Chicken Parmesan (slow-cooker)

1 Tbsp Olive Oil
1 egg (beaten)
1/2 c. bread crumbs
1/2 tsp Italian seasoning
1/4 tsp black pepper
1/4 tsp salt
1/4 c parmesan cheese
4 boneless, skinless, chicken breasts
4 slices of mozzarella cheese
1 jar of pasta sauce (26 oz)

Spread olive oil around bottom and sides of crockpot

Beat the egg in a dish. Combine parmesan, seasonings, and bread crumbs in a dish.

Dip the chicken in the egg, then coat both sides with the bread crumb mixture. Stagger the chicken in the bottom of the crockpot. Put a slice of mozzarella cheese on top of each piece of chicken. Pour the jar of pasta sauce over the chicken. Cover and cook on low 6-7 hours, or on high 4 hours.

Serve over pasta.

*I got this recipe from my cousin Kylee.

This is one of the easiest, tastiest meals out there. As you can see by the pictures, I use shredded mozzarella cheese. I also prefer to use whole wheat linguini as my pasta when I serve it. My family's preferred pasta sauce is Ragu Thick and Chunky Garden Combination.

Crockpot Tips:
As you can see by the pictures I use the Reynolds Crockpot Liners. I've found them the cheapest at Target and Walmart ($1.87 for a pkg of 4). They cost twice as much at my local grocery store. I will often get coupons for them for $1.00 off too, which makes them even cheaper. Honestly even if I had to pay twice as much for them, I would because they make crockpot clean-up so much easier!

I usually put my crockpot meals together the night before and stick them in the fridge until morning when I plug it in.

BBQ Pork Sandwiches (Slow Cooker)

4 lbs. boneless pork loin roast, fat trimmed
1 can (14 1/2 oz) beef broth
1/3 c. Worcestershire sauce
1/3 c. cayenne pepper hot sauce

Sauce
1/2 c. ketchup
1/2 c. molasses
1/4 c. yellow mustard
1/4 c. Worcestershire sauce
2 T. cayenne pepper hot sauce

Place roast in bottom of slow cooker. Combine broth, 1/3c. worcestershire sauce, and 1/3 c. hot sauce. Pour over roast. Cover and cook on high for 5 hours (or low for 10 hours) or until roast is tender.

Combine ingredients for sauce in a large bowl; refridgerate until ready to use.

When roast has finished cooking. Transfer to a cutting board and coarsly chop/shred. Add as much sauce as desired. Save extra sauce for serving. Spoon onto rolls of choice.

This recipe is from a cookbook I have called Slow Cooker: Magic in Minutes.

*This recipe is so easy. I've made it MANY times. It makes a lot so we always have leftovers and I usually freeze a good portion of it too. I only mix in some of the sauce because it can be overwhelming and spicy. I've played with the amount of hot sauce that goes into the sauce, but I always seem to make it too spicy for my husband. When you first make it I recommend adding hot sauce gradually until it is to your desired taste.

Sorry no picture for this one yet. I'll try to get one posted when I eat some for leftovers this week!