16Jul2013Crockpot 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. š 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. š Here are some of my favorite Crockpot meals: Crockpot Chicken & Stuffing Crockpot Pesto Ravioli Don’t miss another Mostly Homemade Mom recipe! Click here to have recipes delivered by email. Or, you can follow along via Facebook, Pinterest, Twitter, Instagram, or Google+ – I’d love to connect with you! {linking up!}
Miz Helen saysJuly 20, 2013 at 8:56 pmThank you so much for sharing your awesome recipe with Full Plate Thursday. Have a great weekend and hope to see you soon!Miz HelenReply
Kelly Miller saysJanuary 18, 2014 at 12:19 amThanks for pinning, Kristen! I hope you enjoy it! šReply