Fancy up your Crockpot chicken and make dinner-for-two with these impressive stuffed zucchini rosettes.
Place the chicken breasts in the bottom of a slow cooker. Pour the tomatoes over the top.
In a small bowl, combine the dressing, tomato paste, sugar, salt, and red pepper. Whisk until well combined.
Pour over the chicken. Top with desired amount of ground pepper and cover.
Cook on low for 6 hours or high for 4 hours. When done, shred the chicken with 2 forks, stir, and set to warm.
Preheat oven to 400 degrees.
Lay the zucchini slices out on a flat surface. (I use a piece of parchment paper for easy clean-up.)
In an individual casserole dish, spread a spoonful of chicken on the bottom.
Top each zucchini slice with a spoonful of chicken from the crockpot. Top the chicken with a sprinkling of shredded mozzarella.
Carefully, roll up the zucchini and place on end into your casserole dish. Continue squeezing in the rolls until packed tight.
Bake covered in foil for 25-30 minutes. Remove foil and bake for additional 5-8 minutes until the cheese is melted and the ends are starting to brown.
Carefully remove from the oven. Sprinkle with basil ribbons and serve immediately.
The zucchini rosettes can be served in a large casserole dish and then spooned on a plate. Cooking times may need adjusted.
The Crockpot Italian Chicken is so versatile and you'll have plenty of leftovers. It can be enjoyed over pasta or piled on a bun for a sandwich.