Ingredients
- 3 boneless skinless chicken breast sliced in half
- 1 cup Italian Seasoned Bread Crumbs
- 1/3 cup Parmesan Cheese
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 2 Tablespoons extra virgin olive oil
- 1 egg beaten
- 2 cups Shredded mozzarella cheese divided
- 1 - 24 oz jar basil tomato sauce or favorite sauce of choice
Instructions
- Evenly spread the olive oil into the bottom and sides of your slow cooker.
- Place egg in a bowl, and beat with a fork. Set Aside. In another bowl, mix together: bread crumbs, parmesan cheese, salt, and pepper.
- Dip the chicken into the egg, then into the bread crumbs mixture, coating all sides.
- Place the chicken breast pieces in the bottom of the slow cooker.
- Layer 1 cup of mozzarella cheese on top of chicken, and pour sauce over the cheese and chicken.
- Close lid and cook on LOW for 6 hours or HIGH for 3 to 2 1/2 hours.
Nutrition
Notes
Pro Tips for the Best Slow Cooker Chicken Parmesan
- Press the breading on firmly: This is the most important technique step. A light dip into the crumbs gives you a coating that falls off. A firm press gives you a coating that holds. Take an extra 10 seconds per piece and press both sides.
- Single layer is non-negotiable: Stacked chicken steams against itself and the breading turns to mush. If you're making a larger batch, use a bigger slow cooker or cook in batches.
- Don't lift the lid early: I know it's tempting. Every time the lid comes off, the trapped steam escapes and you lose cooking momentum. Check it with 30 minutes left and not before.
- Add the second cheese layer late: Mozzarella that cooks for the full duration gets rubbery and loses its stretch. Adding it in the last 20 to 30 minutes keeps it soft, melty, and gorgeous.
- Use good sauce: The sauce is one of three main components and it's going to cook for hours, so quality matters. A sauce with real ingredients and good tomato flavor makes a noticeable difference in the final dish.
- Let it rest before serving: Give it 5 minutes after you pull the lid off before lifting pieces out. The cheese and sauce settle, the chicken firms up slightly, and everything slices and serves much more cleanly.