Crockpot Chicken Parmesan
580kcal
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 2 large eggs lightly beaten
- 1 1/2 cups Italian seasoned breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 24 ounces marinara sauce
- 8 ounces shredded mozzarella cheese
- 2 tablespoons fresh basil chopped
Method
- Pat chicken breasts dry with paper towels and season both sides evenly with kosher salt and black pepper.
- Set up three shallow dishes: one with all-purpose flour, one with lightly beaten eggs, and one with Italian seasoned breadcrumbs mixed with grated Parmesan cheese.
- Dredge each chicken breast in flour, shaking off excess, then dip in egg, and finally coat thoroughly in breadcrumb mixture, pressing gently to adhere.
- Heat olive oil in a large skillet over medium-high heat and brown chicken for 2-3 minutes per side until golden but not cooked through.
- Spread 1 cup marinara sauce in the bottom of a 6-quart slow cooker, arrange browned chicken breasts in a single layer, then top with remaining sauce and shredded mozzarella cheese.
- Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours until chicken reaches 165°F internal temperature and cheese is melted and bubbly.
- Let rest for 10 minutes before serving garnished with fresh basil.
Nutrition
Calories580kcalCarbohydrates35gProtein48gFat28gSaturated Fat10gPolyunsaturated Fat3gMonounsaturated Fat12gCholesterol190mgSodium1480mgPotassium780mgFiber3gSugar8gVitamin A950IUVitamin C10mgCalcium420mgIron3.5mg