Slow Cooker Chicken Parmesan Recipe
Easy Parmesan crusted chicken breast smothered in cheese and sauce. The perfect meal to make any night of the week feel special.
- 4 pieces boneless, skinless chicken I use two breasts and two thighs to please everyone at my table
- 2 eggs, beaten
- ½ cup panko crumbs
- ½ cup grated Parmesan cheese, divided
- 1 tablespoon McCormick Italian Seasoning Or, make your own: 1 teaspoon dried oregano, 1 teaspoon dried rosemary and 1 teaspoon dried basil
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ lbs sliced mozzarella cheese
- 3-4 cups red sauce
Mix panko, ¼ cup Parmesan and spices together in one bowl
Place eggs in separate bowl and beat
Place one piece of chicken at a time into the beaten egg and make sure it is well coated - then press egg drenched piece of chicken into the panko crumb mixture and turn to coat with crumbs on all sides
Place each breaded piece of chicken into the slow cooker
Lay one slice of mozzarella cheese on top of each piece of breaded chicken
Fully cover all cheese-topped chicken with marinara sauce
Place lid on pot and cook 4 - 6 hours on low.
About ½ an hour before serving, sprinkle remaining grated Parmesan cheese over top of sauce and finish cooking; allowing cheese to melt.
The best way to determine when your chicken is ready is by using a meat thermometer. Chicken must reach an internal temperature of 165° to be considered properly cooked and safe for consumption.
Calories: 103kcal | Carbohydrates: 4g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 3133mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 220IU | Vitamin C: 1mg | Calcium: 164mg | Iron: 1mg