Slow Cooker Anyday: Parma Rosa Crockpot Chicken
I used to buy the packet of Knorr parma rosa pasta sauce mix all the time. It was a family favorite, especially when I threw in some diced southwestern chicken strips (the pre-cooked grilled chicken strips from Tyson you find alongside the pre-packaged deli meats). I haven’t made that pasta dish in a while, but I’m dying to try this slow cooker recipe using the same favorite sauce mix. It sounds super easy and delicious, plus anything with a little white wine is always extra tasty!
Photo by Josh Pyles, shared via Flickr.
Parma Rosa Crockpot Chicken
4 chicken breasts*
1 (8-oz.) container sour cream
1 (10-oz.) can cream of chicken soup
1/4 cup white wine
1 (14-oz) can diced tomatoes
1 package sliced mushrooms (optional)**
1 package Knorr parma rosa creamy tomato sauce mix
Put first 4 ingredients in a slow cooker. Cook for 7 hours on low or 4 to 5 hours on high. Add diced tomatoes and mushrooms 1 hour before serving. Serve over penne pasta, farfalle or your favorite pasta noodles. Throw in a Caesar salad and a side of garlic bread for a complete meal!
* You could easily use frozen boneless chicken breasts in this recipe. Just cook on high for 6 to 8 hours, adding the diced tomatoes and mushrooms 1 hour before serving.
** The mushrooms are totally optional because I threw that in there off the top of my head; they were not in the original recipe, which was already altered to include the white wine and tomatoes. Good times!
Previous Slow Cooker Anyday recipes:
- Spicy Pulled Pork
- Barbecue Pork Ribs
- Polska Kielbasa Mac & Cheese
- Chicken Tortilla Soup
- Creamy Italian Chicken
- Market Street Clam Chowder
- Rocky Road Chocolate Cake & Creamy Chicken Tortilla Soup
- Cafe Rio-Style Shredded Pork
- Lemon Herb Chicken
- (Sneaky) Honey BBQ Ribs
- Chicken & Mushrooms
- Cheesy Taco Soup