Easy, Cheesy, Slow Cooker Chicken Parmesan

Easy, Cheesy, Slow Cooker Chicken Parmesan

Ingredients

• 6 boneless, skinless chicken breasts
• 2 Tbls olive oil
• 1 lg onion, thickly sliced
• 1/2 tsp Italian Seasoning
• 32 ounces pasta/spaghetti sauce {use your favorite, the flavors just intensify during cooking}
• 1/2 cup parmesan cheese {I used shaved Parmigiano Reggiano that I had on hand}
• 1 cup + grated mozzarella cheese

Directions :

• Heat olive oil in a large skillet. Lightly brown the chicken on both sides. Don't overcrowd the pan.
• Slice up onion into nice thick slices and place in the bottom of your slow cooker. Add the browned chicken breasts and sprinkle Italian Seasoning over the top. Pour pasta sauce over the chicken. The chicken should be completely covered with the sauce.
• Cook on low for 5-7 hours.
• Sprinkle chicken with parmesan and mozzarella cheeses. Continuing cooking, uncovered until cheeses melt.
• Serve over hot spaghetti with some crunchy French bread and a nice salad and dinner is served!

Cheesy Brussel Sprouts with Bacon

Cheesy Brussel Sprouts with Bacon

 

Varities Include

Creamy Parmesan Basil: This creamy, full-bodied and indulgent sauce that was inspired by alfredo and creamy pesto sauces can be used to make dishes such as Crispy Garlic-Parmesan Chicken, Creamy Chicken Alfredo, Basil Chicken Ravioli Carbonara and Basil Chicken Thai Noodle
Creamy Roasted Garlic with Chicken Stock: With caramelized, roasted chicken broth, garlic and a touch of cream, this stock is perfect for dishes such as Creamy Lemon Chicken, Chicken Pot Pie and Chicken Enchiladas
Fire Roasted Tomato: A medium-thick tomato sauce, accompanied by flavors of roasted, caramelized tomatoes, oregano and bell peppers, which can be used as a great way to begin creating Pulled Chicken Sandwiches, Easy Weeknight Chicken Parmesan, Cheese-stuffed Mini Meat Loaves and Mole Tacos
Creamy Portabella Mushroom: Creamy and highly indulgent, this smooth sauce is rich with sautéed Portabella mushrooms, giving you any easy way to start delicious dishes like Easy Weeknight Beef Stroganoff, Steak and Mushroom Sandwich and Tetrazzini
Creamy Three Cheese: Rich and creamy with a blend of yellow and white cheeses, and a savory background of chicken stock, onion, garlic and cracked pepper, this is a great way to satisfy cheese lovers with Easy Weeknight Bacon Mac & Cheese, Twice-Baked Potato Pizza and Cheesy Egg Breakfast Tacos

Ingredients

1.     1 1/2 lb fresh Brussels sprouts, 1 to 1 1/2 inch, cut in half (6 cups)*
2.     2 tablespoons butter or margarine
3.     1 medium onion, chopped (1/2 cup)
4.     2 tablespoons Gold Medal® all-purpose flour
5.     1 can (18 oz) Progresso™ Recipe Starters™ creamy three cheese cooking sauce
6.     1/2 cup shredded Cheddar cheese (2 oz)
7.     6 slices bacon, crisply cooked, crumbled

Instructions

•     Heat oven to 350°F. In 3-quart saucepan, place Brussels sprouts and enough water just to cover sprouts. Heat to boiling; boil 6 to 8 minutes or until crisp-tender. Drain; place in ungreased 2-quart casserole.
•     In same saucepan, melt butter over medium-high heat. Add onion; cook 2 to 3 minutes, stirring frequently, until crisp-tender. Add flour; cook until well blended (mixture will be thick). Gradually add cooking sauce until mixture is well blended. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in cheese until melted. Pour over Brussels sprouts in casserole; mix gently.
•     Bake uncovered 25 to 30 minutes or until hot and bubbly. Sprinkle with bacon.