crock pot chicken parmesan

Here is the direct link for: Crock Pot Chicken Parmesan.

I needed a meal to take to my sister-in-law's house for dinner. This dish had so much promise: A delicious-looking meal, easy to transport and it cooks while I run errands beforehand!

This recipe comes from the blog, Chef in Training. The actual recipe originally comes from A Year of Slow Cooking. Like making traditional chicken parmesan, you first dip the chicken in egg, coat it in Italian breadcrumbs, then place it in the crock pot. Then layer slices of mozzarella cheese and finish it off by pouring a jar of your favorite spaghetti sauce over it all. Pretty simple.

What I love most about chicken or eggplant or even veal parmesan is the lightly breaded coating and the melty cheese on top. When cooking the chicken parmesan in the crock pot you lose that breaded-texture as it all begins to blend into the spaghetti sauce.

The end result? We ate it, even Hannah, but we weren't wildly raving. I will stick to my chicken parmesan baked in the oven. Oh well, better luck next time!

Happy pinning!

slow cooker coconut ginger chicken & vegetables

Here is the direct link for: Slow Cooker Coconut Ginger Chicken & Vegetables.

I love coconut in all its forms: in a curry dish, a macaroon cookie or simply rubbed all over my legs after shaving! It is such a versatile nut (fruit?).

This recipe comes from the blog, Simple Bites. The blog's author, Aimee, says this about her crock pot recipe, "Chicken and vegetables in the slow-cooker is pretty predictable, I admit, but thanks to a fragrant spice blend and a good dose of aromatics such as ginger root and garlic, this dish sings with flavor . . . comfort food at its finest". My mouth is already watering!

The comment section on the bottom forewarned me about two things. One, be careful NOT to place your crock pot over the stove top like the recipe instructs. One commenter had done so and the heat cracked her pot. The blog's author has a special crock pot with an adapter so she can do that. Most of us do not.

The second comment was about the dish's flavor, she said, "I made this tonight and it was pretty bland. I couldn’t taste the spices at all . . . and they were fresh. Or maybe I should double up on the spice blend and ginger?" I listened and added more spices to mine right off the bat. I would agree, it is pretty bland. I can't figure what it needs either. I love the color. I love the texture, and I even added tofu to the mix as well, which I also love. Hm-mmm.

My husband really liked it. And he would like me to make it again. But my daughter would not eat it at all. I am hoping it is one of those dishes that tastes better the next day because there is a lot left over. It makes a hearty batch.

I would give this a half of a red pin award, if I could. It has wonderful presentation but just needs a little something. Maybe a little lemon grass would do the trick.

I'm going to the store to buy a tube of Gourmet Garden's lemon grass. I'll stir a little into my leftovers and report back my findings.


Happy pinning!