1T Olive Oil (If skillet)
5 Frozen Chicken Breast
1/2c Jarred Roasted Red Peppers +1T Juice from Jar
1 Fresh Tomato, diced
1c Red Onion
1c Mushrooms, sliced
1/2c Frozen Corn
1 tsp Oregano
1 tsp Basil
1pkt WISHBONE Ranch Dip Season *See Notes
1.5T Italian Dressing Packet
2T Grated Parm. Cheese (Store shelf kind)
1/8 tsp Pepper
1/16tsp Sea Salt (If Crock)
Sprinkle Moz. Cheese
Zucchinis, halved and deseeded (Making boats)
-Some slices Zucchini, quartered
Crock: Add all to crock, EXCEPT, Moz. Cheese and Zucchini. Cook on low about 5-6hours. About 1-1.5 hours before serving, add halved zucchinis (Cut side down). Cook til desired softness. Remove zucchinis, place on plate, cut side up. Fill in with chicken. Sprinkle with cheese. Broiling to brown cheese is optional.
Skillet: Preheat oven to 400. Thaw Chicken (I have boiled with broth cube to quickly work with frozen in a pinch). Cut up. Olive oil skillet. Mostly cook chicken. Add in rest, except Moz. Cheese. Fill boats with chicken mixture. Top with cheese (Above pic shows we used Mild Cheddar. Bake for about 40-50 minutes, or until zucchini is tender.
*Notes: USE WISHBONE. Has a smoother taste than other ranch pkts. Using another brand may alter taste.