Categories: Slow Cooker

Ingredients

• Nonstick cooking spray
• 8 chicken breasts
• 2 medium green sweet peppers, thinly sliced
• 1/2 tsp dried rosemary, crushed
• 1 cup bottled spaghetti sauce
• 1 cup shredded mozzarella
• 1/4 cup snipped fresh basil
• 2 tbsp grated Parmesan
• 8 slices whole grain Italian bread

Directions

1. Lightly coat slow cooker with cooking spray. Lightly coat a large nonstick skillet with cooking spray. Heat the skillet over medium-high heat. Add chicken; cook about 2 minutes or until light brown on both sides, turning once.

2. Place sweet pepper in cooker. Top with chicken. Sprinkle with rosemary. Pour spaghetti sauce over chicken.

3. Cover and cook on LOW 6.5-7 hrs.

4. Preheat broiler. Line a baking sheet with foil; set aside. Using a slotted spoon, transfer peppers and chicken to a medium bowl, reserving cooking juices. Using two forks, pull chicken apart into coarse shreds. In a small bowl combine mozzarella, basil and Parmesan.

5. Place bread on prepared baking sheet. Broil 4-5 inches from the heat for 1-2 minutes or until toasted. Turn over bread slices. Top each slice with some of the chicken mixture; drizzle each with 1 tbsp of the cooking juices. Sprinkle each with cheese mixture. Broil 1-2 minutes more or until toasted and cheese is melted.

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