Crockpot Chicken Parmesan

Crockpot Chicken Parmesan

from theslowroasteditalian.com
315 min

Ingredients

  • 3-4 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 1 large egg
  • 1 cup whole milk
  • 1 cup Italian seasoned bread crumbs
  • 1/3 cup finely grated parmesan cheese
  • 32 ounce jar marinara or spaghetti sauce
  • 2 cups freshly grated mozzarella cheese, divided
  • Parsley for garnish

Directions

  1. 1

    Sprinkle chicken breasts with salt and pepper.

  2. 2

    In a shallow bowl, whisk together egg and milk.

  3. 3

    In a second shallow bowl, combine bread crumbs and parmesan cheese.

  4. 4

    Dip each chicken breast into the egg mixture and then into the bread crumb mixture, coating both sides well.

  5. 5

    Spread 1/2 cup of the marinara sauce in the bottom of the slow cooker.

  6. 6

    Place coated chicken breasts in a single layer across the bottom of the slow cooker.

  7. 7

    Top with 1 cup of mozzarella cheese and then pour the remaining sauce over the top.

  8. 8

    Cook on LOW for 5 hours. Confirm that the chicken is cooked through by checking that its internal temperature reaches 165°F.

  9. 9

    Top the cooked chicken parmesan with the remaining mozzarella cheese, cover, and continue cooking for about 15 minutes longer until the cheese is melted.

  10. 10

    Garnish with fresh chopped parsley and basil and serve.

  11. 11

    Store in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.

  12. 12

    Serve with any type of pasta - we like spaghetti.

  13. 13

    Any type of breadcrumbs will work - the Italian seasoned breadcrumbs have lots of flavor added in, making this super easy to bread and season the chicken at once. You can also use panko or plain breadcrumbs and add your own seasonings.

  14. 14

    The chicken parmesan is done when the chicken is cooked through (165°F).