Crock pot chicken Parmesan

Siggy Spice

Serves: 4

  • 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, I use Trader Joe’s Tomato Basil Marinara

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. I cooked mine on high for about 3 1/2 hours and the chicken was perfect! Serve with your favorite pasta.  ENJOY!

*Chef’s note: I love the idea of this recipe and had to give it a try. It doesn’t beat classic chicken Parm. for me, though. Even cooked on low, it still seemed to taste a bit burned, and though covered in sauce and falling apart, the chicken still had a dry texture that I didn’t enjoy.

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