It is hard to find someone who isn’t a fan of chicken parmesan. The crunchy breaded chicken, lovely tomato sauce and cheesy goodness is enough to make anyone’s mouth water.
What would you say if I told you, I found a way to have this classic dish but with half the effort and calories but with all the flavor and goodness?
And it is so easy and delicious!
Now if you want to use jarred sauce, go right ahead, they did in the recipe I adapted this from. Just make sure it is a good brand without lots of sugar and that you use at least 28 ounces. I prefer using crushed tomatoes (from my garden if possible), fresh basil and garlic and some salt, and pepper.
Now for the easy part. Just place the chicken in the slow cooker, dump the tomatoes or sauce over the top and add the herbs. Cook it on low for 8 hours or high for 4 hours.
Once the chicken is done, shred it right in the slow cooker then add in your pasta (I used rotini) cover. Cook for about 25 minutes or until the pasta is al dente. Just make sure all the pasta is covering in the tomatoes and juices before you cover and walk away.
Top with mozzarella cheese, cover and cook 10 more minutes or until the cheese is melted. Now for the best part! The crunchies!
Toast whole wheat panko breadcrumbs in a skillet! Right before serving, sprinkle some of that crunchy goodness on each serving!
There you go! Totally easy and totally delicious without all the frying!