Last Saturday we spent most of the day at the St. Louis Vintage Market Days. It was really neat to see some really cool vintage pieces along with lots and lots of creative home decor and craft items for sale. I got several Christmas present ideas and a few DIY decor ideas for my own home! I wish I could have taken a little of everything home with me.
After spending almost all day walking around in 75 degree heat (which is about ten degrees hotter in pregnancy temps) we were all exhausted and nobody felt like cooking. As I suspected would be the case, which is why I prepped this yummy Crockpot Chicken Parmesan before we left that morning! It turned out pretty delicious and was a quick, easy meal perfect for busy nights!
I started out with 4 thawed boneless skinless chicken tenders but decided to add a couple more. I tossed them in frozen and they all cooked just fine. I would recommend thawing beforehand, though, simply because the frozen tenders made my sauce a little runnier than I wanted and I can only imagine how runny it would be if they had all been frozen!
Bring on the sauce! I wanted quick and easy so I opted for jarred sauce over homemade. I'm sure if you have homemade on hand or feel like making it ahead of time it would give this dish an amazing boost.
I added seasoning to give mine that "boost". I always do this for store bought sauce to give it a little more dimension and make it taste a little more homemade.
After it's cooked for 6-8 hours, shred it all up. I just used two forks and it fell apart easily.
For the buns I spread a little butter on the bottom half and brushed a mixture of butter, garlic and parmesan cheese over the tops. Toss em in the oven for 5 minutes and you've got flavorful, toasted buns! Pile your bun high with shredded chicken, top with provolone or mozzarella, and enjoy!
- 4-6 Small Boneless Skinless Chicken Breasts, thawed
- 1 jar (15 oz) of your favorite Spaghetti Sauce
- Seasoning of your choice (I use garlic, oregano, parsley, salt and pepper, about a tsp of each)
- Sandwich Buns (I used hamburger since that's what I had on hand)
- 4-6 slices of Provolone, Mozzarella or your favorite Cheese
- 3-4 Tbsp butter
- 3 Tbsp grated Parmesan cheese
Grease inside of Crockpot and place chicken in bottom. Pour sauce over chicken and add seasoning to taste. Stir to mix seasonings and set Crockpot to low. Cook for 6-8 hours or until chicken is cooked all the way through and shreds easily. Shred with 2 forks and keep warm until ready to serve.
For the buns:
In a small bowl, microwave butter, garlic and parmesan cheese. Stir to combine. Using a basting brush, coat each bun top with desired amount of butter mix. Brush excess onto bun bottoms or spread plain butter to help them crisp. Bake buns at 350 for 5-10 minutes or until golden and toasted.
Top buns with desired amount of shredded chicken and add a slice of your favorite cheese. Broil for 5 minutes on high to melt cheese quickly. Serve with fries or pasta. Enjoy!