Most things I put in the crock pot I just throw in frozen and not worry about it. This recipe, however, you do need to use thawed chicken otherwise you'll have frozen egg that the bread crumbs won't stick to...I speak from experience :). It was still really good, so it's going to be even better next time!
Slow Cooker Chicken Parmesan
2-4 boneless, skinless chicken breast halves (I cut mine into strips, to make them into more reasonable serving sizes for the kids)
1/2 cup plain bread crumbs
1/2 cup grated Parmesan cheese
1 tsp. Italian seasoning
1/4 tsp. ground black pepper
1/4 tsp. kosher salt
1 Tbs. olive oil
1 egg, beaten
4-6 slices mozzarella cheese
1 jar (28-ounces) favorite marinara sauce
Directions: Drizzle 1 tablespoon olive oil over the bottom of the crockpot stoneware.
In a medium bowl, beat egg. In second medium bowl, mix the bread crumbs, spices, and grated Parmesan cheese all together.
Dip chicken in beaten egg and then toss into bread crumb mixture to coat completely on both sides. Place chicken breasts on bottom of crockpot. Place a layer of mozzarella slices on top of breaded chicken breasts. Cover cheese layered chicken with entire jar of sauce.
Place lid of crockpot securely on and turn heat to LOW for 6-7 hours or HIGH for 3-4 hours. Serve over cooked pasta of your choice.
Showing posts with label crock pot. Show all posts
Showing posts with label crock pot. Show all posts
Thursday, January 5, 2012
Tuesday, January 3, 2012
Easy Lemon Chicken
I love any recipe that involves my crockpot...so easy! This recipe can be done in the crockpot or frying pan, in case you don't think of dinner enough ahead of time :). I think I will do less butter next time, it made a lot of juices that we ended up throwing away. We ended up mixing the shredded chicken, quinoa and a mixture of vegetables with the juice and it was SO good!
Lemon Chicken
Melt 1 cube butter in fry pan.
Layer on 4 Chicken Breasts, or Chicken Tenders.
Sprinkle with 1 pkg. Italian Seasonings Salad Dressing Mix
Add juice of 2 lemons.
Cook until tender. Put the lid on at first, then take off at the end in order to brown and absorb seasonings.
Can be done in crock pot. (For chicken breast: Cook on Hi: 4-5 hours, on Low: 6-8 hours. When finished cooking, take out, shred chicken with 2 forks, and ladle on the juices.
Lemon Chicken
Melt 1 cube butter in fry pan.
Layer on 4 Chicken Breasts, or Chicken Tenders.
Sprinkle with 1 pkg. Italian Seasonings Salad Dressing Mix
Add juice of 2 lemons.
Cook until tender. Put the lid on at first, then take off at the end in order to brown and absorb seasonings.
Can be done in crock pot. (For chicken breast: Cook on Hi: 4-5 hours, on Low: 6-8 hours. When finished cooking, take out, shred chicken with 2 forks, and ladle on the juices.
Wednesday, April 27, 2011
Rumbi Island Mango Chicken and Rice
Awesome recipe, found here!
Rumbi Island Easy Mango Chicken and Rice
submitted by Melanie
4-5 chicken breasts (boneless and skinless)
1 can corn, drained
1 can black beans, drained and rinsed
3 cups mango salsa
Cumin to taste
Lemon Pepper to taste
Put chicken breasts in crock pot. Add spices. Cover and cook chicken until tender. Shred chicken on a plate and return to crock pot. Save juices in separate bowl.
Add corn, beans and salsa. More salsa can be added to taste. If mixture seems dry, add some of reserved juices.
Serve over coconut jasmine rice for that Rumbi Island Grill taste. Garnish with cilantro or parsely, if desired.
*You could use regular salsa for a Mexican taste and serve over regular rice or tortilla chips.
Rumbi Island Easy Mango Chicken and Rice
submitted by Melanie
4-5 chicken breasts (boneless and skinless)
1 can corn, drained
1 can black beans, drained and rinsed
3 cups mango salsa
Cumin to taste
Lemon Pepper to taste
Put chicken breasts in crock pot. Add spices. Cover and cook chicken until tender. Shred chicken on a plate and return to crock pot. Save juices in separate bowl.
Add corn, beans and salsa. More salsa can be added to taste. If mixture seems dry, add some of reserved juices.
Serve over coconut jasmine rice for that Rumbi Island Grill taste. Garnish with cilantro or parsely, if desired.
*You could use regular salsa for a Mexican taste and serve over regular rice or tortilla chips.
Creamy Black Bean Salsa Chicken
LOVE this recipe. It originally comes from here.
Serves 4
4 frozen boneless, skinless chicken thighs
1/2 cup chicken broth
1 cup salsa or picante sauce
1 cup frozen corn
1 (15 oz) can black beans, drained and rinsed (OR 2/3 cup dry beans soaked overnight and cooked on LOW for 6-8 hours in a separate slow cooker)
1 package taco seasoning (I used the whole package, but next time I'll probably only use about 3/4 of it)
1/2 cup sour cream
cornstarch and water
grated cheddar cheese
tortillas
Throw the frozen chicken in the slow cooker. Cover it with the broth, salsa, corn, beans, and taco seasoning. Cook on HIGH for 4 hours. Remove the chicken and either shred it or cut it up into bite size pieces. Take the lid off and stir in the sour cream. It will still be a little runny so take 1 T cornstarch mixed with 1 T water and stir it in. Add the chicken back in. Leave the lid off and let it thicken up for about a half hour. Spoon it over tortillas and sprinkle with cheese. You can also eat it like a thick soup with corn chips.
Review:
I really loved the use of the chicken thighs versus the breasts in this recipe. I also used the cornstarch to thicken it and that worked great. I would use this revised recipe over the original...although they are both good. My husband said he didn't think he would love it but he actually ate so much that there was no leftovers. 4 1/2 stars easy, yummy, no thawing the chicken is a bonus.
Serves 4
4 frozen boneless, skinless chicken thighs
1/2 cup chicken broth
1 cup salsa or picante sauce
1 cup frozen corn
1 (15 oz) can black beans, drained and rinsed (OR 2/3 cup dry beans soaked overnight and cooked on LOW for 6-8 hours in a separate slow cooker)
1 package taco seasoning (I used the whole package, but next time I'll probably only use about 3/4 of it)
1/2 cup sour cream
cornstarch and water
grated cheddar cheese
tortillas
Throw the frozen chicken in the slow cooker. Cover it with the broth, salsa, corn, beans, and taco seasoning. Cook on HIGH for 4 hours. Remove the chicken and either shred it or cut it up into bite size pieces. Take the lid off and stir in the sour cream. It will still be a little runny so take 1 T cornstarch mixed with 1 T water and stir it in. Add the chicken back in. Leave the lid off and let it thicken up for about a half hour. Spoon it over tortillas and sprinkle with cheese. You can also eat it like a thick soup with corn chips.
Review:
I really loved the use of the chicken thighs versus the breasts in this recipe. I also used the cornstarch to thicken it and that worked great. I would use this revised recipe over the original...although they are both good. My husband said he didn't think he would love it but he actually ate so much that there was no leftovers. 4 1/2 stars easy, yummy, no thawing the chicken is a bonus.
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