Print

Slow Cooker Chicken and Zucchini Casserole

slow cooker chicken and zucchini casserole - featured image
Print Recipe

A cozy and easy slow cooker casserole featuring tender chicken breasts and zucchini, topped with a crispy Parmesan crust. Perfect for a comforting dinner with minimal prep.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 680 g)
  • 3 medium zucchini, sliced into half-moons
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup heavy cream (240 ml)
  • 1 cup low sodium chicken broth (240 ml)
  • ¾ cup freshly grated Parmesan cheese (75 g)
  • 1 teaspoon Italian seasoning (blend of basil, oregano, thyme)
  • Salt and pepper to taste
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter (optional)
  • ½ cup panko breadcrumbs (50 g)

Instructions

  1. Slice the chicken breasts into 1-inch (2.5 cm) bite-sized pieces and set aside.
  2. Heat 2 tablespoons olive oil in a skillet over medium heat. Sauté the chopped onion for about 4 minutes until soft and translucent. Add minced garlic and cook for another 1 minute until fragrant.
  3. Place chicken pieces, sautéed onion and garlic, sliced zucchini, chicken broth, heavy cream, Italian seasoning, salt, and pepper into the slow cooker. Stir gently to combine.
  4. Cover and cook on low for 4 to 5 hours, or until chicken is tender and zucchini is soft but not mushy. Alternatively, cook on high for 2 to 3 hours.
  5. While cooking, mix Parmesan cheese, breadcrumbs, and butter (if using) in a small bowl until crumbly but moist to make the crust topping.
  6. When cooking is complete, transfer casserole to an oven-safe dish if slow cooker insert is not oven-proof. Sprinkle the Parmesan crust evenly over the top.
  7. Preheat broiler and broil casserole for 3 to 5 minutes until the crust is golden and crispy. Watch closely to avoid burning.
  8. Let casserole rest for 5 minutes before serving.

Notes

If casserole looks watery before adding crust, remove lid for last 30 minutes of cooking to evaporate moisture. Stir gently once or twice during cooking to prevent mushy zucchini spots. Use fresh Parmesan and panko breadcrumbs for best crust. Rest casserole 5 minutes before serving. For dairy-free, substitute cream with coconut milk and Parmesan with nutritional yeast. For gluten-free, use gluten-free breadcrumbs.

Nutrition

Keywords: slow cooker, chicken casserole, zucchini, Parmesan crust, easy dinner, comfort food, cozy meal

Find it online: https://recipebelle.com/slow-cooker-chicken-and-zucchini-casserole-recipe-easy-cozy-dinner/