Slow Cooker Chicken Parmesan

Slow Cooker Sundays ... I am in love.  As I mentioned earlier, my latest weekend plan is "No Cooking Saturday" and "Slow Cooker Sunday" - now I really get the chance to enjoy every bit of my weekend with my family!  I've found some amazing slow cooker recipes that have me wondering why I've never done this before!?!
This recipe is a fab way to have a little "Italian" treat with minimal work.  I was super surprised to see how tender the chicken turned out (I'm always slightly scared of chicken breast in the slow cooker).  I tried to lighten the recipe but a tiny bit with a few small changes (although it's just as delish following the original recipe!).  Buon appetito!
Best dishes and yummy dreams!

xoxo,

Slow Cooker Chicken Parmesan

Recipe adapted from:  Siggy Spice

4 boneless, skinless chicken breast halves

1/2 c. Italian bread crumbs

1/4 c. grated parmesan

1/4 tsp. pepper

1/4 tsp. salt

1 tbsp. olive oil

3 tbsp. flour

2 egg whites and 1/2 yolk, beaten

4 sliced of light mozzarella, or 1 1/2 c. of shredded mozzarella

1 jar of pasta sauce (I used Emeril's Chunky Marinara)

cooked whole grain noodles

1.  Trim and rinse the chicken breasts, pat dry.

2.  Pour the olive oil into the slow cooker and turn it on low. 

3.  Mix the bread crumbs, parmesan, salt, and pepper together in a shallow dish.

4.  Place the flour in a shallow dish and the egg in a separate shallow dish.

5.  Coat the chicken in flour, then dip into the egg mixture.

6.  Coat the chicken with the bread crumb mixture and place it into the slow cooker.

7.  Place the mozzarella on top of the chicken breasts.

8.  Coat everything with the pasta sauce.

9.  Allow the chicken to cook on low for 5-6 hours.  (Check at 5 hours - it may be ready.)

10.  Serve on top of a bed of noodles!

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Spicy and Sweet Three Bean Slow Cooker Chili

I grew up eating my mom's homemade chili - one of my favorite dishes.  I never cared about learning how to make it when I was younger, I just wanted to eat it.  Bless her heart (my mother) - every summer she would tell my sister and I that we were making one meal a week so that we could learn how to cook.  Despite her best intentions, we never did (make a meal, that is).  Fast forward a few years - I got married and developed an interest in cooking.  It took a lot of Food Network to gain all of the free knowledge I had missed out on!  My mom's chili recipe would often float into my thoughts, but when I would ask her how she made it, she would always tell me that she didn't have a recipe..."a little of this... a little of that..."  I never got a recipe out of her, and still haven't.  I just know that my mom's chili is more savory-sweet than salty, it has green peppers (which normally make me cringe, but I love in this).
So, after years of making my own chili recipe with ...gasp... a "chili seasoning packet" - I finally decided to put together my own recipe.  I spent some time looking at a good amount of recipes, taking mental notes on ingredients that we would like, and putting the combinations to the test.  We love this chili recipe - it reminds me of my mom's chili, but with a little more spiciness.  My little one loves it too!
Best dishes and yummy dreams!

xoxo,

Little Mommy's Slow Cooker Chili

Serves 6-8

Printable recipe

1 package of 97/3 lean ground beef (1 pound - 1 1/2 pounds)

2 small sweet onions, diced

1 small green pepper, sliced 

2 garlic cloves

2 cans of kidney beans (15 oz. each)

1 can of pinto beans (15 oz.)

1 can of cannelini beans (15 oz.)

15 oz. can of tomato sauce 

15 oz. can of diced tomatoes (with juice) 

1/4 c. chili powder

1 tsp. oregano, cumin, pepper, and salt

2 tsp. brown sugar
1/2 tsp. cinnamon

1/4 tsp. cayenne

1/2 c. of light beer

1.  Cook, drain, and rinse beef.  Place in the slow cooker on low.

2.  In a pan over medium heat, saute onion and peppers in olive oil.  When the veggies are tender, add grated garlic and saute for a minute longer.

3.  Add sauteed veggies and remaining ingredients into the slow cooker.  Cook on low for 6-8 hours (the longer the better).

4.  Add desired toppings and enjoy!

I shared this in the Texas Star Chili Cook Off!

My little one enjoying the chili!

Thanks for reading, loves xo

Pasta Sauce Success!

The thought of making my own pasta sauce scared me.  I know, I know ... it's such a simple thing to make.  But I have a fear, a large fear of ... tomatoes.  Crazy, I know.  It's the fresh ones that make me squirm.  I wish I liked them, I really do.  But I do adore a good sauce.  We use Emeril's marinara sauce, but have found it a bit too sweet to use for a baked italian dish like lasagna or ziti.  I finally decided that I needed to suck it up, put my big girl apron on, and try to make a simple pasta sauce that we would love.  I browsed a couple of recipes and found one that sounded pretty good.  I have to admit, I saw the word "wine" in the ingredients list and I was sold.  I'd like to share my version of the recipe with you - I made changes based on our likes and dislikes.  It was a yummy success!  
Best dishes and yummy dreams!

xo,

Slow Cooker Pasta Sauce

(adapted from Spaghetti Sauce II  by: Melinda Connery)

• 1 sweet onion, chopped
• 1 cup shredded carrots, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 (28 ounce) can whole peeled tomatoes - I use San Marzano and chop them into bite-sized pieces, discard the extra liquid
• 1 (6 ounce) can of tomato paste
• 1 (15 ounce) can of tomato sauce 
• 1/2 Tbsp. dried basil
• 1/2 Tbsp. dried oregano
• 1 Tbsp. parsley
• 2 Tbsp. sugar
• 1/2 tsp. crushed red pepper flakes
• 1/4 cup red wine (one that you would like to drink)
• 1 c. beef broth
• 1 tsp. Worcestershire
• 1/2 tsp. salt, or more
• 1/2 tsp. black pepper 
• 1/2 pound extra lean ground beef (optional)
• Also optional:  mushrooms, chopped zucchini, etc.
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• 1.  In a pan, saute onion and carrots in olive oil, add garlic right before onions are ready (optional twist - saute mushrooms too!).  
• 2.  When sauteing is complete, place vegetables into a slow cooker.  
• 3.  In the same skillet, brown ground beef, then remove and rinse.  
• 4. Add the beef and all of the remaining ingredients to the slow cooker and stir.  
• 5.  Cook on low for 4-6 hours...the longer the better!  
• Turn to warm and allow sauce to slightly cool and thicken before serving.
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• Bon Appetito, loves! xo   
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