Crock Pot Garlic Parmesan Chicken

By SushiChick

This recipe has been adapted from the version in the link. My burlier half came home from a visit to Miami raving about this dish that his best friend and her wife made to perfection.

Since I'm not a chicken eater, I slathered the excess sauce over salmon and then waited for sweet sweet death by overwhelmed tastebuds to set in.

Ingredients

• 4 Boneless Skinless Chicken Breasts, thawed
• 2 sticks (1 cup) of Butter, softened (If you don't want to get crazy like Seal, half the butter is plenty.)
• 1 cup real Mayonnaise (sriracha or chipotle mayo, if you're nasty)
• 1 cup shredded Parmesan Cheese
• 12 Garlic Cloves, finely minced or 1/2 garlic 1/2 cup of Pesto
• 1/2 tsp Oregano
• 1/2 tsp Basil
• Optional: 1 tsp fresh squeezed Lemon Juice
• Optional: pinch of Salt

Details

Servings 4
Preparation time 15mins
Cooking time 160mins
Adapted from thefrugalgirls.com

Preparation

Step 1

Add Chicken to Crock Pot and cook covered on HIGH for 3 hours or LOW for 6 hours.

After 3 hours on HIGH or 6 hours on LOW, drain juices from Crock Pot.

Meanwhile, combine butter, mayo, cheese, garlic, oregano, basil and salt in a small mixing bowl and stir well.

At this point, you can either leave each chicken breast as whole or pull it apart in shreds like you're Wolverine. When you're done making that agonizing decision, pour sauce over chicken, then cover and cook on HIGH for 30 minutes more, or until done.