Crock-Pot Chicken Parmesan

If you are looking for an easy, no-fuss way to make Chicken Parmesan you are at the right place. This recipe is adapted from The Family Table Slow Cooker by Israel Banini.   It gives you a nice dish for a weeknight meal.

Servings: 4

Author: Israel Banini


4 boneless, skinless chicken breasts

2 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

1 tbsp Italian seasoning mix

1/2 C Parmesan cheese, grated

3 C prepared marinara sauce (your favorite)

6 oz mozzarella cheese, shredded


place the chicken breasts in the slow cooker.  Make a mixture of the garlic powder, salt, pepper, and Italian seasoning mix together in a small bowl.  Sprinkle the mixture squarely over the chicken breasts, stroking casually so it will stick to the chicken.

It is now time to sprinkle the Parmesan cheese evenly over the chicken, then pour the marinara sauce on top, covering the tops and sides of the chicken.

 Cover and cook on low, checking after 3 1/2 hours.  (Or cook on high, checking after 1 1/2 hrs.)

 Uncover and sprinkle the mozzarella evenly over the chicken.  Cover and cook on low for about 15 more minutes, until cheese is completely melted.

 Recipe Notes


I made some changes to the original recipe:  original recipe called for 1 tsp. of salt – I lowered it to 1/2 tsp because the marinara is salty enough.

I also increased the marinara amount from 1 1/2 cups to 3 cups so we would have sauce for the pasta on the side.  Highly recommend this; otherwise, you won’t have much sauce.

 Lowered the mozzarella to 6 oz. from 8 oz.  It was more than plenty.

Lowered “low” cook time to 4 hours from the original 6.  It definitely would have been dry and overcooked at 6 hours.

Slow-Cooker Country Captain Chicken

As the name suggests recipe for country captain chicken was brought to Georgia in the early 1800s by a British sea captain. Although it’s traditional to serve this over rice, it’s also delicious with noodles or mashed potatoes.

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Slow-Cooker Country Captain Chicken

Slow-Cooker Country Captain Chicken Recipe photo by Taste of Home

Total Time

Prep: 20 min. Cook: 3-1/2 hours

Makes: 8 servings


1 large onion, chopped

1 medium sweet red pepper, chopped

2 teaspoons minced garlic

3 pounds boneless skinless chicken thighs

1 tablespoon curry powder

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon dried thyme

1 tablespoon packed brown sugar

1/2 cup chicken broth

1/2 cup golden raisins or raisins

1 can (14-1/2 ounces) diced tomatoes, undrained

Hot cooked rice

Chopped fresh parsley, optional



Place onion, pepper and garlic in a 6-qt. slow cooker. Arrange chicken pieces over vegetables.

Whisk the next 5 ingredients with the chicken broth. Pour over chicken. Cover and cook on high for 1 hour. Add raisins and tomatoes. Reduce heat to low and cook until chicken reaches 165°, about 2-1/2 hours. Serve over rice; if desired, sprinkle with parsley.

Nutrition Facts

1 cup: 298 calories, 13g fat (3g saturated fat), 114mg cholesterol, 159mg sodium, 13g carbohydrate (9g sugars, 2g fiber), 32g protein. Diabetic exchanges: 4 lean meat, 1 vegetable, 1/2 starch.

Shredded Chicken Gyros

Shredded Chicken Gyros Recipe photo by Taste of Home

Total Time

Prep: 20 min. Cook: 3 hours

Makes: 8 servings


2 medium onions, chopped

6 garlic cloves, minced

1 teaspoon lemon-pepper seasoning

1 teaspoon dried oregano

1/2 teaspoon ground allspice

1/2 cup water

1/2 cup lemon juice

1/4 cup red wine vinegar

2 tablespoons olive oil

2 pounds boneless skinless chicken breasts

8 whole pita breads

Optional toppings: Tzatziki sauce, torn romaine and sliced tomato, cucumber and onion


In a 3-qt. slow cooker, combine first 9 ingredients; add chicken. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer should read at least 165°).

Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Using tongs, place chicken mixture on pita breads. Serve with toppings.

Nutrition Facts


1 gyro (calculated without toppings): 337 calories, 7g fat (1g saturated fat), 63mg cholesterol, 418mg sodium, 38g carbohydrate (2g sugars, 2g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1/2 fat.

Slow-Cooker Chicken Pot Roast Dinner

Prep: 10 MIN

Total: 8 HR 25 MIN

Servings: 6


1 lb small potatoes (6 to 8), unpeeled, cut into 1-inch pieces (3 cups)

2 cups ready-to-eat baby-cut carrots

1 cup frozen small whole onions (from 1-lb bag), thawed

6 boneless skinless chicken thighs (1 1/4 lb)

½ teaspoon salt

1/8 teaspoon pepper

1 jar (12 oz) chicken gravy

1 ½ cups frozen Cascadian Farm™ sweet peas, thawed


1.       Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place potatoes, carrots and thawed onions. Sprinkle chicken with salt and pepper; place over vegetables in cooker. Pour gravy over top.

2.       Cover; cook on Low heat setting 8 to 10 hours.

3.       Stir in thawed peas. Increase heat setting to High. Cover; cook about 15 minutes longer or until peas are tender.

Slow-Cooker Butter Chicken

Prep: 30 MIN

Total: 5 HR 30 MIN

Servings: 8



3 tablespoons butter

1 tablespoon vegetable oil

3 lb boneless skinless chicken thighs, cut into 2-inch pieces

1 medium yellow onion, diced

5 cloves garlic, finely chopped

3 tablespoons finely chopped peeled gingerroot

2 tablespoons garam masala

¼ cup canned Muir Glen™ organic tomato paste

¾ teaspoon salt

½ cup Progresso™ chicken broth (from 32-oz carton)

½ cup heavy whipping cream

¼ cup cilantro leaves, stems removed


1.       Spray 4-quart slow cooker with cooking spray.

2.       In 10-inch skillet, heat butter and oil over medium-high heat. Add half of the chicken and cook, turning once, until browned, about 5 minutes. Using slotted spoon, transfer to slow cooker. Repeat with remaining half of chicken. Reduce heat to medium; add onions to skillet, and cook until softened, about 4 minutes. Add garlic and gingerroot; cook and stir 2 minutes. Add garam masala; cook 30 seconds. Add tomato paste and salt; cook and stir 2 minutes. Add chicken broth, and scrape bottom of skillet with wooden spoon. Transfer to slow cooker. Cover and cook on Low heat setting 5 to 6 hours. At last 30 minutes of cooking, stir in whipping cream.

3.       Transfer to serving dish, and garnish with cilantro leaves. Serve over rice, if desired.

Nutrition Facts

Serving Size: 1 Serving


Calories from Fat: 170

Total Fat: 19g 30%

Saturated Fat:9g 44%

Trans Fat: 0g

Cholesterol: 190mg 64%

Sodium: 450mg 19%

Potassium: 350mg 10%

Total Carbohydrate: 5g 2%

Dietary Fiber: 0g 0%

 Sugars: 2g


% Daily Value*: Vitamin A 10%

Vitamin C 0%

Calcium 4%

Iron 15%


0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet

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