Chicken Parmesan In The Slow CookerSo I may be the last person in the world to try this awesome crockpot recipe, but since I barely got my first crockpot at Christmas, I hope you’ll give me a little slack for getting so excited about it. I found this recipe at Baking and Creating with Avril and I’m still in awe that you can cook something cheesy for hours and hours and not have it burn and get crunchy. Once again, my family totally loved this little treasure and I loved how completely easy it made the dinner rush! Thanks Avril!
Click here for printable recipe.
2-4 boneless, skinless chicken breast halves (I cut mine into strips, to make them into more reasonable serving sizes for the kids)
1/2 cup plain bread crumbs
1/2 cup grated Parmesan cheese
1 tsp. Italian seasoning
1/4 tsp. ground black pepper
1/4 tsp. kosher salt
1 Tbs. olive oil
1 egg, beaten
4-6 slices mozzarella cheese
1 jar (28-ounces) favorite marinara sauce
Directions: Drizzle 1 tablespoon olive oil over the bottom of the crockpot stoneware.
In a medium bowl, beat egg. In second medium bowl, mix the bread crumbs, spices, and grated Parmesan cheese all together.
Dip chicken in beaten egg and then toss into bread crumb mixture to coat completely on both sides. Place chicken breasts on bottom of crockpot. Place a layer of mozzarella slices on top of breaded chicken breasts. Cover cheese layered chicken with entire jar of sauce.
Place lid of crockpot securely on and turn heat to LOW for 6-7 hours or HIGH for 3-4 hours.
Serve over cooked pasta of your choice.
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