Side Pannel
Crock Pot Chicken Parmesan
Crock Pot Chicken Parmesan
- Recipe Submitted by Angus on 11/04/2014
Category: Dinner Party, Chicken, Healthy Recipes
Ingredients List
- 1 (25 oz). jar spaghetti sauce
- 3-4 boneless, skinless chicken breasts
- 1 1/2 cups Italian seasoned Panko bread crumbs
- 1 egg
- 1/2 cup milk
- 1/2 tsp. garlic powder
- 1/2 tsp. dried oregano
- 1/2 tsp. dried basil
- 2 tbsp. vegetable oil
- 1 cup (or more if you like) shredded mozzarella cheese
- 1 package of spaghetti noodles (for serving)
Directions
Spray slow cooker with nonstick cooking spray (or use a slow cooker liner).
Pour in jar of spaghetti sauce.
Get out two shallow bowls.
In one bowl, whisk together egg and milk (add in any salt & pepper to taste).
In a second bowl, mix together panko bread crumbs with garlic powder, oregano and basil.
Get your assembly line all set up to make this go quicker.
In a large skillet, begin heating up the vegetable oil (over medium-high heat).
You want to get your skillet hot before adding chicken to it.
Dip each chicken breast into the milk mixture.
(those little black specks are black pepper)
Then roll it around in the seasoned bread crumbs.
Do each breast one at a time.
Then add chicken to hot skillet. Continue with the rest of the chicken.
You aren't cooking them.
All you want is to create a nice golden brown crust on both sides of the chicken breasts.
If necessary, add a bit more oil to the pan.
After browning both sides, add chicken to the crock pot on top of the sauce.
You will notice I only have 3 breasts in here.
This is plenty for my family and this package only came with 3.
It all depends on the size of the chicken breasts you are using.
If you are making more than 4 for this recipe, or if your chicken breasts are large, I suggest making this in a 7-quart oval slow cooker.
Cover and cook on low for about 6-8 hours.
Note: About 30 minutes before this is ready, you'll want to start
cooking your spaghetti noodles, if using.
About 10-15 minutes before serving, sprinkle with shredded mozzarella cheese
(and Parmesan, if using).
Cover again and allow cheese to melt.
Serve over cooked spaghetti with a crisp, green salad and some garlic bread.
Enjoy!
Pour in jar of spaghetti sauce.
Get out two shallow bowls.
In one bowl, whisk together egg and milk (add in any salt & pepper to taste).
In a second bowl, mix together panko bread crumbs with garlic powder, oregano and basil.
Get your assembly line all set up to make this go quicker.
In a large skillet, begin heating up the vegetable oil (over medium-high heat).
You want to get your skillet hot before adding chicken to it.
Dip each chicken breast into the milk mixture.
(those little black specks are black pepper)
Then roll it around in the seasoned bread crumbs.
Do each breast one at a time.
Then add chicken to hot skillet. Continue with the rest of the chicken.
You aren't cooking them.
All you want is to create a nice golden brown crust on both sides of the chicken breasts.
If necessary, add a bit more oil to the pan.
After browning both sides, add chicken to the crock pot on top of the sauce.
You will notice I only have 3 breasts in here.
This is plenty for my family and this package only came with 3.
It all depends on the size of the chicken breasts you are using.
If you are making more than 4 for this recipe, or if your chicken breasts are large, I suggest making this in a 7-quart oval slow cooker.
Cover and cook on low for about 6-8 hours.
Note: About 30 minutes before this is ready, you'll want to start
cooking your spaghetti noodles, if using.
About 10-15 minutes before serving, sprinkle with shredded mozzarella cheese
(and Parmesan, if using).
Cover again and allow cheese to melt.
Serve over cooked spaghetti with a crisp, green salad and some garlic bread.
Enjoy!
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