Crock Pot Chicken Parmesan


4 boneless, skinless chicken breast halves
1 cup Italian Seasoned Bread Crumbs
1/2 cup Parmesan Cheese
1/4 tsp black pepper
1/4 tsp kosher salt
1 TBSP olive oil
2 eggs, beaten
Sliced or shredded mozzarella cheese
Favorite jarred marinara sauce – We used Culinary Circle Spicy Italian Sausage Pasta Sauce from Albertson’s


Spread 1 TBSP of olive oil into the bottom of your crockpot stoneware insert.

Cut chicken into halves and sprinkle with salt and pepper.

Beat the eggs 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 eggs, then into the bread crumb mixture, coating both sides with crumbs and cheese.

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 6-7 hours or high for 3-4.

Serve with your favorite pasta or on hoagie rolls for a delicious sandwich.

Cheese Bread – There are so many different ways, here’s the easiest:

Take your favorite french bread and spread butter only on each piece or you can combine equal parts of mayo and butter. Sprinkle garlic powder and top with your favorite cheese. Bake on 350 for 5 minutes.


Inspired by: