Crock Pot Parmesan Chicken

4 chicken breasts (or skinless thighs)
1 stick of butter
1 cup of Italian bread crumbs
1 Tbsp. minced garlic (optional)
1/2 cup grated parmesan cheese (in the can)
1/2 cup of shredded parmesan

In a glass dish, melt butter in the microwave. Stir minced garlic into the butter. Place bread crumbs and grated parmesan cheese in a separate dish from the butter. Dip the chicken into the butter, covering each side well. Then transfer chicken to bread crumb mixture and coat sides well. Place into the crock pot and cook on high for about 2 hours. Sprinkle shredded parmesan onto the chicken the last 15 minutes of cooking time and let melt. Serve with angel hair pasta and chunky marinara sauce.

Recipe given to me by my sister, Tressa.

NOTE: I prefer to use skinless chicken thighs because they are more tender (and fattening) and don't dry out if I leave the crockpot on a little longer. I can usually leave the chicken thighs in the crockpot for at least 3 hours on high and they still stay tender and moist.