I used to buy the packet of Knorr parma rosa pasta sauce mix all the time. It was a family favorite, especially when I threw in some diced southwestern chicken strips (the pre-cooked grilled chicken strips from Tyson you find alongside the pre-packaged deli meats). I haven’t made that pasta dish in a while, but I’m dying to try this slow cooker recipe using the same favorite sauce mix. It sounds super easy and delicious, plus anything with a little white wine is always extra tasty!
Photo by Josh Pyles, shared via Flickr.
Parma Rosa Crockpot Chicken
4 chicken breasts*
1 (8-oz.) container sour cream
1 (10-oz.) can cream of chicken soup
1/4 cup white wine
1 package Knorr parma rosa creamy tomato sauce mix
1 (14-oz) can diced tomatoes
1 package sliced mushrooms (optional)**
Place chicken in crock pot. In a small bowl, whisk together sour cream, soup, wine and Knorr sauce mix. Pour over chicken. Cook for 7 hours on low or 4 to 5 hours on high. Add diced tomatoes and mushrooms 1 hour before serving. Serve over penne pasta, farfalle or your favorite pasta noodles. Throw in a Caesar salad and a side of garlic bread for a complete meal!
* You could easily use frozen boneless chicken breasts in this recipe. Just cook on high for 6 to 8 hours, adding the diced tomatoes and mushrooms 1 hour before serving.
** The mushrooms are totally optional because I threw that in there off the top of my head; they were not in the original recipe, which was already altered to include the white wine and tomatoes. Good times!
Previous Slow Cooker Anyday recipes: