Slow Cooker Chicken Parmesan
Perfectly seasoned tender chicken in a pasta sauce served over pasta.
Yield: 4
Calories: 135kcal
Materials
- 24 oz. jar pasta sauce (spaghetti sauce, marinara, etc.)
- 1 egg, slightly beaten
- 1/2 cup Italian seasoned Panko bread crumbs
- 1 tsp. salt
- 1 tsp. black pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. dried oregano
- 1/2 tsp. dried basil
- 4 6 oz. boneless, skinless chicken breasts
- 1 cup shredded mozzarella cheese
- Hot cooked pasta (optional)
- Garnish: Parmesan cheese, fresh parsley
Instructions
- Line your crock pot with a liner (optional), or spray with non-stick cooking spray. Pour in jar of pasta sauce.
- Place egg in a shallow dish. In another shallow dish, mix bread crumbs, salt, pepper, garlic powder, oregano, and basil.
- Dip one chicken breast at a time into the egg, then roll and evenly coat in the bread crumbs. Place each piece of chicken in the crock pot.
- Cover and cook on LOW for 4 - 5 hours. Internal temperature will be 165°F when finished.
- Sprinkle mozzarella cheese over each chicken breast and recover. Cook additional 10 minutes to melt cheese.
- Serving suggestion: serve over hot cooked pasta and garnish with Parmesan cheese and freshly chopped parsley, or place in sub-style bread as a sandwich. Enjoy!
Notes
Chicken breasts seem to be getting larger and larger, more like something out of Jurassic Park than from a chicken. If the chicken is thick and large, you may need to cook longer. Having a cooking thermometer is very helpful.
Nutrition
Calories: 135kcal | Carbohydrates: 17g | Protein: 14g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 1567mg | Potassium: 617mg | Fiber: 4g | Sugar: 7g | Vitamin A: 954IU | Vitamin C: 12mg | Calcium: 345mg | Iron: 3mg