I am so excited about this post, and I’ve been waiting WEEKS to share this with you all. Not only do I get to introduce you all to an awesome blogger, but we’re raising money for a great cause. And on top of it all, I got to create a new recipe – my Super Easy Slow Cooker Chicken Parmesan.
So what is this all about, you ask? We’ve had the honor of participating in the #FoodBloggerLove campaign this year. Not familiar? Well, here’s the deal. We get to spotlight a fantastic blogger and create a recipe with that blogger in mind. As part of that participation, we all pitched in and donated to No Kid Hungry, a cause I’ve always been particularly passionate about. In all, about 20 bloggers took part this year, generating about $130 in initial donations.
Okay – now to the good stuff. If you haven’t seen Hey What’s For Dinner Mom? yet, you’ve got to check out her site. She’s got some fantastic recipes up there, including a lot of meatless and vegetarian options. I think that what makes her blog so cool, though, is that it’s so much more than just recipes. She’s got crafty tips, bath and beauty stuff and things like Lego mats. I’ve stepped on enough of those that that’s a sure-fire winner! I’m always amazed by bloggers with craft-y inspirations, like Laura…I just don’t have that craft gene. She’s definitely got it going on, though!!! Her Instagram account is awesome – such beautiful Alaskan landscapes in addition to the tempting foods she’s sharing! I’ve always wanted to visit Alaska…it looks so pretty!
When I set out to make a recipe for this post, I knew that I wanted to do something in the slow cooker. It’d make for something super quick and easy for her to pull together for dinner. When you’re feeding a family, it’s all about quick and easy! But, I’ll admit that I changed up my recipe at the last minute (like, a couple of days ago!). Don’t worry, the other one will come soon enough, but after seeing a post on her page about how she likes chicken parmesan but won’t ever make it herself, I was inspired.
See, Chicken Parmesan is a special dish to me. It’s the very first thing I ever cooked for Chris when we started dating. Back then, I did the whole shebang – I made the sauce from scratch, breaded and fried the chicken, then baked it all while I made the pasta. Now that we’ve gone gluten free and we’re eating lower carb, the breading and frying doesn’t happen. But, I decided that, for this post, I was going to take my usually-oven-baked chicken parmesan and make it a slow cooker meal instead. It was a hands-down hit in our house, and I really hope that she and her family (and you and yours!) love it as well!
Now, the recipe’s coming. But before we get to that, I want to cover just a couple more things. First of all, if you’ve never checked out No Kid Hungry, you should do that. It’s an awesome charity, and I’m so thankful that we had the opportunity to raise money for them. If you want to participate next year, or you’d like to take part in other great opportunities with The PinterTest Kitchen, check out their sign up form.
And, if you want to register for a chance to win a Kindle Fire, the giveaway is open from February 10 through 3PM EST on February 15:
Finally, check out some of the other blogger’s posts through the linkup here:
- 4-6 boneless, skinless chicken breasts
- 1 28-ounce can tomato sauce
- 1 14.5 ounce can diced tomatoes, drained
- 2 tablespoons tomato paste
- 2 tablespoons granulated sugar
- 2 teaspoons Worcestershire sauce
- 2 cloves garlic, minced
- ¼ cup minced sweet onion
- 2 tablespoons dried oregano
- 2 bay leaves
- 8 ounces shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- Season the chicken breasts liberally with salt and pepper on both sides.
- Place them in the bottom of the slow cooker.
- Add the tomato sauce, diced tomatoes, tomato paste, granulated sugar, Worcestershire sauce, garlic, onion and oregano.
- Stir to combine and coat the chicken in the sauce.
- Add the bay leaves and cover.
- Cook for 8 hours on low or four hours on high.
- Remove the bay leaves before serving.
- Top with sprinkled Parmesan and shredded mozzarella while it's still hot so everything melts.
- Serve over pasta or as-is with your favorite sides.