Traditional chicken parmigiana, like your momma made it, or like your favorite Italian restaurant, is usually breaded and fried, then topped with cheese and sauce. But I’ll be honest, I’m far too lazy to spend the extra time at the stove frying chicken, especially when the fried portion won’t do anything to increase my performance in the gym.
So I turned to my trusty crockpot, added some veggies, and simplified this. The result is absolutely delicious, and wound up pleasing the entire crowd I served, including kids.
You probably have most of the ingredients for this on hand, too. Try it tonight and let me know what you think!
Crockpot Chicken Parmigiana
|Prep time||10 minutes|
|Cook time||6 hours|
|Total time||6 hours, 10 minutes|
- 6 chicken breasts
- 1 jar pasta sauce
- 1 cup mozzarella cheese, shredded
- 1lb pasta
- 2 teaspoons dried basil
- salt & pepper
- 1 teaspoon dried oregano
- 2 bell peppers, any color, sliced
|Place chicken and pepper slices in crockpot. Season with salt & pepper, basil, and oregano. Top with half the jar of pasta sauce. Cook on low for 5-6 hours.|
|Before serving chicken, cook the pasta and heat the remaining sauce to serve on the side.|
|To serve the chicken, remove from the crockpot, top with cheese, and place under the oven broiler to brown (if desired). Serve with pasta, sauce, and peppers from the crockpot.|