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Crockpot Chicken Parmesan Sliders

I can’t stop. I won’t stop. No, I’m not trying to be Miley. I don’t want to get anywhere near Robin Thicke. I would much rather make a yummy slider sandwich than twerk. Seriously, though. I can’t seem to get enough of sliders recently. I don’t know if it’s the whole ‘mini’ thing that’s got me hooked, or just a refreshing change.  I’m guessing a bit of both. In either case, I’ve pinned every new slider recipe I have found, and am on a mission to try them all. One recipe at a time of course, like the easiest cheeseburger sliders ever and our chicken and waffle sliders. This is the latest, and it lived up to it’s name. These petite, slightly varied versions, have all the tried and true flavors of Chicken Parmesan, but without all the work. These healthy sandwiches are perfect for a party, a dinner, or even for a lazy weekend lunch. They are sure to score a spot on your list of family favorite recipes.

Crockpot Chicken Parmesan Sliders

4 Sons 'R' Us: Crockpot Chicken Parmesan Sliders

recipe adapted from Plain Chicken

3 large boneless, skinless chicken breasts (can use frozen)
1 jar(28oz) spaghetti sauce
1 tbsp minced garlic
1/4 tsp onion powder
salt & pepper, to taste
1 cup shredded mozzarella cheese
slider buns

Directions

1. Place chicken breast in the bottom of a crock pot. Top with spaghetti sauce, minced garlic, and onion powder. Cook on LOW for 6-8 hours, or HIGH for 4. Shred chicken and stir until evenly combined with the sauce. 2. Preheat broiler. Toast buns. Top toasted buns with chicken and a sprinkle of shredded mozzarella cheese. Place chicken sandwiches under broiler to melt cheese.

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Crockpot Chicken And Pesto Soup

Crockpot Chicken And Pesto Soup

I’ve mentioned my affinity for soups before, but have I ever mentioned my bond with my crockpot? Some days  it’s my lifeline. Summer and I have a love/hate relationship. I hate being hot, but I love to cook. I hate that using the oven, even the stove top  in summer and spring, makes my kitchen feel like a sauna. I can’t stand to be hot while cooking. In the summer, the crockpot and I are best friends. I’m talking bosom buds. It helps me feed my family the lovingly prepared, delectable food we all like, without me sweating up a storm as I slave away. Did I mention I’m also to cheap to turn up my air conditioner just because I’m hot in the kitchen? No, I don’t think I did. But, I am. This recipe has been adapted from 365 Days of Slow Cooking and it’s a winner. It’s also a must when I’m craving soup in the summer. Same great taste, but noticeably less heat. When I first tried it, I honestly couldn’t believe I’d never seen something like it in an Italian restaurant somewhere before. Then again, without this recipe, I don’t think it would have occurred to me to try pesto in a soup. Lesson learned.

Crockpot Chicken And Pesto Soup

4 Sons 'R' Us: Chicken Pesto Soup

  •  3 cups chicken broth
  • 2 carrots, shredded and finely diced
  • 2-3 ribs of celery, finely diced
  • 1 tbsp dried, chopped onion
  • 1 tsp dried oregano
  • 1 heaping tbsp minced garlic
  • 2 boneless, skinless chicken breasts, thawed or frozen
  • 1/2 cup pearl barley (not quick cooking)
  • 1 1/2 cups milk, room temperature (you can sub half/half or even cream for a richer soup)
  • 1/4 cup parmesan cheese, grated
  • 1/2 cup pesto
  • 1/2 of a zucchini, shredded, optional

Directions

  1.  Add broth, carrot, celery, onion, oregano, garlic, and zucchini (if using) to the crockpot. Stir.
  2. Add in chicken breasts.
  3. Cover and cook on low for 4-6 hours, or until the chicken is cooked through and the barley is soft and chewy.
  4. Remove chicken to a plate. Shred or dice.
  5. Put the shredded, or diced, chicken back into the crockpot.
  6. Stir in the milk, parmesan, and pesto.
  7. Cook for another ten minutes on HIGH.
  8. Ladle into bowls and garnish with additional parmesan or pesto, as desired.
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