Slow-Cooker Chicken Parmesan with Eggplant and Angel Hair Pasta

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Slow-Cooker Chicken Parmesan with Eggplant and Angel Hair Pasta

This Simple Cooking with Heart recipe is a the best of both worlds—chicken Parmesan, eggplant Parmesan and pasta rolled into a tasty meal where the slow cooker does all 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 1/3 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 1.4 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, 5 lean meat, 3 vegetable

Ingredients

Servings  6  

  • 1 medium eggplant (peeled, finely chopped)
  • Cooking spray
  • 28 oz. canned, no-salt-added, crushed tomatoes, (1 can)
  • 1 Tbsp. salt-free Italian seasoning (divided)
  • 1/4 tsp. salt-free Italian seasoning (divided)
  • 2 lb. boneless, skinless chicken breasts (2 large chicken breasts), all visible fat discarded
  • 1/8 tsp. salt
  • 1/8 tsp. ground Black pepper
  • 12 oz. packaged, whole-wheat angel hair pasta, broken into quarters (1 package)
  • 2 Tbsp. Parmesan cheese
  • 1/4 cup shredded, fat-free mozzarella cheese

Directions

Tip: Click on step to mark as complete.

  1. Peel the eggplant and then finely chop it into small pieces, about 8 cups.
  2. Coat the bowl of a large slow cooker with cooking spray. Then, add chopped eggplant, crushed tomatoes, and 1 tablespoon Italian seasoning into the slow cooker bowl. Use a spoon or spatula to combine. Add chicken breasts into the slow cooker, snuggling them into the tomato and eggplant mixture. Sprinkle remaining ¼ teaspoon Italian seasoning, salt, and pepper onto the chicken. Set the slow cooker to cook low for 7 to 8 hours or high for 3 to 4 hours.
  3. When almost ready to serve, remove chicken from slow cooker onto a plate, along with ½ cup tomato-eggplant sauce. Break the angel hair pasta into quarters and stir pasta into the tomato sauce. Add chicken back into the slow cooker on top of pasta, pouring that ½ cup tomato-eggplant sauce over chicken. Top with Parmesan and mozzarella cheese.
  4. Cover and cook until pasta is done, about 15 to 25 minutes. (Note that the pasta will cook on the quicker side if the slow cooker is on high heat versus low heat.)
  5. Cut each chicken breast into 3 portions and serve with eggplant pasta.

Cooking Tip: When using a slow cooker, always place what will take the longest to cook on the bottom near the heat source. In this case, the eggplant takes longer to cook than the chicken.

Keep it Healthy: Switching whole-wheat pasta in place of a typical one made from white flour adds a variety of vitamins and more fiber. Consider trying spaghetti squash instead of pasta. You can microwave the squash in just a few minutes.

Tip: Many spice blends contain added salt, so it is important to look for a salt-free Italian spice blend.

 

This Simple Cooking with Heart recipe is a the best of both worlds—chicken Parmesan, eggplant Parmesan and pasta rolled into a tasty meal where the slow cooker does all 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 1/3 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 1.4 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, 5 lean meat, 3 vegetable

Ingredients

Servings  6  

  • 1 medium eggplant (peeled, finely chopped)
  • Cooking spray
  • 28 oz. canned, no-salt-added, crushed tomatoes, (1 can)
  • 1 Tbsp. salt-free Italian seasoning (divided)
  • 1/4 tsp. salt-free Italian seasoning (divided)
  • 2 lb. boneless, skinless chicken breasts (2 large chicken breasts), all visible fat discarded
  • 1/8 tsp. salt
  • 1/8 tsp. ground Black pepper
  • 12 oz. packaged, whole-wheat angel hair pasta, broken into quarters (1 package)
  • 2 Tbsp. Parmesan cheese
  • 1/4 cup shredded, fat-free mozzarella cheese

Directions

Tip: Click on step to mark as complete.

  1. Peel the eggplant and then finely chop it into small pieces, about 8 cups.
  2. Coat the bowl of a large slow cooker with cooking spray. Then, add chopped eggplant, crushed tomatoes, and 1 tablespoon Italian seasoning into the slow cooker bowl. Use a spoon or spatula to combine. Add chicken breasts into the slow cooker, snuggling them into the tomato and eggplant mixture. Sprinkle remaining ¼ teaspoon Italian seasoning, salt, and pepper onto the chicken. Set the slow cooker to cook low for 7 to 8 hours or high for 3 to 4 hours.
  3. When almost ready to serve, remove chicken from slow cooker onto a plate, along with ½ cup tomato-eggplant sauce. Break the angel hair pasta into quarters and stir pasta into the tomato sauce. Add chicken back into the slow cooker on top of pasta, pouring that ½ cup tomato-eggplant sauce over chicken. Top with Parmesan and mozzarella cheese.
  4. Cover and cook until pasta is done, about 15 to 25 minutes. (Note that the pasta will cook on the quicker side if the slow cooker is on high heat versus low heat.)
  5. Cut each chicken breast into 3 portions and serve with eggplant pasta.

Cooking Tip: When using a slow cooker, always place what will take the longest to cook on the bottom near the heat source. In this case, the eggplant takes longer to cook than the chicken.

Keep it Healthy: Switching whole-wheat pasta in place of a typical one made from white flour adds a variety of vitamins and more fiber. Consider trying spaghetti squash instead of pasta. You can microwave the squash in just a few minutes.

Tip: Many spice blends contain added salt, so it is important to look for a salt-free Italian spice blend.