Ok so my oldest participated in Track and Field this year. So twice a week we had track meets that kept us away from home until around 7pm. Which meant dinner had to be in the crockpot or we would eat out, which we try not to do.

Well I made a “deconstructed” chicken Parmesan. It turned out amazing! Hubby and I were so very pleased even the young men of the family liked it! BIG WIN!!

It is super easy. Now I made this with precooked then frozen chicken. But you can totally use fresh boneless skinless chicken.

So like I said super easy. Only a couple of ingredients. Chicken, spaghetti sauce, Parmesan cheese, mozzarella, butter, and seasoned bread crumbs. The butter is to toast the bread crumbs because that crunchy coating (in my opinion) is VERY important for Chicken Parm.

Dump cooked frozen chicken in the crockpot, cover with sauce and Parmesan cheese. Cook 3-4 hours on low. If you are using fresh chicken cook on low 6-8 hours. Now I once again added maybe 1/4 cup of water to the sauce jar and shook to get as much sauce as possible out.

Top with mozzarella cheese 10 minutes before serving and recover to allow it to melt. Word of caution- if your mozzarella isn’t a full fat cheese it won’t melt perfectly, you will still see the shreds (like in the pictures). In that time melt butter on pan and toast bread crumbs, just a couple of minutes for a nice golden brown color. Serve up the chicken mixture and top with the toasted bread crumbs! Yum!

Now my boys LOVE pasta so I served mine on farfella but you can use any noodle you want or no noodles at all.