Crock Pot Chicken Parmesan Gluten Free Food

CROCK POT CHICKEN PARMESAN - GLUTEN FREE!

Steps:

• Place chicken breast, marinara sauce, garlic, salt, and pepper into slow cooker. Cover and cook on HIGH 4 hours, or on LOW 8 hours.
• Once chicken is done, remove and cut into 1-inch pieces. Add back to slow cooker.
• Cook gluten free penne until al dente. Once done, drain and add to slow cooker.
• Add 1 cup mozzarella and 1 cup parmesan over pasta, then stir everything together. Top with remaining 1 cup mozzarella and place the lid back onto the slow cooker (use the WARM setting if you have it).
• Once cheese on top is melted, serve.

SLOW-COOKER CHICKEN PARMESAN

Steps:

• In a shallow bowl, combine bread crumbs, Parmesan cheese, Italian seasoning, pepper and salt. In another bowl, combine egg and water. Dip chicken in egg mixture, then in crumb mixture to coat both sides, patting to help coating adhere., Transfer chicken to a 4- or 5-qt. slow cooker. Pour sauce over chicken. Cook, covered, on low for 4-6 hours or until a thermometer inserted in chicken reads 165°. Top with cheese, recover, and cook for 10-15 minutes, until cheese is melted. If desired, serve with hot cooked pasta.

SO EASY CROCK POT CHICKEN PARMESAN

Steps:

• Arrange chicken breasts in slow cooker.
• Pour sauce on top.
• Cover and cook for 6 to 8 hours on low.
• Add mozzarella cheese slices and let melt over the breasts.
• Serve with spaghetti.
• Sprinkle with the parmesan cheese.
• voila!

CROCK POT CHICKEN PARMESAN

Steps:

• Cut chicken breasts into 4 oz serving size and place in crock pot.
• In a bowl, mix the tomatoes, olives, mushrooms, garlic and spices. Pour over chicken and spread evenly. Push down while spreading to ensure the sauce flows around the chicken.
• Set crock pot to low and cook 8 - 10 hours.
• 5 minutes before serving, place 1 ounce of mozzarella on each piece of chicken and allow to melt.
• Serve with whole wheat pasta, if desired (add about 200 calories for the pasta).

EASY GLUTEN FREE CHICKEN PARMESAN

Steps:

• Preheat oven to 400 degrees F. Spray nonstick 9x13 pan to grease. Chicken breasts should be no more than 1" thick, pound chicken down if needed.
• Combine Chex, 1/4 cup Parmesan cheese, Italian seasoning, garlic powder, cayenne, and paprika in food processor. Pulse until you get a fine, even consistency from your coating mixture. Pour into wide, shallow bowl.
• Beat egg with salt and pepper to taste in wide, shallow bowl.
• Dip chicken in egg mixture and dredge in coating. Place in pan, and bake for 20 minutes or until coating is set and golden.
• Remove pan with chicken from the oven, and pour sauce over the top of chicken. Top with remaining cheese, cover with foil, and bake for 15-20 minutes more until chicken is done and sauce is heated through.
• Serve with hot cooked GF pasta (Sam Mills is my favorite) or polenta and a green salad.
• ***Allergen modifications: Try using plain yogurt to coat chicken instead of egg if you are allergic to eggs. Leave cheese out of coating mixture and topping if you are dairy free.

CROCK POT CHICKEN PARMESAN

Steps:

• Place chicken, milk, and butter in crock pot and cook on low 5-6 hours (until done).
• When chicken in cooked through, remove from crock pot and add cornstarch and parmesan cheese to juices in crock pot and stir until thickened.
• Spread cheese mixture on chicken, sprinkle with parsley, and serve.

CROCK POT CHICKEN PARMESAN

Steps:

• Brown chicken with garlic, salt, pepper and Italian seasoning in a little olive oil.
• Mix tomato soup, water, and bay leaf in crock pot, add chicken and cook for 3 to 4 hours until tender - my crock pot seems to cook very quickly, much quicker than the old one I had years ago so cooking time is approximate.
• Remove chicken and sauce to casserole dish, (remove bay leaf) sprinkle with mozzarella and Parmesan cheese.
• Heat in 160 deg C - 180 deg C (324 deg F - 350 deg F) oven until cheese is melted.
• Serve with rice or noodles.