Slow Cooker Chicken Parmesan
I'm really pressed for time this week, trying to get packed and ready for our trip and also finish up my huge freelance project. But we were gone for four days, and I didn't really cook last week, so I wanted to cook today.
This Chicken Parmesan is so, so good. It's easy, it smells good and it tastes really good. It's not as pretty as making it in the oven, but you don't even miss the prettiness when you're eating it. All three (four if you count Mikey) devoured it.
Recipe taken from here. My notes in italics.
2-4 boneless, skinless chicken breast halves (I used 6)
1/2 cup bread crumbs
1/4 cup parmesan cheese
1/2 t Italian Seasoning
1/4 t black pepper
1/4 t kosher salt
1 T olive oil (I used canola oil spray)
1 beaten egg
sliced mozzarella cheese
favorite jarred marinara sauce
Spread the 1 T 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. (I actually used Italian bread crumbs, and to that I added a few pinches of Mediterranean sea salt I had, and didn't use the rest of the seasonings) 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 crock. Layer slices of mozzarella cheese on top. Cover with entire jar of marinara sauce. Close lid and cook on low for 6-7 hours or high for 3-4. (I cooked on high for about 3 hours) If your chicken is still frozen, it will take longer.
Serve with your favorite pasta.
This Chicken Parmesan is so, so good. It's easy, it smells good and it tastes really good. It's not as pretty as making it in the oven, but you don't even miss the prettiness when you're eating it. All three (four if you count Mikey) devoured it.
Recipe taken from here. My notes in italics.
2-4 boneless, skinless chicken breast halves (I used 6)
1/2 cup bread crumbs
1/4 cup parmesan cheese
1/2 t Italian Seasoning
1/4 t black pepper
1/4 t kosher salt
1 T olive oil (I used canola oil spray)
1 beaten egg
sliced mozzarella cheese
favorite jarred marinara sauce
Spread the 1 T 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. (I actually used Italian bread crumbs, and to that I added a few pinches of Mediterranean sea salt I had, and didn't use the rest of the seasonings) 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 crock. Layer slices of mozzarella cheese on top. Cover with entire jar of marinara sauce. Close lid and cook on low for 6-7 hours or high for 3-4. (I cooked on high for about 3 hours) If your chicken is still frozen, it will take longer.
Serve with your favorite pasta.
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