Wednesday, January 16, 2013

Crock Pot Chicken Parmesan


I've been sharing a lot of Crock Pot recipes lately, haven't I?  I've been working my slow cooker on overtime lately. I really do use them a lot.  I own 3 slow cookers.   One is a 4.5 quart round (good for soups or smaller meals).  I also own a 5-quart oval slow cooker and and a 7-quart oval slow cooker.  Those oval ones are great for slightly larger meals and for meals like this one where you need  a bit more room to spread your food out.  You don't want to have chicken breasts that are coated in bread crumbs stacked on top of each other.  I love a round slow cooker but I find when making meals that require whole chicken breasts or larger cuts of meats, that it cooks more evenly in the oval ones.  Also, the crock pots of today heat up much more quickly than the older ones so it can be easy for things to cook unevenly in a round slow cooker unless you are making a soup or shredded beef or chicken.  All of my crock pots cost between $15-$20.  I don't have any of the fancier ones that are digital with timers, etc.  Those are perfectly nice, but I find my cheap ones work just fine.  And if you are only looking to making a small investment in a kitchen appliance, then the $20 one will do the trick.
So now that we've had our mini-lesson in Crock Pots, lets get on with this yummy supper recipe.  By the way, the terms "Crock Pot" and "slow cooker" are used interchangeably.  It's all the same thing.  Crock Pot is just a name brand of a line of slow cookers.  Lots of companies make slow cookers.  I have one made by Hamilton Beach and the other two are made by Crock Pot.  But we always seem to refer to these meals as "Crock Pot" meals.

Now, I know y'all are gonna read this recipe and say, "Um Brandie, this is called Chicken Parmesan and I don't see a speck of Parmesan anywhere in this recipe."And you would be right.  There isn't any in this particular recipe. I guess I should have called it Chicken Mozarella.  But we all know this by Chicken Parmesan so that's what I'm rolling with.  I hope you'll forgive me.   It's just that my family isn't a huge fan of the Parmesan flavor.  My Alex is slowly starting to enjoy it on his salads.  And I can sometimes sneak it into the breading. But more often than not, I leave it out.  So, if you'd like, feel free to add some shredded Parmesan into the breading on the chicken. Or sprinkle a bit on top along with the mozzarella.
 
Ingredients:
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)


Normally, I try to use frozen chicken breasts when I can for slow cooker meals.
But for this one, we need to brown the crust a bit first so they need to be raw or thawed chicken breasts.

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!
Printable Recipe Here







31 comments:

Elaine @ Cooking to Perfection said...

I'm looking for new crock pot recipes to try, so keep them coming! This one looks delicious.

Jessica @ A Kitchen Addiction said...

Keep the crock pot recipes coming! I need to start using mine more during the week!

Melissa said...

This recipe looks so good ( and easy to assemble ) =) love it!

I shared on Pinterest and Google+ ..plus I added to my recipe email folder, so I would remember to make this! =)

Melissa

JANNA said...

This looks sooooo delicious! Can't wait to try it!

JMD said...

I am totally all over these crock pot recipes. When it is 106 or worse and my husband does not want one more salad or sandwich...well, you understand?

Jennifer (the_statens@verizon.net) said...

Love my crockpot so thanks for sharing new recipes.
I must make a comment though about the "fancy" digital crockpots. We got one for Christmas one year and left in the morning with the thought that we would come home to a great smelling dinner. It didn't happen that way. The electricity at our house flipped sometime early morning and that turned off the crockpot and since its digital it didn't just turn back on. So we came home to a raw piece of meat that had to be thrown away. That was the end of the "fancy" digital crockpot at our house.

Morgan said...

Hey Brandie,
Host the Toast just featured this recipe in today's Link Love post.
You can view it here: http://blog.hostthetoast.com/link-love-10-crock-pot-recipes-you-will-love/
I love chicken parm and think the idea to make it in the crock pot is great! I can even forgive the lack of parmesan, haha. Thanks for the recipe!
-Morgan from Host the Toast

Bama Girl said...

Hi Brandie! Thanks for sharing this recipe! I love using the crock-pot and this sounds delicious! Blessings from Bama!

Sandra :) said...

Made this tonight - it was great :)

Kris said...

I'm making this tonight. It looks awesome and smells amazing.

Jennie said...

Has anyone done this and put it on HIGH for 3-4 hours? I'm gone too long all day to do it on low in the AM..I come home for lunch & throw stuff in there. I'm afraid of the panko burning though?

Karalee said...

