The other day I realized that I hadn’t posted a new CrockPot recipe in over a year…can you believe that? Especially considering that I use mine several times a week. I promise to be better about that and luckily I just perfected another recipe so I’ll be sharing that with you some time soon as well.
Since I couldn’t find a recipe for CrockPot Chicken Parmesan that I liked just the way it was, I played around with a few different ones and this is what I came up with. It is both simplified and tasty. It’s really REALLY TASTY, in fact, the day that I was photographing this post my husband walked in the house and exclaimed “What is that heavenly smell?” This is also one of the few CrockPot recipes that I can stomach smelling it cooking all day long, since I’ve been blessed with pregnancy nausea that just didn’t go away this time…I’m almost at the third trimester and I still get queasy every single day…what gives? I’ll stop complaining and get on with it.
From my kitchen to yours. I hope you like it!
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First, grease your 6 or 7-Quart CrockPot
2 T Extra Virgin Olive Oil
In a medium sized bowl, add the following (this makes the “breading” mixture):
2 T Italian Seasoning
6-8 Pieces of Bread that has been crumbled
3 Eggs
1/3 C Parmesan Cheese
Mix well. Divide this mixture in half. Spread half in the bottom of the greased Crock.
Add 3 or so Chicken Breasts on top of that mixture.
Spread remaining mixture as evenly as you can over the Chicken Breasts.
Cover with your desired amount of Mozzarella Cheese Slices.
Add 2 (24 oz) Jars of your favorite Pasta Sauce and spread evenly.
Sprinkle with some more Parmesan Cheese.
Cover and set on high for 4 hours or low about 7 hours (I’m rarely on top of it enough to get it in there before early afternoon so it’s always on High at our house).
Serve over some cooked Spaghetti Noodles and you have a deliciously delightful meal!
*When it has 1 hour left to cook, I like to add a sheet of parchment paper to the top and then add our frozen green beans so that there is one less pot to wash. Just cover it back up and let it cook the remaining hour. Then you just dish out the green beans first and toss the parchment paper.*
For some photos of the process, keep scrolling down:
