Ingredients
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1 pound boneless, skinless chicken breasts or thighs (cooked or uncooked)
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28 ounces diced or crushed tomatoes
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2 cups low-sodium chicken broth
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2 tablespoons dried basil
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1 tablespoon Parmesan cheese
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1 garlic clove, minced
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1 1/2 teaspoons salt
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1/4 teaspoon pepper
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2 cups mozzarella cheese, shredded
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2 tablespoons fresh basil, chopped for garnish
Instructions
- Add the chicken, tomatoes, broth, dried basil, Parmesan cheese, garlic, salt, pepper to the slow cooker. Stir to mix well.
- Cook HIGH 2-3, LOW 4-6.
- If using raw chicken, remove from the slow cooker, shred the meat & then add the shredded chicken back to the slow cooker.
- Stir in 1 1/2 cups of the mozzarella cheese. Cook an additional 5-10 minutes or until cheese is melted.
- Garnish with the remaining 1/2 cup of mozzarella cheese and fresh basil before serving.
- Add the chicken, tomatoes, broth, dried basil, Parmesan cheese garlic, salt, and pepper to the Instant Pot. Stir to mix well.
- Select high pressure and set time for 12 minutes. Quick-release pressure when cook time is completed.
- If using raw chicken, remove from the pressure cooker, shred the meat & then add the shredded chicken back to the Instant Pot.
- Set Instant Pot to warm setting. Stir in 1 1/2 cups of the mozzarella cheese. Cover and let sit on warm 5-10 minutes or until cheese is melted.
- Garnish remaining 1/2 cup of mozzarella cheese and fresh basil before serving.
- Prep Time: 10 minutes
- Cook Time: 3 hours