Crockpot Chicken Parmesan
Ingredients
- 1 1/2 lbs thinly sliced chicken cutlets
- 2 tsp EACH garlic powder and Italian seasoning
- Salt & pepper
- 1/2 cup all purpose flour, more as needed
- 1- 24 oz jar marinara
- 8 oz fresh mozzarella (or shredded)
- 1/2 cup shredded parmesan
- fresh basil, for serving
- Angel hair, for serving
Garlic Breadcrumbs (optional but recommended)
- 2 T olive oil
- 2 T butter
- 2/3 cup panko breadcrumbs
- 2 tsp minced garlic
Instructions
- If you have time, place chicken cutlets onto a parchment lined cutting board. Put another piece of parchment on top and using a meat mallet, pound into an even layer. Remove parchment and season both sides with salt, pepper, garlic powder, and italian seasoning.
- Dredge both sides in flour and then add to a hot skillet with olive oil; cook for about 1 minute per side until golden.
- Add chicken to a greased crockpot and pour the entire jar of marinara over the top. Cook on low for 3 hours.
- About 15-20 minutes before serving, add the parmesan and mozzarella and put the lid back on until melted.
- If you are making the breadcrumbs (You can also make in the morning and store in a jar until serving), add the butter and olive oil into a small saucepan until melted. Add garlic and breadcrumbs and toast over low heat until golden, being careful not to burn.
- Serve chicken parmesan with fresh basil, pasta of choice, and garlic breadcrumbs. Enjoy!!!
