Crockpot Chicken Parmesan

Some days, you know that you’re just not going to have time for something like traditional gluten free baked chicken Parmesan. On those days, I made a cheater version in the slow cooker. Because I use the “dump” method for this, there isn’t a set recipe for it. I like to make extra, so we can make sandwiches the next day (or later in the week).

Slow Cooker Chicken Parmesan Recipe

Ingredients:

• 5 boneless, skinless chicken breasts
• 2 jars of marinara sauce
• seasoning (I generally use garlic, pepper, salt, oregano, parsley, basil.)
• shredded Parmesan cheese

Directions:

1. Place chicken breasts in slow cooker on low around lunch time (if you need to do this before you head to work in the morning, just use frozen chicken breasts instead of thawed/fresh).
2. Generously sprinkle the chicken breasts with your desired seasoning.
3. Pour one jar of marinara sauce over the chicken breasts.
4. About 30 minutes to an hour before serving dinner, shred the chicken breasts in the slow cooker.
5. Once the chicken is shredded, pour the other jar of marinara sauce into the slow cooker and mix into the chicken.
6. Top the shredded chicken with Parmesan cheese.

Notes:

• Total cook time for thawed chicken is between 5 and 6 hours on low.
• You can serve this on a plate with veggies or put a nice helping on top of pasta for a more hearty meal.
• Store leftovers in the fridge.
• Make chicken Parmesan sandwiches with the leftovers. Make sure you melt a little more Parmesan over the shredded chicken and toast the bread. You could also use hoagie rolls.

This recipe is featured in The Christian Home Magazine – Issue 59.