Ingredients for Parma Rosa Crock Pot Chicken
- 1.5 lbs boneless, skinless chicken breasts
- Sour Cream
- Cream Of Chicken Soup
- Tomato Sauce Mix
- 1 (24 ounce) jar pasta sauce
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves minced garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- salt to taste
- pepper to taste
- 1 pound penne pasta
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How to Make Parma Rosa Crock Pot Chicken
- Brown 1.5 lbs boneless, skinless chicken breasts in a skillet over medium-high heat for 2-3 minutes per side. Set aside.
- In the crock pot, combine 1 (24 ounce) jar of your favorite pasta sauce (look for one with a pink hue or add a tablespoon of tomato paste for a more vibrant color), 1 cup heavy cream, 1/2 cup grated Parmesan cheese, 2 cloves minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, salt and pepper to taste.
- Add the browned chicken breasts to the crock pot.
- Cook on low for 7 hours or on high for 4-5 hours, or until the chicken is easily shredded with a fork.
- Shred the chicken using two forks directly in the crock pot.
- Stir the shredded chicken into the sauce to ensure it's evenly coated.
- Cook 1 pound penne pasta according to package directions.
- Serve the Parma Rosa Chicken over the cooked pasta and garnish with extra Parmesan cheese, if desired.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
1g
Fat
63g
Carbs
2g
