Slow Cooker Chicken Parmesan

Chicken Parmesan is a staple in Italian American cuisine. What’s not to like about it. There’s chicken, it’s breaded with bread crumbs and parmesan. There’s marinara sauce, there’s mozzarella cheese, and it’s usually served with an awesome side of spaghetti in marinara sauce. Seriously, what’s there not to love?

The first time I attempted to make it in the slow cooker, I fucked it up. I used one of those stupid Kraft fresh start chicken crappola things because it was free with the purchase of chicken and it seemed to have a parm chicken pouch. Yeah, it totally sucked and the chicken was bleh. Originally I thought the recipe was at fault, but nope, it was me and my stupidity. This time, this time, I followed directions…..for the most part.

The best part about this dish is that I figured out how to cook spaghetti in the slow cooker. Bwhahaha. So if you don’t have a stove, this meal is perfect for you because you don’t need one. It’s that awesome.

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Slow Cooker Chicken Parmesan

8 oz of thin spaghetti
6 thinly sliced chicken breasts
Marinara Sauce
6 slices mozzarella cheese
8 oz can tomato sauce
1/2 cup Italian bread crumbs
1/4 cup parmesan cheese, shredded
1 egg, beaten
1 tablespoon olive oil

Directions

Spread the 1 tablespoon of olive oil into the bottom of your crockpot.

Mix the bread crumbs with the seasonings and the parmesan cheese in a shallow bowl.

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 in the bottom of the crockpot.

Layer a slice of cheese each chicken.

Cover chicken and cheese with marinara sauce.

Close lid and cook on high for 3 hours.

30 minutes before the chicken is done, take the chicken out, place pasta and tomato sauce in slow cooker. Make sure the pasta is well coated.

Put chicken back into slow cooker and continue cooking.

Makes 6. Calories: 517, Carbohydrates: 51 grams, Sugar: 5 grams, Fiber: 3 grams, Protein: 43 grams.

Badabing, badaboom….dinner is served. And it tastes amazing.

Second time around, it’s tastes the way it should. This is perfect for those days where it’s so hot outside, you don’t want to put the stove or the oven on.

Sure I could cook it in the oven, but honestly, where’s the fun in that. Besides the whole point of a slow cooker is for it to do the cooking so you can do other things. Saves time and electricity and effort.

I originally used 16 oz of thin spaghetti, but there was way too much left over.

Also, most huge slow cookers have a limited amount of space. I had to cram the chicken breast at the bottom of the slow cooker so that they could all fit.

Other than that, easy peasy.

Although, I would probably only eat this once every 6 months due to the carb count.

 

 

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