Chicken Parmesan Crockpot

Ingredients
1 tablespoon olive oil
1 large egg, beaten
½ cup bread crumbs
½ teaspoon Italian seasoning
¼ teaspoon black pepper
¼ teaspoon salt
½ cup Parmesan cheese
4 boneless, skinless chicken breast halves
6 slices of mozzarella cheese
1 (25-ounce) jar pasta sauce of choice
1 can sliced black olives
1 cup veggie broth
4-6 oz wheat pasta

Directions
Use a 4-quart slow cooker. Smear the olive oil around the bottom of your slow cooker.

Beat the egg in a shallow bowl, and set aside. Combine the bread crumbs with the seasonings and Parmesan cheese in a flat dish. Dip the chicken into the egg, then into bread-crumb mixture, coating both sides.

Place the chicken breast pieces in the bottom of the slow cooker, staggering, if needed. Place a slice of mozzarella cheese on top of each chicken piece. Pour the olives, veggie broth, and jar of pasta sauce on top.

Cover and cook on low for 6 hours, or on high for 4 hours. Serves with your favorite wheat pasta.