1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 egg beaten
1 jar meatless marinara sauce (about 25 ounces)
1 tablespoon olive oil
2 teaspoons dry onion flakes
2 teaspoons basil
1 teaspoon oregano
1/2 teaspoon garlic powder
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne
Coat the bottom and sides of your slow cooker with 1 tablespoon olive oil.
Mix bread crumbs and Parmesan cheese in a bowl. Coat the chicken breasts with beaten egg, then roll in the crumb-cheese mixture and place the meat in your slow cooker in a single layer.
In a bowl, mix the marinara sauce, onion flakes (see note), oregano, basil, sugar, garlic powder, salt and pepper. Pour over the coated chicken, DO NOT STIR.
Set your slow cooker on low for 4 hours, do not disturb chicken. About 45 minutes before it's time to eat, put a nice thick layer of Mozzarella on each chicken breast and spoon a little of the sauce over the cheese and continue cooking.
NOTE: All crock-pots cook at different temperatures, so keep that in mind when you set your timer. I usually cook 2 chicken breasts, so I cut the breading in half, but I DO NOT CUT DOWN THE SAUCE. My chicken is done (nearly fall-apart tender) in 3 1/2 hours on LOW. If you cook all 4 chicken breasts, you'll need a larger slow cooker and you'll have to adjust the cooking time a little (about 4-4 1/2 hours) just keep an eye on it the first time you make this recipe.
NOTE: If you want to use fresh onion in this recipe, rather than onion flakes, just sauté them in a little butter before adding.
NOTE: Use whatever commercial marinara sauce you enjoy. Personally, I use an inexpensive brand (like Ragu) because the extra onion, oregano, basil, garlic, sugar, salt and pepper jazz up the marinara nicely.
NOTE: This would be a fantastic recipe for a potluck dinner if you quarter the chicken breasts.