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Crockpot Chicken Parmesan - Modified from the Crockpot Lady
2-4 boneless, skinless chicken breasts
1/2 C bread crumbs (I used 1 thick slice from our whole wheat bread)
1/4 C grated Parmesan cheese
1/2 tsp. Italian seasoning (salt-free)
1/8 tsp. pepper
dash, salt
1-2 tsp. olive oil
1/8 C milk
1/2 - 1 C mozzarella cheese, shredded*
2-4 C spaghetti sauce (we used our homemade)*
*use more if you use more chicken
Tear thick slice of bread into pieces
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Place bread in the blender and grate it until in fine particles
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Add Parmesan cheese and Italian seasonings, and stir to combine.
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Coat the bottom of your crockpot with oil (I used less, since we have a smaller crockpot)
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Pour milk into a small bowl, dip chicken in milk, then in the bread crumbs and place in the crockpot.
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Cover with freshly grated mozzarella cheese (Crockpot Lady recommends slices)
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Top with spaghetti sauce
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Cook on low for 6-7 hours, or on high for 3-4 hours. I cooked mine on low for roughly 4 hours, and then on high for about another hour. The chicken was 180 degrees, and tender as can be :)
Boil pasta about 20 minutes before you're ready to eat....we used whole wheat spaghetti noodles
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Serve with green veggies, and fococcia bread for a lovely dinner.
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The original recipe called for egg rather than milk, and for more oil and cheese. Using our own homemade sauce (chocked full of carrots, mushrooms, peppers and tomatoes) also makes it healthier.
This recipe is shared at the Slow Cooking Thursday carnival, hosted by Sandra, and at Crockpot Wednesdays.
