I love this recipe from A Year of Slow Cooking. It’s a lower-fat (but super tasty) version of Chicken Parm and it’s perfect for the slow cooker. Kids who don’t like chicken can eat the spaghetti and sauce — at least that’s what my almost 4-year-old daughter did.
This is a great dish to put in the crockpot before you drive your kids to sports events or go for playdates. No need to pick up food on the way home. The tasty meal will be done when you walk in the door. Just have a salad prepared or quickly prepare some veggies and your good to go.
- 2 boneless, skinless chicken breast halves
- ½ cup bread crumbs
- ¼ cup parmesan cheese
- ½ tsp Italian Seasoning
- ¼ tsp black pepper
- ¼ tsp kosher salt
- 1 TBS olive oil
- 1 beaten egg
- sliced mozzarella cheese or 1 cup shredded
- 26 oz of your favorite marinara sauce
- Spread the olive oil into the bottom of your slow cooker. Mix the egg with a fork in a separate bowl and mix the bread crumbs with the seasonings and the parmesan cheese in another separate dish. Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings. Place the chicken breast pieces at the bottom of the crock pot. Layer 2-3 slices of mozzarella cheese on top (or top with shredded cheese. Top all the ingredients with the marinara sauce.
- Cook on low for 6-7 hours or high for 3-4. Frozen chicken will take longer. Serve it with the pasta of your choice. I used whole wheat spaghetti.