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Slow-Cooker Chicken Parmesan with Eggplant and Angel Hair Pasta

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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.

Ingredients

Servings   6  

  • Cooking spray
  • 1 medium eggplant, peeled and finely chopped (about 8 cups)
  • 1 28-ounce can no-salt-added crushed tomatoes
  • 1 tablespoon dried Italian seasoning, crumbled, and 1/4 teaspoon dried Italian seasoning, crumbled, divided use
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper (freshly ground preferred)
  • 6 boneless, skinless chicken breasts (about 4 ounces each), all visible fat discarded
  • 12 ounces whole-grain angel hair pasta, broken into quarters
  • 2 tablespoons shredded or grated Parmesan cheese
  • 1/4 cup shredded fat-free mozzarella cheese

Directions

Tip: Click on step to mark as complete.

  1. Lightly coat the inside of a large slow cooker with cooking spray. Add the eggplant, tomatoes, and 1 tablespoon Italian seasoning, stirring to combine.
  2. 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.
  3. 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.
  4. 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
CaloriesCalories
357 Per Serving
ProteinProtein
42g Per Serving
FiberFiber
9g Per Serving
Cost Per ServingCost Per Serving
$2.86

Nutrition 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

 
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.

Nutrition Facts

Slow-Cooker Chicken Parmesan with Eggplant and Angel Hair Pasta
CaloriesCalories
357 Per Serving
ProteinProtein
42g Per Serving
FiberFiber
9g Per Serving
Cost Per ServingCost Per Serving
$2.86
×
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

Ingredients

Servings   6  

  • Cooking spray
  • 1 medium eggplant, peeled and finely chopped (about 8 cups)
  • 1 28-ounce can no-salt-added crushed tomatoes
  • 1 tablespoon dried Italian seasoning, crumbled, and 1/4 teaspoon dried Italian seasoning, crumbled, divided use
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper (freshly ground preferred)
  • 6 boneless, skinless chicken breasts (about 4 ounces each), all visible fat discarded
  • 12 ounces whole-grain angel hair pasta, broken into quarters
  • 2 tablespoons shredded or grated Parmesan cheese
  • 1/4 cup shredded fat-free mozzarella cheese

Directions

Tip: Click on step to mark as complete.

  1. Lightly coat the inside of a large slow cooker with cooking spray. Add the eggplant, tomatoes, and 1 tablespoon Italian seasoning, stirring to combine.
  2. 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.
  3. 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.
  4. 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.
 

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