You can never have too many delicious chicken recipes. I’m a big fan of Italian food, and Chicken Parmesan is one of my favorites. This Crockpot Chicken Parmesan is comfort food done right — just as satisfying as a restaurant version and even more tender thanks to slow cooking in the crockpot.
Note: If you follow a gluten-free diet, substitute crushed Rice Chex for the breadcrumbs and use gluten-free pasta. It works wonderfully.
Crockpot Chicken Parmesan
Prep Time:
20 mins
20 mins
Cook Time:
6 hrs
6 hrs
Total Time:
6 hrs 20 mins
6 hrs 20 mins
Ingredients
- 1 Large 25 oz+ jar spaghetti sauce (or homemade)
- 4 Boneless, skinless chicken breasts
- 1 1/2 cup Italian bread crumbs
- 1 egg
- 1/2 cup milk
- 1/2 tsp dried oregano
- 1/2 tsp dried garlic
- 1/2 tsp dried basil
- 2 tablespoons olive oil
- 1 – 1 1/2 cup shredded mozzarella cheese
- 1 box spaghetti noodles
Instructions
- Spray the crockpot with non-stick cooking spray. Pour the jar of spaghetti sauce into the bottom of the crockpot.
- In a small bowl, beat the egg and milk together. In a second bowl, combine the bread crumbs with the dried oregano, dried garlic, and dried basil.
- Heat the olive oil in a large skillet over medium-high heat. Dip each chicken breast in the egg mixture, then coat with the breadcrumb mixture. Place the coated chicken in the hot skillet and brown quickly on both sides — you are only creating a crust, not cooking the chicken through.
- After browning, place the chicken breasts on top of the sauce in the crockpot.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours. Cooking on high tends to keep the chicken tender without becoming overly soft.
- About 20 minutes before serving, cook the spaghetti according to package directions.
- Roughly 5–10 minutes before serving, remove the crockpot lid, sprinkle the shredded mozzarella over the chicken breasts, replace the lid, and allow the cheese to melt.
- Serve each chicken breast over a bed of spaghetti with extra sauce if desired.
Servings: 4
Author: Amanda Carlisle
