Heart Healthy
Enjoy this family-friendly one-dish meal any busy night of the week. Prep the ingredients the night before or in the morning and let the slow cooker do the rest of the work.
Print Recipe
Slow-Cooker Chicken Parmesan with Eggplant and Angel Hair Pasta
Enjoy this family-friendly one-dish meal any busy night of the week. Prep the ingredients the night before or in the morning and let the slow cooker do the rest of the work.
-
Servings:
6
Ingredients
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Cooking spray -
1 medium eggplant -
28 oz. tomatoes -
1 Tbsp. Italian seasoning -
1/8 teaspoon salt -
1/8 teaspoon pepper -
2 lb. chicken breasts -
12 oz. angel hair pasta -
2 Tbsp. Parmesan cheese -
1/4 cup mozzarella cheese
Directions
Tip: Click on step to mark as complete.
-
Lightly coat the inside of a large slow cooker with cooking spray. Add the eggplant, tomatoes, and 1 tablespoon Italian seasoning, stirring to combine. -
In a small bowl, stir together the remaining ¼ teaspoon Italian seasoning, salt, and pepper. Sprinkle over the chicken. Using your fingertips, gently press the seasoning mixture so it adheres to the chicken. Add the chicken to the slow cooker, nestling it into the eggplant mixture. Cook, covered, on low for 7 to 8 hours or on high for 3 to 4 hours, or until the chicken is no longer pink in the center. -
When the chicken is almost cooked, transfer it and 1/2 cup sauce to a large plate or bowl. Add the pasta to the slow cooker, stirring it into the remaining sauce. Transfer the chicken back into the slow cooker. Do not stir. Pour the reserved ½ cup sauce over the chicken. Sprinkle with the Parmesan and mozzarella. -
Cook, covered, for 15 to 25 minutes, or until the pasta is al dente. (The pasta will cook more quickly if the slow cooker is on high.)
Cooking Tip: When using a slow cooker, place the foods that will take longer to cook on the bottom, which is closest to the heat source.
Nutrition Facts
Slow-Cooker Chicken Parmesan with Eggplant and Angel Hair Pasta
Calories
Protein
FiberNutrition Facts
| Calories | 357 | |
|---|---|---|
| Total Fat | 5.0 g | |
| Saturated Fat | 1.5 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.0 g | |
| Monounsaturated Fat | 1.5 g | |
| Cholesterol | 99 mg | |
| Sodium | 355 mg | |
| Total Carbohydrate | 37 g | |
| Dietary Fiber | 9 g | |
| Sugars | 7 g | |
| Protein | 42 g | |
Dietary Exchanges
1 1/2 starch, 3 vegetable, 5 lean meat
-
Servings:
6
Ingredients
-
Cooking spray -
1 medium eggplant -
28 oz. tomatoes -
1 Tbsp. Italian seasoning -
1/8 teaspoon salt -
1/8 teaspoon pepper -
2 lb. chicken breasts -
12 oz. angel hair pasta -
2 Tbsp. Parmesan cheese -
1/4 cup mozzarella cheese
Directions
Tip: Click on step to mark as complete.
-
Lightly coat the inside of a large slow cooker with cooking spray. Add the eggplant, tomatoes, and 1 tablespoon Italian seasoning, stirring to combine. -
In a small bowl, stir together the remaining ¼ teaspoon Italian seasoning, salt, and pepper. Sprinkle over the chicken. Using your fingertips, gently press the seasoning mixture so it adheres to the chicken. Add the chicken to the slow cooker, nestling it into the eggplant mixture. Cook, covered, on low for 7 to 8 hours or on high for 3 to 4 hours, or until the chicken is no longer pink in the center. -
When the chicken is almost cooked, transfer it and 1/2 cup sauce to a large plate or bowl. Add the pasta to the slow cooker, stirring it into the remaining sauce. Transfer the chicken back into the slow cooker. Do not stir. Pour the reserved ½ cup sauce over the chicken. Sprinkle with the Parmesan and mozzarella. -
Cook, covered, for 15 to 25 minutes, or until the pasta is al dente. (The pasta will cook more quickly if the slow cooker is on high.)
Cooking Tip: When using a slow cooker, place the foods that will take longer to cook on the bottom, which is closest to the heat source.