I found this recipe on pinterest several months ago and while I pinned it, I had little to no interest in making the recipe. I thought it deserved pinning, but it did not sound good. At all. It sounded like it would make mushy chicken. However, I was in the mood to try something new and thought...ok. Let's give it a go. I dreaded making it. I knew it would not be good. There just wasn't anyway. Even when it finished and I started to get it out to serve it, I was dreading it. Terrible, isn't it!!
As I carefully took out the chicken (as you know, I am sure, chicken falls apart when slow cooked), I thought...hmmmmm. I let it cool a bit while cooking the spaghetti noodles to pair with the sauce. I decided to taste the chicken so I could aptly warn the family. I took a bite and imagine my surprise when it actually tasted really good.
The verdict from the fam was pretty typical. I was surprised that Sierra liked it as much as she did (she typically does not care much for red sauce). Everyone genuinely liked the results. Was it a favorite? No. Will it be made again? You bet. My one and only complaint is, as I have stated in the past, the best way to crock pot chicken breasts is to use already frozen breasts...but this recipe needs to have thawed breasts. The result was a bit dry. However, everyone agreed that while they were a bit dry, the flavor was still great and the dryness easy to ignore.
Here is the recipe as is with my tiny changes:
CROCK POT CHICKEN PARMESAN
recipe from: Siggy Spice
2-4 boneless, skinless chicken breast halves
1/2 cup Italian Seasoned Bread Crumbs
1/4 cup Parmesan Cheese (Fresh Shredded)
1/4 t black pepper
1/4 t kosher salt (I used garlic salt)
1 TBSP olive oil
1 egg, beaten
sliced or shredded mozzarella cheese (I used freshly shredded)
favorite jarred marinara sauce (Newman's Own Marinara)
Spread the 1 TBSP of olive oil into the bottom of your crockpot.
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 in the bottom of the crockpot.
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 for 5-6 hours or high for 3. (I did low for 5-6 hours)
Serve with your favorite pasta.
As I carefully took out the chicken (as you know, I am sure, chicken falls apart when slow cooked), I thought...hmmmmm. I let it cool a bit while cooking the spaghetti noodles to pair with the sauce. I decided to taste the chicken so I could aptly warn the family. I took a bite and imagine my surprise when it actually tasted really good.
The verdict from the fam was pretty typical. I was surprised that Sierra liked it as much as she did (she typically does not care much for red sauce). Everyone genuinely liked the results. Was it a favorite? No. Will it be made again? You bet. My one and only complaint is, as I have stated in the past, the best way to crock pot chicken breasts is to use already frozen breasts...but this recipe needs to have thawed breasts. The result was a bit dry. However, everyone agreed that while they were a bit dry, the flavor was still great and the dryness easy to ignore.
Here is the recipe as is with my tiny changes:
CROCK POT CHICKEN PARMESAN
recipe from: Siggy Spice
2-4 boneless, skinless chicken breast halves
1/2 cup Italian Seasoned Bread Crumbs
1/4 cup Parmesan Cheese (Fresh Shredded)
1/4 t black pepper
1/4 t kosher salt (I used garlic salt)
1 TBSP olive oil
1 egg, beaten
sliced or shredded mozzarella cheese (I used freshly shredded)
favorite jarred marinara sauce (Newman's Own Marinara)
Spread the 1 TBSP of olive oil into the bottom of your crockpot.
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 in the bottom of the crockpot.
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 for 5-6 hours or high for 3. (I did low for 5-6 hours)
Serve with your favorite pasta.
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