April 01, 2018
Dinner, Main Dish, Poultry,
Chicken, Fall/Autumn, Winter, Slow Cooker, Gluten-Free, No Eggs, Boneless Pieces more
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In a large crockpot, place the chicken breasts.
Dump the Bertolli® Garlic Parmesan Sauce on top of the chicken breasts.
Fill the empty Bertolli® half way with water and dump into the crockpot.
Place the garlic powder and Italian seasoning into the crockpot.
Cook on low for 2 hours.
Serve hot over pasta or with your favorite veggies!
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I followed this recipe... except for the brand name of sauce.... I used Leggo's as that was all I could get, and adding mushroom's to the mix.
It take longer in my crock pot, so I had to turn it to high for it to cook. The only thing I would change was to not add so much water if any, as I found it very runny and towards the end, and I had to thicken the sauce a little (which maybe could have been be due to using different sauce... Bertolli could be a thicker consistency) . But with all that said, everyone really enjoyed the chicken, and loved how tasty it was. This made for a very easy and delicious dinner served over pasta and garnished with parmesan.
I made this recipe on 9/9/18 for mine and my SO's dinner, but most importantly for the " Pick Me ! Recipe Tag Game ". I did make a couple of minor changes to the recipe but I don't think it affected the finished product.They are as follows, since it was just the two of us the recipe was reduced by half. For little bit of flavor and color I browned the Chicken breast in a small amount of Canola oil. I put a small amount of the sauce on the bottom of the pot and sprinkled a small amount of the Italian seasoning and garlic powder over the sauce. Then placed the chicken over that and added the remaining sauce ,garlic powder, & Italian seasoning. I made this sort like a Chicken Broccoli Alfredo.It took 5 1/2 hours on low to cook the chicken. That's the reason for 4 * review. But I am very,very, pleased to be the first one to rate ,review, and photograph this recipe. " Keep Smiling : )"