Easy Parmesan Chicken - Crockpot style
8 oz fresh mushrooms, sliced
1 med onion, cut into thin wedges
1 Tablespoon olive oil
4 boneless skinless chicken breasts
1 26-oz jar pasta sauce
1/2 tsp dried basil leaves
1/4 tsp dried oregano leaves
1 bay leaf
1/2 cup (2 oz) shredded part-skim mozz. cheese
1/4 cup grated Parm. cheese
Hot cooked spaghetti
1. Place mushrooms and onion in slow-cooker
2. Heat oil in large skillet over med-hi heat until hot. Lightly brown chicken on both sides. Place chicken in slow cooker. Pour pasta sauce over chicken; add herbs. Cover; cook on LOW 6 to 7 hours or on HIGH 3 hours or until chicken is no longer pink in center. Remove and discard bay leaf.
3. Sprinkle chicken with cheeses. Cook, uncoered, on LOW 15-30 min or until cheese are melted. Serve over spaghetti.
Makes 4 servings.
***Other veggies, such as sliced zucchini, cubed eggplant, or broccoli florets can be substituted for the mushroom slices.