Crock Pot Chicken Parmesan

Luke is on duty tonight, so I wanted to surprise him with his favorite dinner. Delivering dinner to the Marine barracks felt very reminiscent of Bancroft Hall duty nights. That time really seems like it was so long ago even though it was less than 2 years ago.

I don't normally make this in the crock pot, but I thought I'd give it a try to see how it turned out. Unfortunately, it's one of those annoying recipes that cooks for either 6 hours on low (not a full workday...) or 3 hours on high. But it turned out great, so I think I will make it this way again.

Sauce:
2 cans stewed tomatoes
1 can tomato paste
4 tbsp chopped fresh parsley
1 clove of garlic, minced
1 tsp dried oregano
1 tsp salt
1/4 tsp ground black pepper
1/2 cup white wine or white cooking wine
1/2 large zucchini, diced
1 lb fresh mushrooms, diced

Chicken:
2 lbs chicken breast
1/2 cup Italian bread crumbs
1/4 cup fresh Parmesan cheese, shredded
2 tsp salt
1 tsp black pepper
1 egg, beaten
t tbsp olive oil
sliced mozzarella cheese

Also some spaghetti

For the sauce, blend all ingredients except for the zucchini and mushrooms. I used a blender because I didn't bring my food processor for hotel living life, and it worked fine, but a food processor would probably be better. Stir in the zucchini and mushrooms and set aside.

Coat the bottom of the crock pot with olive oil. In one shallow dish, beat the egg. In another shallow dish, combine the bread crumbs, parmesan cheese, salt, and pepper. Coat the chicken in egg first, and then coat it in the bread crumbs. Put the chicken in the crock pot. Top the chicken with sliced mozzarella. Pour the sauce over the chicken and cook it on low for 6 hours or high for 3 hours. Serve it on top of spaghetti.