(delayed) Wednesday Night Crock Pot: Not Chicken Parm

16 06 2008

Not Chicken Parmesan

You need:
* 2 bottles of spaghetti sauce (that’s 2 in proportion to the rest of the ingredient…) in flavor, or not, of your choice
* 3 boneless chicken breasts
* Your choice of topping. We used Kraft shaker Parm, though I guess you could use real cheese.
Optional:
Pasta

Dump the sauce into the pot.  Gently drop chicken in, unless you’re cooking naked, because sauce is a bitch to get out.  Make sure to space breasts so they get the full flavory goodness.
Set slow cooker.  I did 8 hours low for frozen boobs.
Chicken will be super tender and falling apart (or should be) so be careful pulling the pieces out.
I served with extra sauce (no pasta) and a couple shakes of grated parm.  I suppose if you wanted to bake with parm, you put the cheese on the chicken, and bake for until bubbly and brown.

Also, I guess you could just fill a glass pan with sauce and chicken and bake that way if you don’t want to wait eight hours.

(this week, I’m making pulled beef sammies)

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One response

16 06 2008
Melissa

This sound super good…and since I have both frozen chicken breasts and frozen sauce from the last time I went scratch on my past sauce, it is completely doable. Oooh, and I’ve got shredded mozz…can turn it into a parm. YUM!

What’s super about it is that you save all the stuff (calories, congestive heart failure, etc.) from not breading and frying.

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