Slow Cooked Chicken & Vegetable Bruschetta Topping
This slow cooked appetizer is perfect for entertaining...it's easy, it's delicious, and you prep it early in the day and your work is done...just serve and enjoy!
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 can (about 14.5 ounces) diced tomatoes, drained
1 small eggplant, peeled and diced (about 2 cups)
1 large zucchini, diced (about 2 cups)
1 small onion, chopped (about 1/4 cup)
1 pound skinless, boneless chicken breast halves(about 4 breast halves)
0.25 cup shredded Parmesan cheese
2 tablespoons chopped fresh parsleyor basil leaves
1 loaf Thinly sliced Italian bread, toasted
1 can (about 14.5 ounces) diced tomatoes, drained
1 small eggplant, peeled and diced (about 2 cups)
1 large zucchini, diced (about 2 cups)
1 small onion, chopped (about 1/4 cup)
1 pound skinless, boneless chicken breast halves(about 4 breast halves)
0.25 cup shredded Parmesan cheese
2 tablespoons chopped fresh parsleyor basil leaves
1 loaf Thinly sliced Italian bread, toasted
Instructions
Stir the soup, tomatoes, eggplant, zucchini and onion in a 6-quart slow cooker. Add the chicken and turn to coat.
Cover and cook on LOW for 6 to 7 hours or until the chicken is fork-tender.
Remove the chicken from the cooker to a cutting board and let stand for 5 minutes. Using 2 forks, shred the chicken. Return the chicken to the cooker. Stir in the cheese and parsley.
Serve on the bread slices. Sprinkle with additional Parmesan cheese and chopped parsley, if desired.
Cover and cook on LOW for 6 to 7 hours or until the chicken is fork-tender.
Remove the chicken from the cooker to a cutting board and let stand for 5 minutes. Using 2 forks, shred the chicken. Return the chicken to the cooker. Stir in the cheese and parsley.
Serve on the bread slices. Sprinkle with additional Parmesan cheese and chopped parsley, if desired.
Slow Cooked Chicken & Vegetable Bruschetta Topping
This slow cooked appetizer is perfect for entertaining...it's easy, it's delicious, and you prep it early in the day and your work is done...just serve and enjoy!
Directions
Print
Stir the soup, tomatoes, eggplant, zucchini and onion in a 6-quart slow cooker. Add the chicken and turn to coat.Cover and cook on LOW for 6 to 7 hours or until the chicken is fork-tender.Remove the chicken from the cooker to a cutting board and let stand for 5 minutes. Using 2 forks, shred the chicken. Return the chicken to the cooker. Stir in the cheese and parsley.Serve on the bread slices. Sprinkle with additional Parmesan cheese and chopped parsley, if desired.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup1 can (about 14.5 ounces) diced tomatoes, drained1 small eggplant, peeled and diced (about 2 cups)1 large zucchini, diced (about 2 cups)1 small onion, chopped (about 1/4 cup)1 pound skinless, boneless chicken breast halves(about 4 breast halves)0.25 cup shredded Parmesan cheese2 tablespoons chopped fresh parsleyor basil leaves1 loaf Thinly sliced Italian bread, toasted
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