I made this on the low setting but it was soo tender that it fell apart. It's probably just the settings on my crockpot. Nonetheless, it was amazing! I am trying in on high heat tonight for three hours. I'm sure it will be more than done and turn out just as great!

Anonymous said...

Welllll, I just tried this and realized I forgot to fry the chicken first! I just laid the breaded pieces in. Hope it turns out ok!

Anonymous said...

made this tonight! very good I added a little parm cheese to my bread crumbs. love love your website!

Angela said...

I have a question for ya. What if I wanted to make some of this a head of time? For example, I would bread the thawed chicken, brown it, and then freeze it in a separate bag. Then I would have some chicken ready to go when I needed them, right? Then when the time comes to cook them, throw the frozen breasts on tops of the sauce like normal.

Stacey said...

Best chicken parmesan recipe ever! I made it last night, exactly as directed, and it turned out delicious. Was ready in six hours. Thank you, Brandie!!!

Anonymous said...

I made this last night and it was fabulous!

Anonymous said...

Just put in the crockpot can't wait to try it this evening!!

jen said...

Made this without the milk. (It makes my little one wheezy) Took his out and then added cheese. We loved it! Even the wheezy one:)

Barb S. said...

Brandi,
Hi! My husband and I made it when our son went away for church camp for the week last week! Son was so bummed when he came home and found out that we had already had it! Guess that we'll be making it again, once son's home for longer than a week this summer! It was delicious! Thanks for sharing the recipe!

Jenny said...

I love my slow cooker and I love this recipe! The chicken comes out so tender - great for a week night. I just come in the door from work, boil some noodles and serve! Delicious!!

Down South Mama said...

Making this tonight! If it turns out well (and I think it will!) I'm adding this to my blog with a nod to you! Thanks for the abundance of crockpot recipes!

Sigrid said...

I love 'slow cooker' recipes and this one is a KEEPER for sure. I'm also not a big fan of parmesan and love the change to mozzarella cheese.
Thanks again for a great recipe!

tulipnjoe said...

I am new to your site and so excited to have
found it. My family love, love your
Crockpot Chicken Parmesan. Looking forward
to more wonderful goodies.

Anonymous said...

Can't wait to try this. I love Chicken Parmesan. Thank you so much for posting all your great recipes!

willowwillow46 said...

I was wondering if the chicken breading is still crisp when the chicken is finished cooking? Is there a consensus (for the crispiness of the crust)? on whether this chicken dish should be cooked on Hi for 3-4 hours or on Low for 6-8 hours?
Thanks.

Pippi21 said...

Brandy, this sounds delicious! Will add it to my list of things to try. Have made and served several of your cump cake recipes and are going to serve the pumpkie pie dump cake next Friday night for a neighbor's birthday party. Seven of us on our court celebrate birthdays by hosting dessert parties. It doesn't always fall on the birthday lady's real birthday; we try for that date but try to make it so all can attend. After all when you're Sr. Citizens age, who's fussing at whether it's on the actual birthday or not? We just enjoy the comaradie of good neighbors! The guest of honor will be either 89 or 90 but she's a young one!

Diane said...

I had some chicken to use up tonight, and although I have made this recipe before, I didn't think about dinner early enough in the day to make this in the crock pot.

I followed the recipe, but used a 13x9 baking dish and just baked the chicken in a 350 degree oven for about half an hour.

Dinner was ready in no time, and the room was silent as my family DEVOURED this meal.

When he was done eating, my picky-eater son simply said "You need to make this more often!"

Thank you for the terrific recipe Brandi!

Kim Honeycutt said...

Hi Brandi! So funny, my husband and I had chicken parm for dinner last night and I'm having the left-overs for lunch today. We love it and have a favorite restaurant (Clemmons Kitchen in Clemmons, NC) that we love to get it from.

Now, maybe I can make it just as good at home. Thanks!! Pinning it!

Anonymous said...

Hello,

I was wondering if it is possible to cook this in the oven the same way?

I want to cook it for tonight, but I don't have enough time for the crock pot. So I want to try it in the oven, where it doesn't have to cook as long.

Thanks

Brandie Skibinski said...

Thank you for all the sweet comments everyone! I'm so happy you enjoy this one as much as I do. As for baking in the oven, you can absolutely do it with this recipe. Preheat oven to 400f degrees. Follow this recipe with the breading and pan frying. Then stick it in a glass baking dish that has the sauce in it. Bake for about 15 minutes. Then take out, add cheese on top and bake for a few more minutes until cheese is melted. :)