Something about food made in the crock-pot tastes homemade to me. Maybe it’s because my mom did a lot of crock-potting in my childhood? I’m not sure but I like to incorporate a crock-pot based meal into our life once a week if possible. When I saw the recipe for Chicken Parmesan in the crock-pot I was intrigued. The picture on the website looked delicious but I wondered if it would have that crispy chicken parm crunch that I love. Turns out it doesn’t. The advantage to this recipe was it was super easy to prep maybe 10 minutes total. I used chicken tenders and actually over cooked it a little so if you use chicken tenders it will only take 2 hours on low in the crockpot. The taste was fine but Chad and I agreed no more chicken parmesan in the crockpot. I think if you appreciate chicken made in the crock-pot this recipe is for you but keep in mind its not your regular chicken parmesan.
CROCK POT CHICKEN PARMESAN
- 2-4 boneless, skinless chicken breast halves
- 1/2 cup Italian Seasoned Bread Crumbs
- 1/4 cup Parmesan Cheese
- 1/4 t black pepper
- 1/4 t kosher salt
- 1 TBSP olive oil
- 1 egg, beaten
- sliced or shredded mozzarella cheese
- favorite jarred marinara sauce
Spread the 1 TBSP of olive oil into the bottom of your crockpot stoneware insert.
Beat the egg with a fork in a separate bowl.
Mix the bread crumbs with the seasonings and the Parmesan cheese in another separate dish.
Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings.
Place the chicken breast pieces in the bottom of the crockpot.
Layer 2-3 slices or 1-2 cups of mozzarella cheese on top, depending on how much cheese you like.
Cover chicken and cheese with entire jar of marinara sauce.
Close lid and cook on low for 6-7 hours or high for 3-4.
Recipe in pictures
Adding the cheese
Topping it with sauce
This recipe was taken from http://www.chef-in-training.com/2012/01/crock-pot-chicken-parmesan.html