Let me just say, this was delicious. I LOVED it!
You should make it. Soon.
It is a great way to incorporate summer vegetables and cook dinner in the crockpot which is perfect for a busy family.
Here is how you make this tasty meal.
- 4-5 chicken breasts
- 2 (15 oz.) cans diced tomatoes
- 2 zucchini, diced
- 10 oz can cream of chicken soup
- 2 T balsamic vinegar
- half a small onion, diced
- palm-full of fresh basil
- 1 c cheese, shredded
- 1/2 c sour cream
- 1 box bowtie pasta
Place your chicken breasts in the crockpot. I put mine in frozen.
Pour the soup and tomatoes over the chicken.
Toss in the onion and zucchini.
Look at this fresh basil. (Not from my garden.)
Doesn’t it look awesome?
Tear up a palm-full of the basil.
Also pour in the balsamic vinegar.
Put the lid in it and let it cook on high for 4-6 hours or on low for 8-10.
About 20 minutes before the crockpot is set to finish, bring a large pot of water to a boil on the stove.
Boil the pasta according to the box direction.
Once the crockpot goes off, remove just the chicken breasts and shred them.
Toss them back in the crockpot.
Drain the pasta once it is done.
Grate a cup of cheddar cheese.
Doesn’t my cheese look weird? I have a crisper drawer in my fridge that can be set to a freezing temperature if you want to. Looks like my kids pushed the freeze button because my deli meat and cheese were frozen.
Cheese crumbles when it is frozen and you attempt to shred it.
Toss the cheese into the crockpot.
Stir to mix well.
FYI: Frozen cheese does not want to melt in the crockpot.
Add the sour cream.
Stir to combine everything.
Plate it up and serve with a dinner salad and rolls if you want.
We ate this for two nights. The second night I just tossed it back into the crockpot and heated it up on low. The cheese eventually melted.
This was scrumptious!