Despite the fact that it is now March, and the first day of spring is only a few weeks away, I am still bookmarking and pinning hearty winter fare. There is still snow on the ground, more in the forecast, and we’re looking at another stretch of single digit days in the coming weeks. (sigh) That is depressing…
This is one of my favorite slow cooker recipes because it does not require and pre-cooking or browning, like many slow cooker recipes out there. You can just throw everything into your slow cooker and let it do it’s thing! This is a crowd-pleaser, and all you need is a loaf of crusty bread to soak up that sauce and your meal is complete.
If you really want to up the flavor, try throwing in your leftover Parmesan cheese rinds in there and take them out right before serving. If you’re not saving your rinds, you should be. They add a great dimension of flavor to stews, soups and sauces.
Slow Cooker Chicken Parmesan Soup, adapted from Food 52
Chicken Parmesan Soup in the Slow Cooker
- 3 garlic cloves, minced
- 1 green or red bell pepper, chopped
- 14 1/2 ounces crushed tomatoes
- 1/2 pound raw boneless, skinless chicken breasts
- 3 cups chicken broth
- 1/2 cup chopped white onion
- 1/3 cup shredded Parmesan cheese, plus extra for garnish
- (optional) Parmesan cheese rind
- 1 tablespoon chopped fresh basil
- 2 teaspoons chopped fresh oregano
- 1/8 teaspoon red pepper flakes (or more if you like it spicy!)
- 4 ounces uncooked dry gemelli or penne pasta
- Chopped fresh basil or parsley, for garnish
In the slow cooker, stir together the garlic, bell pepper, crushed tomatoes, chicken, broth, onion, the cheese, rinds (if using), basil, oregano, and red pepper flakes. Cook on high for 3 1/2 hours, or on low for 7 hours.
Transfer chicken breasts to a cutting board and coarsely shred them; return them to the slow cooker. Discard cheese rinds, if using. Stir in the pasta. Cook on high for 30 minutes longer or until pasta is cooked al dente. Serve garnished with more Parmesan cheese and chopped basil or parsley.
Looking for an easy treat to throw together for your Valentine’s? This twist on the classic rice crispy treats recipe is perfect for tomorrow’s holiday. It is easy to make too, so if you’re short on time or want something that the kids can help with, look no further!
The strawberry marshmallows really give these a unique flavor, but you can use regular marshmallows if that is what you have on hand. I thought they gave these treats a nice Valentine’s touch though! You could also mix in heart shaped candies, sprinkles, or chocolate candies if you wanted to fancy them up a little more. Get creative and enjoy sharing them with your Valentine(s) this weekend!
Neapolitan Marshmallow Crispy Treats
- 3 tablespoons butter
- 1 package (10 oz.) Strawberry JET-PUFFED Marshmallows
- 6 cups chocolate rice crisp cereal
- 1/2 bag (about 1 cup) white chocolate chips
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add cereal and stir until evenly coated.
Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan lined with foil and coated with cooking spray or butter.
Melt chocolate chips in 30 second intervals in the microwave or over a double boiler. Drizzle on top of crispy treats. Cool and cut into squares.