Crockpot Provolone Chicken Recipes

PROVOLONE CHICKEN

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Pound chicken breasts with flat side of meat mallet until flattened to an even thickness.
• Place seasoned bread crumbs on flat dish.
• Press both sides of the chicken into the crumbs.
• Place coated chicken pieces in a greased 9x13 inch baking dish.
• Sprinkle with Italian seasoning (if using) and top with provolone cheese.
• Dot with butter.
• Bake for 20 minutes or until cheese is golden and crispy around the edges, the way I prefer it.

PROVOLONE-SMOTHERED CHICKEN

Steps:

• Place chicken in shallow dish. Pour dressing over chicken. Cover and refrigerate about 30 minutes.
• Heat closed medium-size contact grill for 5 minutes. Remove chicken from marinade; reserve marinade. Sprinkle chicken with garlic pepper. Place chicken on grill. Close grill. Grill 4 to 6 minutes, brushing with marinade once, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard remaining marinade.
• Sprinkle each chicken breast with basil; top with tomato and cheese. Let stand on grill 3 to 5 minutes or until cheese is melted.

CROCKPOT CHICKEN PARMESAN

Steps:

• Whisk together flour, 1 teaspoon salt, and pepper on a large shallow plate. Set aside.
• Beat eggs and milk together in a medium sized bowl. Set aside.
• Whisk together panko, remaining 1 teaspoon salt, Italian seasoning, basil, and 1/2 cup parmesan cheese on another large shallow plate. Set aside.
• Bread breasts in flour, eggs, then breadcrumb mixture, then place them onto a clean work surface. Don't be shy - there's plenty of each breading mixture!
• Heat 1/4 cup olive oil in a large skillet over medium-high heat.
• Working with 2 breasts at a time, cook chicken until golden brown, about 1-2 minutes on each side.
• Repeat with remaining chicken breasts, adding oil to the sauté pan, if needed.
• Grease a 6 quart crockpot with cooking spray, then pour half the sauce into the bottom.
• Top with seared chicken breasts, then pour remaining sauce on top.
• Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
• Uncover the crockpot and top with sliced provolone, shredded mozzarella, and remaining 1/4 cup parmesan.
• Recover and cook until cheese is melted, about 15 minutes.
• Taste and re-season, if necessary (I added more salt).
• Serve on top of cooked pasta with extra sauce, if desired.

SLOW COOKER BUFFALO CHICKEN SANDWICHES

Steps:

• Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
• Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

CHICKEN PROVOLONE

Steps:

• Sprinkle chicken with pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until a thermometer reads 165°, 4-5 minutes on each side., Transfer to an ungreased baking sheet; top with the basil, prosciutto and cheese. Broil 6-8 in. from the heat until cheese is melted, 1-2 minutes.

EASY SLOW COOKER ITALIAN CHICKEN SANDWICHES

Steps:

• Place all ingredients in order of listing in slow cooker, and cook on low for 6 hours.
• Remove breast meat from slow cooker and shred with two forks. Return shredded meat back to slow cooler to reheat in warm liquid. Serve on italian bread or rolls.

QUICK CHICKEN WITH ASPARAGUS AND PROVOLONE

Steps:

• Heat oil in a large 2-inch deep skillet. Dip chicken in egg beat, then coat in bread crumbs. Brown in skillet on both sides.
• When chicken is browned, add broth and place asparagus evenly over chicken. Lay a slice of cheese over each chicken piece.
• Cover skillet and cook over medium heat for 15 minutes, or until chicken is cooked through and no longer pink inside.