Garlic Chicken Breast Crockpot Recipe with option of a Parmesan Cheese Crust - Low Carb and Paleo Friendly

Lots of chicken in the fridge to use up and a while my pinterest board has a lot of ideas for chicken breast recipes I'm lacking vegetable variety. I need to go to the grocery store but that won't happen until Monday. So what to do, what to do... work with what I have on hand! :) I present Garlic Chicken Breasts! They are mighty tasty and tender! Don't say I didn't warn you! :)

The ingredient spread.

Chicken meet chicken bouillon, garlic and pepper. Later... you'll be introduced to Parmesan cheese.

1/2 Tablespoon Garlic Powder

1/8 Tspn Pepper

Mince those Cloves up!

Put in the Crock pot:

5 - 6 lbs of chicken breasts

1/8 tspn Pepper

1/2 Tblspn Garlic Powder

2 Garlic cloves minced

1 1/2 cups chicken broth or 1 1/2 tsp chicken bouillon dissolved in 1 1/2 cups water

1) Place the chicken breasts in the crock pot.

2) Add the broth, garlic powder & pepper

3) Mince 2 garlic cloves - add to the top of the mix

4) Set on Low for 4 1/2 hours or on Keep Warm for 6 - 8hrs.

Now at this point the chicken is perfectly edible to get your eating on if you like. However... if you want to add some crunch to the outside of them read on!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Making your Chicken Breast into a Large Chicken Nugget. Sort of ;)

Pull out a plate, a large bowl and a frying pan along with:

- Olive Oil

- Parmesan Cheese

- Dried Cilantro

- Eggs

Add Olive Oil to coat your pan.

On a dinner plate add Parmesan Cheese and Cilantro to suit your taste buds - mkay? 

In a large bowl break 4 eggs and whisk.

You may need to add more of the dry mix and eggs need to add more eggs as you go so keep them handy! 

Take a chicken breast and dunk it in your eggs, coating both sides, then place it in Parmesan Cilantro mix, turn over and coat the other side. Place chicken in frying pan and cook over medium heat until they are golden brown, flip over and cook the other side. Although the pictures show I used a fork, I later discovered tongs are a much better tool for this job!

Once both sides are golden brown load up your plate and get your eatin on ! :)