Monday, July 15, 2013

Crockpot Chicken Parmesan

Chicken with a parmesan garlic breading, gets topped with marinara and cooks away all day in the Crockpot - the easiest chicken parm recipe ever!



Chicken Parmesan. It's one of those classic family dinners, right? I believe I've probably tried a million versions over the course of my life. I have to say, the best Chicken Parmesan I've ever had was at this restaurant we had for a work Christmas party. It was actually a Chicken Parmesan sandwich, and it was REALLY good! Breaded and fried, with a good amount of tomato sauce, and lots of mozzarella melted on top with a crusty roll. YUM!

But you know what, I really try to cook a bit healthier at home... ... and I'm lazy. I HATE frying food at home! The grease, and then the smell of the grease, and then the cleaning up. I mean, how in the world does the grease get ON TOP of the kitchen cabinets, on the opposite side of the stove? That's just from me sauteing chicken or veggies in a little olive oil. I can only imagine the cleaning ahead if I was deep frying!

This recipe is right up my alley, but you already knew that, right? I mean dip and bread the chicken, put it in the crock, and turn on. With a side of steamed broccoli and garlic bread... totally, my kind of dinner. :)


Crockpot Chicken Parmesan
from A Year of Slow Cooking

4 boneless, skinless chicken breasts
2 eggs, beaten
1/2 cup Italian seasoned bread crumbs
1/4 cup Parmesan cheese
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon kosher salt
1 tablespoon olive oil
4 slices mozzarella cheese
24 oz jar marinara sauce


Pour olive oil in the bottom of the slow cooker. Place beaten egg in a shallow bowl. Mix bread crumbs, Parmesan, oregano, garlic powder, pepper, and salt in a second shallow bowl. Dip chicken breasts in egg and then in bread crumb mixture, coating both sides. Place breaded chicken in the crockpot and top each with a slice of mozzarella. Pour marinara sauce over chicken. Cook on high for 4 hours or low for 6-8 hours**.


**Because the chicken is breaded, I would recommend cooking this on high for 4 hours if you are able to. The lower temperature may cause the chicken to shred, which would taste good, but not look as nice. Just FYI. :)



Here are some of my favorite Crockpot meals:


Crockpot Chicken & Stuffing





Crockpot Pesto Ravioli





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4 comments:

  1. Oh, I'm totally making this!

    ReplyDelete
  2. Thank you so much for sharing your awesome recipe with Full Plate Thursday. Have a great weekend and hope to see you soon!
    Miz Helen

    ReplyDelete
  3. Thanks for pinning, Kristen! I hope you enjoy it! :)

    ReplyDelete

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