Crock Pot Chicken Parmesan
Crock Pot Chicken Parmesan is tender and juicy, made with basic ingredients like chicken breast coated in seasoned breadcrumbs and parmesan, then slow cooked in marinara sauce and topped with mozzarella cheese!
Servings: 4 servings
Calories: 516kcal
Equipment
- 1 6-7 quart slow cooker
- 3 shallow bowls
- 1 skillet
Ingredients
- 4 medium chicken breasts boneless, skinless
- 1 large egg
- 1/4 cup heavy cream
- 1/2 cup gluten free all-purpose flour 1:1
- 1/2 cup gluten free breadcrumbs
- 1/2 cup parmesan cheese grated
- 1 teaspoon Italian seasoning
- 24 ounces marinara sauce (1 jar)
- 1 cup mozzarella cheese shredded
Instructions
- Set out three separate bowls. In one bowl, add the flour. In the next bowl, whisk together the egg and half and half. In the third bowl, combine the parmesan, breadcrumbs, and Italian seasoning.
- Place one of the raw chicken breasts in the flour, coating it completely and gently shaking to remove the excess. Next, dip the chicken into the egg mixture, coating completely. Last, coat the chicken breast in the bread crumb mixture until completely covered. Place the chicken breast on a plate and repeat for the rest.
- Heat a skillet over medium-high heat. Add the olive oil, then the chicken to the pan, leaving some room between each piece. Cook for 2-3 minutes on each side, until golden brown but not cooked through.
- Pour the jar of marinara sauce into the slow cooker, covering the bottom of the pot. Place the chicken breasts on top of the sauce, close the lid, and cook for 3-4 hours on high or 6-8 hours on low.
- In the last 15 minutes of the cooking time, sprinkle the mozzarella on top of the chicken and place the lid back onto the pot until melted.
Notes
Click on the time in the instructions to start a timer!
Storage
Refrigerate for 3-4 days in an airtight container.
Freeze for 2-3 months in an airtight freezer container.
Cooking Tips
- You can be sure that you're chicken is done when a meat thermometer reads 165°F in the center of the chicken breast.
- Make breading the chicken even easier by using pie plates for your breadcrumbs, flour, and egg mixture. They're wide and flat, so the chicken pieces will fit perfectly.
- Discard all of the leftover breading ingredients from the bowls, because once they touch raw chicken they should not be saved.
- When pan-frying the chicken, you might have to work in batches depending on the size of your pan. Leave some room between each chicken breast.
- I like to keep some extra bread crumbs and milk nearby when I'm breading chicken, just in case I need a little extra. This can vary depending on the size of your chicken breasts.
Nutrition
Calories: 516kcal | Carbohydrates: 34g | Protein: 42g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 169mg | Sodium: 1162mg | Potassium: 1005mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1362IU | Vitamin C: 13mg | Calcium: 316mg | Iron: 3mg