Crock Pot Chicken Parmesan

Who loves chicken parm?  ME!!  I DO!!  Ok, sorry to start off sounding so dorky, haha.  But I really, really do love chicken parm.  In any and all forms.  Even odd but delicious ones like these chicken parmesan meatballs and also the chicken parmesan meatball soup I made awhile back.  YUMMM.  It really is not that hard to make, but what is a way to make it even easier?  The crock pot!  Thanks to Stephanie O’Dea’s “chicken parmesan crock pot recipe” over at A Year of Slow Cooking, I was able to do just that!
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I must admit that it is not my absolute favourite version of chicken parm.  It is hard to do breaded chicken in the crockpot, obviously, and it worked a little, and was still tasty, but not quite that classic chicken parm feel that I just cannot get enough of.  It also tasted a bit on the salty side, and I’m not quite sure why, as I didn’t add any “different” or salty ingredients…
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I was a bit wary of putting cheese in the crockpot for 8 hours, because I’ve heard mixed opinions of it sometimes getting rubbery, or sometimes being fine.  As you can see in the pictures, I did put a little cheese on it in the crock pot, and then added more at the end.  Nice to come home to dinner *almost* ready! (just had to boil some pasta).
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Crockpot Chicken Parmesan

serves

Ingredients:
-4 boneless, skinless chicken breast halves
-1/2cu bread crumbs
-1/4cu shredded parmesan cheese
-1/2tsp Italian Seasoning (you can make your own mix using this recipe, or just be like me and use Herbes de Provence, haha)
-1/4tsp black pepper
-1/4tsp kosher salt (I omitted this, yet it was still pretty salty, as I mentioned above)
-1tbsp olive oil
-1 beaten egg
-sliced mozzarella cheese (I used shredded)
-1 (26-ounce bottle) favorite jarred marinara sauce (or homemade, if ya wanna get fancy)

Directions:
-Spread 1 tablespoon of olive oil into the bottom and sides of your crockpot.
-In a separate bowl, whisk the egg with a fork, and in another separate bowl, mix the bread crumbs with the seasoning and parmesan cheese.
-Dip each chicken breast 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, then layer the mozzarella on top.
-Cover the chicken with entire jar of marinara sauce
-Cover and cook on low for 6-7 hours or high for 3-4. If your chicken is still frozen, it will take longer (I cooked mine on low for about 8 hours)
-Serve with your favorite pasta.

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