This was a "Wow!" recipe for me for sure! I am really picky about Chicken Parm...my attempts at homemade were lacking and it's been awhile since I've tried it. Well, this did not disappoint and I am so glad there are leftovers for lunch tomorrow! This will be in regular rotation and my "go to" recipe for Chicken Parmigiana.
**In the past I used store-bought marinara and breadcrumbs. For this recipe I used this super easy homemade marinara (scroll down the link for recipe) and mixed up my own Italian breadcrumbs (also very easy). My husband agrees that the homemade sauce really made a difference.**
Slow Cooker Chicken Parmigiana (adapted from Fix It and Forget It)
1/4 tsp. pepper
6 boneless, skinless chicken breast halves
1 cup Italian bread crumbs
2-4 TBSP olive oil (enough to coat pan)
14 oz marninara sauce
1. Beat egg, salt and pepper together. Dip chicken into egg and coat with bread crumbs. Saute chicken in olive oil in skillet just to sear it. You are not cooking the chicken through. I cooked mine about 3-4 minutes per side on med-high to get it nice and crispy.
2. Arrange chicken in slow cooker and pour marinara sauce over chicken.
3. Cover. Cook on Low 6-8 hours.
4. Layer mozzarella cheese over top and cook on low an additional 15 minutes.
**Another note: I used 2 huge chicken breasts and it cooked in 6 hours. I also eye-balled the amount of sauce. I only poured a little over the chicken and up the sides. I think the coating stayed crispy that way.