Categories: Slow Cooker
Ingredients
- Nonstick cooking spray
- 8 chicken breasts
- 2 medium green sweet peppers, thinly sliced
- 1/2 tsp dried rosemary, crushed
- 1 cup bottled spaghetti sauce
- 1 cup shredded mozzarella
- 1/4 cup snipped fresh basil
- 2 tbsp grated Parmesan
- 8 slices whole grain Italian bread
Directions
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Lightly coat slow cooker with cooking spray. Lightly coat a large nonstick skillet with cooking spray. Heat the skillet over medium-high heat. Add chicken; cook about 2 minutes or until light brown on both sides, turning once.
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Place sweet pepper in cooker. Top with chicken. Sprinkle with rosemary. Pour spaghetti sauce over chicken.
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Cover and cook on LOW 6.5-7 hrs.
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Preheat broiler. Line a baking sheet with foil; set aside. Using a slotted spoon, transfer peppers and chicken to a medium bowl, reserving cooking juices. Using two forks, pull chicken apart into coarse shreds. In a small bowl combine mozzarella, basil and Parmesan.
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Place bread on prepared baking sheet. Broil 4-5 inches from the heat for 1-2 minutes or until toasted. Turn over bread slices. Top each slice with some of the chicken mixture; drizzle each with 1 tbsp of the cooking juices. Sprinkle each with cheese mixture. Broil 1-2 minutes more or until toasted and cheese is melted.