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.
Servings: 4
Calories: 206kcal
Equipment
- 6 quart slow cooker
- 2 mixing bowls
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
Calories: 206kcal | Carbohydrates: 9g | Protein: 14g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 116mg | Sodium: 6294mg | Potassium: 117mg | Fiber: 1g | Sugar: 1g | Vitamin A: 440IU | Vitamin C: 0.04mg | Calcium: 301mg | Iron: 1mg
