This is a quick and easy weekend recipe for chicken spaghetti and everyone loves it. I usually make this with chicken breasts,  but it is also excellent if you substitute quartered chicken thighs and throw in some mushrooms....add a tossed salad and dinners ready.

2 large boneless skinless chicken breasts (or several thighs)
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 egg beaten
1 jar meatless marinara sauce (about 25 ounces)
1/2 cup water
1/2 cup well sauteed chopped onions
2 teaspoons basil
1 teaspoon oregano
1/2 teaspoon garlic powder
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne
2 tablespoons melted butter
mushrooms (optional)
Mozzarella cheese
Spray the inside of your slow cooker with vegetable spray before you put in the marinara sauce + water + well sauteed onions + basil + oregano + garlic powder +  sugar + salt + black pepper + cayenne pepper + melted butter (and mushrooms if you are using them). Stir well.

Mix the bread crumbs and Parmesan cheese in one bowl and the beaten egg in another bowl. Coat the chicken in beaten egg, then roll it in the bread crumb-Parmesan mixture. Place the pieces gently (in a single layer) in the marinara mixture and spoon a LITTLE of the sauce over the chicken, but DON'T MIX AFTER YOU PUT THE CHICKEN IN THE SAUCE OR IT WILL KNOCK OFF THE COATING.

Set your slow cooker on LOW for 3 to 4 hours and do not disturb the chicken while it c...