My absolute favorite meal out at a restaurant is chicken parmesan. I love the combination of tender breaded chicken breasts over a nice pile of pasta. I’ve done my own pan fried version at home before but this crockpot chicken parm recipe is a lot easier.
No, the breading on this crockpot chicken parmesan doesn’t get crispy or crunchy but it’s not mushy like you may expect. I was skeptical that it would even stay on the chicken at all but it actually works out fine.
This chicken turns out so delicious. It’s so moist and tender and practically falling apart. I used thin chicken breasts for this crockpot chicken parmesan recipe but regular thickness will do fine as well.
Crockpot Chicken Parmesan
Ingredients:
- 1 - 2 lbs skinless, boneless chicken breasts
- 1 tablespoon olive oil
- 1 egg
- 1/2 cup Italian seasoned bread crumbs
- 1/4 cup grated parmesan cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 cup shredded mozzarella cheese
- 1 jar of your favorite pasta sauce
Directions:
- Coat the bottom of your crockpot with the olive oil. In a separate bowl, beat the egg. In another bowl, mix the bread crumbs, parmesan cheese, salt and pepper.
- Dip your chicken breast in the egg and then in the bread crumb mixture, coating each side completely. Place in bottom of crockpot. Continue with each chicken breast in a single layer in the crockpot.
- Sprinkle mozzarella cheese on top of the chicken.
- Top with a generous amount of your favorite jarred pasta sauce.
- Cook on high for about 3 - 4 hours.
- Serve with your favorite pasta.
Recipe from Six Sisters’ Stuff
Leave a Reply