Chicken Parmesan (crock pot)
by Richard Bugg
serves: 5
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Comments:
| hockeymomx4:
| This is not what I think of when I hear chicken Parmesan. I used 1/2 wild rice and 1/2 brown rice to try making it a bit more healthy. |
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Chicken Parmesan in a slow cooker. Ready when you get home. |
| Ingredients: |
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5 |
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boneless, skinless chicken breasts |
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1 envelope |
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dry onion soup mix |
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2 cans (10 3/4 oz) |
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cream of mushroom soup (condensed) |
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1 1/2 cups |
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evaporated milk |
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1 cup |
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apple juice |
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1 cup |
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converted white rice (uncooked) |
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1/4 tsp |
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pepper |
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1/3 cup |
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grated Parmesan cheese |
| Directions: |
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Place chicken breasts on the bottom of a greased 3 1/2 to 5-quart slow cooker. Mix soups, milk, apple juice, and rice together in a small mixing bowl. Pour soup-and-rice mixture over chicken breasts. Add pepper and sprinkle with grated Parmesan cheese. Cover and cook on high heat 4-6 hours or on low heat 8-10 hours.
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