Pulled Chicken Parmesan

Pulled Chicken Parmesan
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My family loves most meals that are cheesy, saucy and include pasta. Who doesn’t right!  This flavourful slow-cooker recipe is a hit every time and it’s simple to prepare ahead of time so that you’ll have a great meal that’s ready to eat quickly once you’re at your camping destination.  If you end up with leftovers, you can reheat them the following day and serve it again or try it, without the pasta, on a slice of bread or a bun.  Oh, it is sooo good!

 

Ingredients (enough for 3 kids  2 adults – with leftovers)

  • 2  cans (680 ml can + 389 ml can) jars of your favorite tomato sauce (I use Hunt’s Onion, Herbs & Spices)
  • 2-3 boneless skinless chicken breasts or (approx. 1.5 lbs)
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • ½ tsp. oregano
  • 1 lb. penne pasta (cooked to slightly underdone)
  • 1-2 cups shredded mozzarella cheese (or to your liking!)
  • ¼ cup parmesan cheese

Preparations:

 -at home

  1. Add the chicken to a 6-quart or larger slow cooker. Mix the salt, pepper and oregano into the tomato sauce and pour  over the chicken.
  2. Cover and cook on HIGH for 4 hours or LOW for 6-8 hours.
  3. While the chicken is cooking, prepare the pasta to slightly underdone.  Once done, let it cool and put it all into a large Ziploc bag or a reusable container of your choice and refrigerate till you’re ready to pack it into your cooler.
  4. Shred your mozzarella and parmesan cheese separately.  Store them in your cooler.
  5. Once the chicken is cooked, shred it directly in the slow-cooker using two forks. Turn off your slow-cooker and let the chicken cool.
  6. Once cooled, place your pulled chicken into a large Ziploc bag or a reusable container of your choice and refrigerate till you’re ready to pack it into your cooler.

-at your campsite

  1. Place your chicken into a dollar store, deep dish foil pan.  I double the pan up with a second one to make it sturdier and help prevent dinner to burn as these pans are very thin.
  2. Place your pan into the BBQ or on your campfire griddle.  Close the lid of your BBQ or place piece of foil over the top of the pan to speed up the heating process.
  3. While your chicken is heating up, place your pasta into boiling water to cook it till it’s warmed up.  This will also finish cooking it as you somewhat undercooked it at home.  Drain pasta.  I sometimes leave the pasta a tad undercooked and leave it in the water so that if you go back for 2nd, (I can’t resist cheese goodness!) it’s still warm.
  4. Once the chicken is warmed up, stir the parmesan cheese and top with the mozzarella.  Cover till the cheese has melted.
  5. Serve a portion of paste covered with a scoop of your cheesy parmesan chicken.
  6. Serve with a side salad and/or some garlic bread and maybe a nice glass of wine!

…who said you can’t eat fancy when camping!

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