One of the best things about slowcooking is its versatility. There is virtually no way to screw up a meat dish in the slowcooker. All you need is, your meat, some sort of liquid to help cook it (it doesn't have to cover the meat, although that is fine, too), and whatever flavorings or additives you want in it.
I love Chicken Parmesan. I'm not a huge fan of breaded chicken, so this recipe I have developed as a way to have chicken parmesan without the breading, and also on a budget.
In a medium slowcooker, add whatever tomato based sauce you prefer. Last night I used Artichoke and Tomato pasta sauce (YUM!). Add your boneless skinless chicken (breast is the best); slowcook on low 6-8 hours.
Two hours before dinner, cut the spaghetti squash in half lengthwise, scrape out seeds, and place cut-side down on a baking or roasting pan. Slice up a stick of butter, and surround the squash with pats of butter around and under the cut sides. Add about 1/4 cup water and bake on center rack of a 375 degree F oven for an hour. Reduce oven heat to 300 degrees, bake for an additional hour.
With a standard fork, shred the squash meat into strands, and place in a serving bowl or dish. Serve the squash shred as you would pasta, cover with the tomato sauce, and chicken breast. Cover liberally with Parmesan cheese and enjoy! It is a family favorite, it's is cheap, and practically cooks itself. I make this recipe about once every two or three months, and even my kids don't object to eating squash if it's served like spaghetti!
