Normally when I make Chicken Parmesan it’s because I have leftover breaded cutlets from the night before. I don’t know why, but, it just never crosses my mind to make Chicken Parmesan the same day I am frying up the breaded cutlets. Maybe it’s so I can have something different the following night… leftovers are good but they are even better when you can spruce them up into something different. For today’s Slow Cooker Sunday I am bringing you Chicken Parmesan that’s lacking the breading but definitely healthier without it and also because there’s no frying involved and you get some veggies in the mix – mushrooms and onions.
To begin I placed the mushrooms and onions in the bottom of my slow cooker.
Next, I placed chicken breasts that I lightly browned on both sides over the vegetables.
Following that I poured a jar of pasta sauce over the chicken. You can use your favorite pasta sauce; I used my favorite Francesco Rinaldi Three Cheese Sauce. I then sprinkled dried basil and oregano over it and placed a bay leaf in as well.
After cooking it on low for about 7 hours I removed the cover and sprinkled it with parmesan and mozzarella cheeses and left it uncovered for about 15 minutes, until the cheeses were melted.
Meanwhile I cooked spaghetti which I served with the chicken.
Overall this was a nice alternative to the traditional chicken parmesan and definitely one that I will make again.
Chicken Parmesan
Ingredients:
8 ounces mushrooms, sliced
1 medium yellow onion, cut into thin wedges
1 tablespoon olive oil
3 to 4 boneless skinless chicken breasts
1 jar (24 – 26 oz.) pasta sauce
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1 bay leaf
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Hot cooked spaghetti
Directions:
Place the mushrooms and cuts onions in the bottom of a 3 1/2 to 4 quart slow cooker.
Heat oil in a large skillet over medium-high heat and lightly brown the chicken on both sides. Place the chicken on top of the mushrooms and onions. Pour the pasta over the chicken, add the bay leaf and sprinkle the basil and oregano over the sauce. Cover and cook on low 6 to 7 hours or on high 3 to 4 hours.
Uncover, remove the bay leaf and sprinkle with the cheeses and leave uncovered on low for an additional 15 to 30 minutes, until the cheeses have melted. Serve over spaghetti.
From the book Crock Pot: The Original Slow Cooker Best Loved Slow Cooker Recipes
Bead Yarn & Spatula 