Crockpot Zucchini Chicken Parmesan

• Gluten free

• Meat

  • 1 1/2 lbs Chicken breasts

• Produce

  • 1 tsp Garlic
  • 1 Green pepper
  • 1 Onion, small
  • 1/2 tsp Onion powder
  • 1 Zucchini, large

• Condiments

  • 1 1/2 cups Pasta or pizza sauce

• Baking & Spices

  • 1 tbsp Italian seasoning
  • 1/4 tsp Salt

• Dairy

  • 1 cup Cheese, low-fat

Found on smilesandwich.com

Ingredients

• 1 1/2 pounds (about 4) chicken breasts, cut into cubes
• 1 small onion, diced
• 1 large zucchini, diced
• 1 green pepper, diced
• 1 teaspoon garlic, minced (or 1/2 tsp garlic powder)
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt (or to taste)
• 1 tablespoon Italian seasoning
• 1.5 cups pasta or pizza sauce (or tomato sauce)
• 1 cup low fat shredded Parmesan cheese

Directions

• Spray your slow cooker with non-stick spray. Combine all ingredients but shredded cheese and stir to combine.
• Cover and cook on high for about 3-4 hours or low for about 6-8, or until chicken is cooked through. In the last 30 minutes of cooking, add cheese and cook until its melted.
• Serve over pasta or quinoa sprinkled with Parmesan cheese, if desired.