Crockpot Chicken Strips
Serving Size / Yield
- 3 large chicken breasts
- 1 egg white
- 1/4 cup low fat buttermilk
- 1/2 cup white whole wheat flour
- 3/4 cup whole wheat Panko Bread Crumbs
- 1/2 tsp pepper
- 1/2 tsp coriander
- 1/4 tsp cumin
- 1/2 tsp garlic powder
- salt, to taste
Grease the slow cooker with olive oil.
Whisk egg white and and buttermilk together.
In a seperate bowl add in flour and spices and mix.
Add breadcrumbs to a shallow bowl.
Cut chicken breast into long strips.
Dip strips into egg whit mixture.
Dip strips into flour mixture and dip back into egg white mixture.
Coat with breadcrumbs.
Lightly oil strips with cooking spray or olive oil.
Place next to each other in the slow cooker.
Season with pepper.
Cook with lid for 2 1/2 hours on high.
Uncover and cook for 10 extra minutes so chicken will get crispy.
Serve over a fresh salad.