Description
A comforting Chicken Parmesan made easy in a crockpot with succulent chicken, rich marinara, and melted cheese.
Ingredients
- 4 boneless & skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 2 tablespoons oil
- 24 ounces red pasta sauce
- 15 ounces tomato sauce
- 1 teaspoon Italian seasoning
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- 1 pound spaghetti noodles, cooked to package directions
- Fresh parsley and basil for garnish
Instructions
- Season both sides of the chicken breasts with salt and black pepper.
- Coat each chicken breast by dredging it in flour, dipping it into beaten eggs, and pressing it into the mixture of breadcrumbs and grated Parmesan until well coated.
- Heat oil in a skillet over medium-high heat. Lightly fry the chicken for about 2 minutes per side until golden.
- In a large bowl, combine the pasta sauce, tomato sauce, Italian seasoning, and minced garlic, stirring until mixed.
- Spread half of the sauce evenly across the bottom of the slow cooker.
- Arrange the browned chicken breasts on top of the sauce, then pour the remaining sauce over the chicken.
- Cover and cook on low for 4 hours, until the chicken is tender and fully cooked.
- About 15 minutes before serving, sprinkle mozzarella cheese over the chicken, cover again, and allow to melt.
- Serve the chicken over cooked pasta and garnish with fresh parsley and basil.
Notes
For a twist, consider adding veggies or different cheeses. You can also use store-bought marinara for convenience.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: Italian