--4 to 6 boneless, skinless chicken breast halves
--4 T butter or olive oil (I used butter)
--4 eggs
--1 cup breadcrumbs, or a mixture of cracker, cereal, tortilla chip, etc. crumbs.
--1/2 teaspoon seasoned salt
--1/2 teaspoon garlic powder
--1 T flax seed meal (optional---I threw it in. They'll never know.)
The Directions
I used 6 chicken breast halves, and layered the cut up pieces in a 6 quart Smart Set Crock-Pot.
Make sure the chicken is fully thawed. Cut into child-size pieces. I found that the smaller pieces I made cooked better than the larger ones. The larger ones also didn't get crispy on top---stick to about 2 inch pieces.
In a bowl, mix the melted butter or oil with the egg. Blend up the cracker and cereal crumbs to make a fine bread crumb mixture and pour into a pie plate.
Spray your crockpot with cooking spray. I did not. You really should.
Dip each piece of chicken in the egg mixture, and then toss in the crumbs. Put a layer of battered chicken pieces in the bottom of the crock. When the bottom is full, add a piece of aluminum foil. Poke tiny holes in the foil to allow steam to escape. I found that the layer I did with the most holes worked the best, and the layer I skimped on resulted in soggy topping. The holes are important.
I made 4 layers with 6 cut-up chicken breast halves.
Cover your crock, but vent the lid with a wooden spoon or chopstick. Cook on high for 2-4 hours. Melissa's took 2 hours to cook, my batch took 4. After cooking, we both left our crockpots on warm for a few hours before eating.
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