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Category Archives: Slow Cooker

Slow Cooker Chicken Parm

Do you know what this is? An empty crockpot…aka, the sign of a successfully slow cooked dinner in my house!

This wasn’t in my plan or anything for dinner, but since I go to the market on Thursday afternoons our ingredient list was running pretty slim. The only meat I had in the house was chicken anyway, so that was an easy choice. Chicken Parm was really the only option for a slow cooked meal based on my cupboard. I served this meal with Near East Roasted Red Pepper and Basil Quinoa and sautéed green beans….I didn’t even have noodles in my house! The quinoa was hiding on a shelf up high, too, it was a lucky find! I know, I need to plan a little better, I’ve really been slacking in the planning meals area…just going to the market and buying staples and a generic hodgepodge of ingredients that we usually use.


I got this recipe from Chef in Training who got it from Siggy Spice.

It isn’t difficult and I like that the recipe called to add the cheese before adding the sauce, I had never tried this before and for the first time EVER my slow cooker cheese wasn’t crispy on top with a recipe like this. That’s one for the toolkit!

I did not use bread crumbs, I used Bob’s Red Mill All-Purpose Gluten-Free Baking Flour, 22-Ounce Packages (Pack of 4) and added additional spices (garlic powder, onion powder, basil, and oregano). I also put a very thin layer of sauce on top of the layer of olive oil in the crockpot. I don’t like the way chicken tastes when it cooks that long directly on the slow cooker dish, that’s just me though. My husband and kids also added a lot more shredded mozzarella to the dish when it was finished…they’re very cheesy people 🙂

So…without further delay here is the recipe.

Slow Cooker Chicken Parm
by Siggy Spice

2-4 boneless, skinless chicken breast halves
1/2 cup Italian Seasoned Bread Crumbs *(I used gluten free all purpose flour mixed with a pinch of garlic salt, onion salt, oregano, and basil)
1/4 cup Parmesan Cheese
1/4 t black pepper
1/4 t kosher salt
1 TBSP olive oil
1 egg, beaten
sliced or shredded mozzarella cheese
favorite jarred marinara sauce

Spread the 1 TBSP of olive oil into the bottom of your crockpot. *(I also put a very small amount of marinara sauce on the bottom as well)
Beat the egg with a fork in a separate bowl.
Mix the bread crumbs with the seasonings and the Parmesan cheese in another separate dish.
Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings.
Place the chicken breast pieces in the bottom of the crockpot.
Layer 2-3 slices or 1-2 cups of mozzarella cheese on top, depending on how much cheese you like.
Cover chicken and cheese with entire jar of marinara sauce.
Close lid and cook on low for 5-6 hours or high for 3.
Serve with your favorite pasta or whatever side you’d like.

Stuff your face!


Overnight Slow Cooker Sweet Potatoes

I’ve never had much success with slow cooking overnight. The supposed-to-be breakfasts burn, and if thy aren’t visibly burnt they taste like they are. I follow all of the instructions for the recipes and there is no sign of slow cooking sabotage by my family of cold cereal lovers….but regardless, I am always disappointed when this happens. But, I don’t give up hope…good thing, because I found a winner!

This sweet potato recipe by Ms. Simplicity worked like a charm overnight. I followed the recipe and then just turned it on at 10 p.m. on my way to bed. At 6 a.m. this was a perfect breakfast on the back porch with the cool fall breeze blowing.

I did throw back a couple pieces of bacon with this, great balance of salty and sweet.

Slow Cooker Beef Carnitas

I made these last week for dinner on one of our crazy busy sports nights. We enjoyed these with shredded cheese, freshly cut tomatoes, sliced avocado, and salsa wrapped in corn and/or flour tortillas.

The recipe is very easy, and I had not thawed the steaks out either…so I threw them in frozen at 8 a.m. and cooked the whole recipe on low for 9 hours. Every steak was fall apart tender except for one, but when I cut that one it was just like a regular steak…and very tasty. Maybe that steak wasn’t covered enough by the cooking juices? Either way it was still good.

The recipe is from Eat Live Run and definitely deserves a turn in your slow cooker!

Slow Cooker Potatoes

This week has been crazy. We’ve been out late every night so far. I usually think of slow cooking only in the fall and winter because it’s just so homey and we love thick, warm, cozy foods when it’s cold out. But since I didn’t have a lot of time in the afternoon I grabbed our slow cookers and put them to use.

First I made BBQ Chicken. It was nice walking into a house that smelled like summer, but without the grilling. The BBQ was sweet with just a little spicy bite. Everyone enjoyed this with some of Gram’s Coleslaw and some watermelon.

Then I made Baked Ziti in the slow cooker and served it with a salad. Not a bite of leftovers. Yay! I was worried about this one. My kids usually don’t go for baked ziti, and I thought the noodles would be mushy. It was pretty good though and even the pickiest of my kids ate everything they were served.

Tonight I was in a pickle…I need to go to the market tomorrow to restock…our fridge echoes like the grand canyon right now. But, I had some BBQ chicken from two nights ago leftover, and a bag of small red potatoes. Darn it…not much for variety! Potatoes and slow cooking have not gone well for me in the past, but I had to do something. 365 Days of Slow Cooking had a slow cooking method I had never tried before and so I gave it a go. It worked out great and was super easy to clean up!

Here is what the potatoes looked like when I got home.

I spooned them out, cut them into quarters and sprinkled with salt. A couple slices of cucumber and dinner was served.

I was nervous that the potatoes would not be cooked all the way…which was a minor worry considering I was really nervous that I was going to come home to burned potatoes stuck like concrete in the bottom of a pyrex dish inside a slow cooker. But, they were perfect! Tender all the way through, not mushy at all, and definitely not burned.

I recommend being very careful with the oven safe dish that is placed in the bottom of the slow cooker. I had a little issue with condensation from cooking getting between the pyrex dish and the slow cooker causing a slight vacuum seal. Just be easy with it, mine came out fine after a little TLC.

I’m so glad that there are so many great slow cooker recipes out there. If dinner wasn’t ready to go I would have an anarchy on my hands. What do you do for busy nights?