Crockpot Chicken Parmesan
Make delicious Crockpot Chicken Parmesan with tender breaded chicken in marinara sauce topped with melted mozzarella. Easy slow cooker recipe perfect for busy weeknights.
Equipment
- paper towels
- knife
- cutting board
- measuring spoons
- measuring cups
- shallow dishes
- mixing bowl
- skillet
- slow cooker
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 cup all-purpose flour
- 2 large eggs lightly beaten
- 1.5 cups Italian seasoned breadcrumbs
- 0.25 cup grated Parmesan cheese
- 2 tbsp olive oil
- 24 ounces marinara sauce
- 8 ounces shredded mozzarella cheese
- 2 tbsp fresh basil chopped
Instructions
- Pat chicken breasts dry with paper towels and season both sides evenly with kosher salt and black pepper.
- Set up three shallow dishes: one with all-purpose flour, one with lightly beaten eggs, and one with Italian seasoned breadcrumbs mixed with grated Parmesan cheese.
- Dredge each chicken breast in flour, shaking off excess, then dip in egg, and finally coat thoroughly in breadcrumb mixture, pressing gently to adhere.
- Heat olive oil in a large skillet over medium-high heat and brown chicken for 2-3 minutes per side until golden but not cooked through.
- Spread 1 cup marinara sauce in the bottom of a 6-quart slow cooker, arrange browned chicken breasts in a single layer, then top with remaining sauce and shredded mozzarella cheese.
- Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours until chicken reaches 165°F internal temperature and cheese is melted and bubbly.
- Let rest for 10 minutes before serving garnished with fresh basil.
Notes
Let rest for 10 minutes before serving garnished with fresh basil.