Growing up, one of my favorite foods was chicken parmesan. I’d get to help my mom as she pounded the boneless, skinless chicken breasts to a thin filet, then dredge them in buttermilk, bread crumbs, more buttermilk, more bread crumbs and fry them quickly, adding cheese and sauce after the chicken cooked thoroughly.
It was delicious but a bit painstaking, if I’m being honest. In addition, the house smelled like fried food for days after, and again being honest, I can’t stand that smell.
This version is much less labor-intensive and just as yummy, with the added bonus of your house smelling heavenly when you come home from work! The icing on the cake is that Brookshire’s boneless, skinless chicken breasts or tenders (you can use either) are on sale this week!
SLOW COOKER CHICKEN PARMESAN
2-4 boneless, skinless chicken breast halves
1/2 cup Italian seasoned bread crumbs
1/4 cup parmesan cheese
1/4 tsp black pepper
1/4 tsp kosher salt
1 Tbsp olive oil
1 egg, beaten
sliced or shredded mozzarella cheese
favorite jarred marinara sauce
Spread the 1 tablespoon of olive oil into the bottom of your slow cooker.
Beat the egg 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 egg then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings.
Place the chicken breast pieces into the bottom of the slow cooker.
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 heat for 5-6 hours or on high heat for 3 hours.
Serve with your favorite pasta.
Nutritional Information: Calories Per Serving: 310, Calories from Fat: 117, Fat: 13 g, Trans Fat: 0 g (2 g Saturated Fat), Cholesterol: 146 mg, Sodium: 638 mg, Carbohydrates: 6 g, Fiber: 1 g, Sugar: 3 g, Protein: 42 g