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Slow Cooker Chicken Parm

Do you know what this is? An empty crockpot…aka, the sign of a successfully slow cooked dinner in my house!

This wasn’t in my plan or anything for dinner, but since I go to the market on Thursday afternoons our ingredient list was running pretty slim. The only meat I had in the house was chicken anyway, so that was an easy choice. Chicken Parm was really the only option for a slow cooked meal based on my cupboard. I served this meal with Near East Roasted Red Pepper and Basil Quinoa and sautéed green beans….I didn’t even have noodles in my house! The quinoa was hiding on a shelf up high, too, it was a lucky find! I know, I need to plan a little better, I’ve really been slacking in the planning meals area…just going to the market and buying staples and a generic hodgepodge of ingredients that we usually use.

Anyway….

I got this recipe from Chef in Training who got it from Siggy Spice.

It isn’t difficult and I like that the recipe called to add the cheese before adding the sauce, I had never tried this before and for the first time EVER my slow cooker cheese wasn’t crispy on top with a recipe like this. That’s one for the toolkit!

I did not use bread crumbs, I used Bob’s Red Mill All-Purpose Gluten-Free Baking Flour, 22-Ounce Packages (Pack of 4) and added additional spices (garlic powder, onion powder, basil, and oregano). I also put a very thin layer of sauce on top of the layer of olive oil in the crockpot. I don’t like the way chicken tastes when it cooks that long directly on the slow cooker dish, that’s just me though. My husband and kids also added a lot more shredded mozzarella to the dish when it was finished…they’re very cheesy people 🙂

So…without further delay here is the recipe.

Slow Cooker Chicken Parm
by Siggy Spice

2-4 boneless, skinless chicken breast halves
1/2 cup Italian Seasoned Bread Crumbs *(I used gluten free all purpose flour mixed with a pinch of garlic salt, onion salt, oregano, and basil)
1/4 cup Parmesan Cheese
1/4 t black pepper
1/4 t kosher salt
1 TBSP olive oil
1 egg, beaten
sliced or shredded mozzarella cheese
favorite jarred marinara sauce

Spread the 1 TBSP of olive oil into the bottom of your crockpot. *(I also put a very small amount of marinara sauce on the bottom as well)
Beat the egg with a fork in a separate bowl.
Mix the bread crumbs with the seasonings and the Parmesan cheese in another separate dish.
Dip the chicken 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 crockpot.
Layer 2-3 slices or 1-2 cups of mozzarella cheese on top, depending on how much cheese you like.
Cover chicken and cheese with entire jar of marinara sauce.
Close lid and cook on low for 5-6 hours or high for 3.
Serve with your favorite pasta or whatever side you’d like.

Stuff your face!