Showing My Crock Pot Some Love

William enjoying the chicken in his sister’s hand-me-down bibs

Thursdays are our crazy days. We have ballet and swimming so getting dinner on the table fast after swim lessons is not an easy task. Thursdays are the day I show the crock pot lots of love. There are many different recipes to choose from and my slow cooker has yet to fail me on something yummy and fast.

Since my son has a dairy and egg allergy, I have modified this Italian favorite, Parmesan Chicken Crockpot Style.

Ingredients:

3 Cups of fresh spinach

1 Cup of water

6 boneless chicken breasts

Panko bread crumbs

garlic powder (to taste)

rosemary (to taste)

oregano (to taste)

crushed red pepper (to taste)

extra virgin olive oil

14 oz of your favorite pasta sauce

mozzarella cheese (optional)

Parmesan cheese (optional)

Directions:

1. Put spinach and water in blender or food processor: Puree. Soak chicken in mixture.

2. Mix panko bread crumbs and seasonings together.

3. Coat chicken in bread crumb mixture.

4. Fry chicken in pan with olive oil-3 minutes on each side to brown chicken

5. Put chicken in the crock pot and pour sauce over chicken. Set on high for 5 hours or low for 8 hours.

6. 30 min before serving add the optional cheese (I took my son’s out for allergy concerns).

7. Enjoy!

–Kim Fletcher, Parenting Program Volunteer

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