All the Flavors of the Traditional Version with Much Less Work

This is a delicious meal that will make your whole family happy. I’ve served this to friends on a gluten-free diet – it’s so simple to switch the bread crumbs to crushed up Rice Chex and serve the chicken with gluten-free pasta. I’ve also served this with rice and it was fantastic!


My husband loves spicy food so sometimes I add red pepper flakes to the sauce as well. So yummy!



  • 1 Large (25 oz +) Jar of Spaghetti Sauce (or homemade)
  • 4 Boneless Skinless Chicken Breasts
  • 1½ cup Italian Bread Crumbs
  • 1 egg
  • ½ cup milk
  • ½ tsp dried oregano
  • ½ tsp dried garlic
  • ½ tsp dried basil
  • 2 tbsp olive oil
  • 1 – 1½ cup shredded mozzarella cheese
  • 1 box spaghetti noodles



Spray crockpot with cooking spray. Pour a jar of spaghetti sauce into the bottom of the crockpot.

In one small bowl beat together the egg & milk. In another bowl mix the bread crumbs & dried seasonings.

In a large skillet heat oil over medium high heat. Once skillet is hot dip the chicken in the egg mix, then roll in the breadcrumbs to coat. Place immediately into the hot skillet to brown the outside. Do not cook it through, just brown it. Do the same with each breast.

After browning both sides place chicken in the crock pot on top of the sauce. Cover & cook on low for 6-8 hours or high for 3-4 hours.

Before serving, cook the spaghetti noodles according to the packaged directions.

A few minutes before serving take off the lid and cover the chicken breasts with the shredded cheese. Place the lid back on and allow the cheese to melt.




Quick Tip: Shred any leftover chicken for a delicious lunch sandwich the next day.

Thanks to Moms With Crockpots for this Italian classic with a twist!

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