Last week was hot. Like over 100 degrees, raging fires all over the city, cant go out of the house or else you’ll melt hot. So cooking was far from my mind. As was turning on the stove. But since my kids still depend on my to feed them (yeah… the husband does too) I got smart and busted out the slow cooker.
Grabbing ingredients from our freezer and pantry I found that I could make a simple slow cooker chicken parmesan in little to no time. The only extra thing I had to do was boil water for noodles closer to dinner time. Easy peasy! This slow cooker meal is not only easy, it takes only 5 ingredients! And 3 of those 5 ingredients go in the slow cooker to work their magic.
If you’re looking for the perfect meal to prepare on a hot day, or just don’t want to deal with dinner after getting home from work, check out this simple meal that’s sure to be a crowd-pleaser!
- 1 jar marinara sauce
- 2 frozen or defrosted chicken breast
- shredded parmesan cheese
- diced fresh Italian herbs (basil, oregano, thyme)
- Place chicken in slow cooker. Top with marinara sauce. Close lid. Cook on low 6-8 hours or high 3-4 hours.
- About 30 minutes before the slow cooker is done boil a pot of water and add spaghetti. Cook according to directions on package.
- While spaghetti is cooking, open the slow cooker lid and add the parmesan cheese and diced herbs on top of the chicken. Close the lid and let cook until spaghetti is cooked.
- Pile a good heaping scoop of spaghetti onto a plate and top with chicken parmesan for a delicious meal. Add more cheese and/or herbs if you'd like.
You may have noticed that I chose a gluten free pasta to make my chicken parmesan. I’ve decided that since my family is addicted to pasta we should start trying different pastas out. So far we’ve tried this gluten free pasta above made with corn and rice as well as brown rice and quinoa pasta from Trader Joes. Both were a success with our family!
While we aren’t completely removing gluten from our diets, we are more aware of how much gluten we’re eating and are consciously making an effort to reduce the gluten in our diets. My daughter and husband much preferred the corn and rice gluten-free spaghetti above to the brown rice and quinoa fusilli we had the week prior. We’re still testing some out so I’d love to hear if you have a favorite!