Ingredients
- 1 medium yellow onion, chopped
- 2 small eggplant, chopped
- 2 medium boneless, skinless chicken breasts
- 1 - 28oz can crushed tomatoes
- 1 Tablespoon Mrs. Dash Italian Medley Seasoning
- 2 cloves garlic, chopped
- 2 medium tomatillos, peeled
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon sea salt
- 12 oz angel hair pasta
- 1/4 cup reduced fat mozzarella cheese
- 2 Tablespoons grated parmesan cheese
- 1 cup chopped spinach
Recipe Description
Slow Cooker Chicken & Eggplant Parmesan. This will be your cold weather go-to dish! With all the flavor but without the frying. Hubby prefers chicken parmesan and I prefer eggplant parm so this was a perfect dinner to please the both of us. And I only used the one pot so clean up is nothing! This also made some delicious leftovers for my workday lunches that week. Pasta really heats up nicely too. I was telling hubby that if my mom made this when I was a kid, I probably would have fallen in love with eggplant a lot sooner.
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