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Crock Pot Chicken Parmesean 285 Cal. Per Serving

Crock Pots are a girls best friend when super busy, raising kids, working or just plain conveinent in the hot summer months in getting dinner on the table without a huge fuss.  I was looking around in my recipe folder here at home and found this one I've not made in a long time.  I mostly use my crock pot in the summer time since southwest Arizona is an oven in itself and keeping my house cool by not turning on the oven or stove is a plus.  Hope you enjoy-Jamie


6 Servings - Calories 285.2 - Fat 8.0 - Cholesterol: 95.3 mg - Sodium: 565.0 mg- Total Carbs: 12.8 g- Dietary Fiber: 3.6 g - Protein: 41.0 g

What You Need

    1.5 lbs boneless, skinless chicken breast
    28 oz can crushed tomatoes
    2 cloves of garlic, minced
    1 14 oz can diced tomatoes
    4 oz sliced mushrooms (optional)
    1 tablespoon italian seasoning
    6 oz mozzarella cheese


    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 pice of chiken and allow to melt.
    -Serve with whole wheat pasta, if desired (add about 200 calories for the pasta) or I use Ronzoni smart taste pasta that is 170 calories per serving.


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