This was the easiest and best chicken parm I have ever eaten. Normally, I shy away from chicken parm because the chicken tends to get too dry... but in the crockpot, the chicken was so moist it virtually fell apart.
Crockpot Chicken Parmesan - Adapted from the Crockpot Lady
- 2-4 boneless, skinless chicken breasts
- 1/2 C bread crumbs (I used 1 thick slice from our whole wheat bread)
- 1/4 C grated Parmesan cheese
- 1/2 tsp. Italian seasoning (salt-free)
- 1/8 tsp. pepper
- dash, salt
- 1-2 tsp. olive oil
- 1/8 C milk
- 1/2 - 1 C mozzarella cheese, shredded*
- 2-4 C spaghetti sauce (we used our homemade)*
Tear thick slice of bread into pieces; then place in a blender and grate it until you have fine bread crumbs.
Add Parmesan cheese and Italian seasonings, and stir to combine. Then, pour milk into another small bowl, and line up the chicken, bread crumbs and milk.
Dip the chicken in the milk, then in the bread crumbs and coat well.
Place the chicken into a crockpot that has been sprayed with olive oil. Cover with freshly grated mozzarella cheese.
Top with spaghetti sauce.
Cook on low for 6-7 hours, or on high for 3-4 hours. I cooked mine on low for roughly 4 hours, and then on high for about another hour. The chicken was 180 degrees, and tender as can be :)
Boil pasta about 20 minutes before you're ready to eat....we used whole wheat spaghetti noodles.
Serve with green veggies, and fococcia bread for a lovely dinner.
This is such an easy dinner - one we love!
This recipe is shared at the Slow Cooking Thursday, Crockpot Wednesdays, Ingredient Spotlight