before serving, stir in the remaining 1/2 teaspoon balsamic vinegar. Taste and season the sauce with additional salt/pepper as desired. If you've chopped or shredded the chicken, return it to the sauce and toss to combine and warm through. Otherwise, serve the chicken pieces whole with a generous amount of the sauce on top. Serve hot over pasta, rice, polenta, or veggie noodles, with a big extra spoonful of sauce and a sprinkle of parsley and Parmesan.

CROCKPOT CHICKEN PARMESAN

Steps:

• Whisk together flour, 1 teaspoon salt, and pepper on a large shallow plate. Set aside.
• Beat eggs and milk together in a medium sized bowl. Set aside.
• Whisk together panko, remaining 1 teaspoon salt, Italian seasoning, basil, and 1/2 cup parmesan cheese on another large shallow plate. Set aside.
• Bread breasts in flour, eggs, then breadcrumb mixture, then place them onto a clean work surface. Don't be shy - there's plenty of each breading mixture!
• Heat 1/4 cup olive oil in a large skillet over medium-high heat.
• Working with 2 breasts at a time, cook chicken until golden brown, about 1-2 minutes on each side.
• Repeat with remaining chicken breasts, adding oil to the sauté pan, if needed.
• Grease a 6 quart crockpot with cooking spray, then pour half the sauce into the bottom.
• Top with seared chicken breasts, then pour remaining sauce on top.
• Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
• Uncover the crockpot and top with sliced provolone, shredded mozzarella, and remaining 1/4 cup parmesan.
• Recover and cook until cheese is melted, about 15 minutes.
• Taste and re-season, if necessary (I added more salt).
• Serve on top of cooked pasta with extra sauce, if desired.

CROCKPOT PROVOLONE CHICKEN

Steps:

• 1. To keep chicken breasts in tack, use a 6 quart crock pot. Spray crockpot with cooking spray.
• 2. Layer chicken, cheese, soup, stuffing and melted butter.
• 3. Low 6-7 hours or High 3-3 1/2 hours.