A classic dish made easier in the crockpot! The pepperoni adds a nice flavor to the dish.
Although you could use regular size pepperonis, I like the mini ones because they're a bit thicker and bite sized. I serve this dish with angel hair pasta, but your favorite noodle would work just fine.
In a small pan, saute mini pepperonis until slightly browned and crisp. Drain grease and pat with a paper towel. Meanwhile, beat egg in a small bowl. In a separate bowl, combine bread crumbs, parmesan cheese, garlic powder, Italian seasoning, pepper and chopped onion. Dip chicken breasts in egg, then coat in breading and place in crockpot.
Pour sauce to cover chicken. Then sprinkle cheese over all. Pour in remaining sauce, then mushrooms and pepperoni. Cover and cook on low for 8 hours or high for 4 hours, until chicken is no longer pink.
Serve with noodles.