This is another recipe born from my enthusiasm of recently buying a slow cooker. It became an instant hit with Mr. Cooking Jar. I was pretty surprised how tasty it was with how simple the ingredients were. One thing to note is you can overcook chicken in the slow cooker. I made that mistake the third time round when I left it to keep warm for several hours after the initial 6 hours cooking on low heat. I got a tough chicken and a flat marinara sauce. Lesson learned.
The Marinara Sauce is my own recipe. Marinara sauce is a southern Italy tomato sauce made primarily with tomatoes, garlic, onions, basil, bay leaf, thyme, oregano and peppercorns with minor variations. The sauce was a mainstay as meat was scarce. Outside the US, marinara sauce is called Neapolitan sauce or Napoli sauce while the rest of the world recognizes marinara sauce as one containing seafood. Just so you know! Anyway, onto the recipe! Bread, dump, cook, relax, eat!
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Slow Cooker Chicken Parmesan
- Yield: 2 1x
Ingredients
- 1/4 lb. spaghetti
- 2 boneless, skinless chicken breasts
- 1/4 cup Italian bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 slices mozzarella cheese
- 2 teaspoons Italian seasoning
- 1 egg, beaten
- 3 tablespoons olive oil
- 4 cups marinara sauce
Instructions
Parmesan Chicken:
- Drizzle 1 tablespoon of olive oil over the base of the slow cooker
- Mix the bread crumbs,1 teaspoon Italian seasoning and grated Parmesan together
- Dip chicken breasts in beaten egg and then toss to coat into the bread crumb mixture
- Place chicken breasts on the bottom of the slow cooker
- Layer the chicken with mozzarella slices
- Pour marinara sauce over the layered chicken
- Cover and cook on low for 4 hours
- Serve over cooked spaghetti and top with Parmesan cheese
Spaghetti:
- Cook the spaghetti al dente
- Drain and add 1 tablespoon olive oil and 1 teaspoon Italian seasoning
- Toss to combine
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