Name: Slow Cooker Caprese Chicken Stew
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Ingredients: 1 pound boneless, skinless chicken breasts or thighs (cooked or uncooked); 28 ounces diced or crushed tomatoes; 2 cups low-sodium chicken broth; 2 tablespoons dried basil; 1 tablespoon Parmesan cheese; 1 garlic clove, minced; 1 1/2 teaspoons salt; 1/4 teaspoon pepper; 2 cups mozzarella cheese, shredded; 2 tablespoons fresh basil, chopped for garnish

Ingredients

1 pound boneless, skinless chicken breasts or thighs (cooked or uncooked)
28 ounces diced or crushed tomatoes
2 cups low-sodium chicken broth
2 tablespoons dried basil
1 tablespoon Parmesan cheese
1 garlic clove, minced
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 cups mozzarella cheese, shredded
2 tablespoons fresh basil, chopped for garnish

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Instructions

Slow Cooker

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.

Instant Pot

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.

Author: Shannon Epstein
Prep Time: 10 minutes
Cook Time: 3 hours