Speed Recipe–Crockpot Chicken Parmesan

28 Mar

You know that point when your kids are big enough to have opinions but small enough to not be able to back them up very well? We were at that point when I introduced chicken parmesan as a regular meal. I didn’t want to hear the complaints and see the turned-up noses at something new, and so I did something nobody ever tells you that moms do routinely.

I tricked them.

Yep, there it is. Out loud, in print. I tricked my children into eating this dish. I did that by calling it “pizza chicken,” which it remains in my house to this day. It worked, too–their little eyes lit up and they gobbled it down. I gave up the Mother of the Year trophy for another year, but they ate the food without complaint. I win.

This is a very simplified version of this dish, and moms like it because there is no breading (gluten free Chicken Parm, gang!), no frying, and nothing bad for you in here. I made this version up on the fly last week on a day when I had only my pantry ingredients and 10 minutes to get dinner ready in the middle of the day, before it was all go! go! go! until dinnertime.

Everyone ate it. Without complaint. Score!

You’ll need:

1 15-oz can tomato sauce

1 6-oz can tomato paste

1 clove garlic, finely minced

1 tbsp balsamic vinegar

1/2 tsp Italian seasoning

1 pound chicken breasts, cut into tenderloins (think long chicken fingers)

1 cup Italian-blend shredded cheese, or plain mozzarella with some parm thrown in.

In a large bowl, whisk together the sauce and paste and garlic. Stir in the Italian seasoning and balsamic vinegar.

Spray your slow cooker with olive oil spray. Put about 1/3 of the sauce mixture in the bottom of the crock. Lay the chicken on top, cover with the rest of the sauce, and cook on low 6-8 hours or high 3-4 hours.

Fifteen minutes before serving, sprinkle the cheese on top of your cooked chicken. Turn the pot to warm if you can (low if yours doesn’t have a warm setting) and set the lid ajar to let steam escape. Take the lid off completely about 10 minutes later, turn the pot off, and let it sit for a few minutes before serving.


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