Easy, reliable, and incredibly delicious chicken parmesan, topped with Rao’s and mozzarella – the ultimate weeknight indulgence.
September always sneaks up on us, and before we know it, the lazy summer schedule is long gone and life gets back in action – full throttle. Open house nights, kids sports, meetings, and just getting busy with schoolwork all add up to less time to make dinner in those important evening hours. The slow cooker is my best friend in times like this. I have a few great recipes, and this one might just be my favorite. It stands up on its own, can be turned into a pasta sauce, and makes everyone happy ages 2 to 92. It’s a combination of many simple recipes found on-line, and I think it rocks.
The chicken gets breaded, and bakes in the bottom of the dish, topped with marinara (RAO’S!) and shredded mozzarella, and the entire thing cooks into a tender, delicious mess of a meal. It won’t look like your typical chicken parmesan with one piece of chicken per serving, but rather piles of torn chicken bathed in red sauce and gooey cheese, lending itself almost better to a shallow bowl than a plate. Sometimes I like to toss in cooked pasta after finishing the cooking, shredding the chicken into a thick pasta sauce, and topping with a little more shredded cheese and slow cooking until that melts – like a chicken parm lasagna on steroids!
Slow Cooker Chicken Parm
Equipment
- slow cooker
Ingredients
- 2 Tbsp Olive Oil
- 2 1/2 - 3 lbs boneless, skinless chicken breasts
- kosher salt and black pepper
- 1 large egg
- 1 cup Italian Style breadcrumbs
- 3/4 cup grated parmesan cheese
- 1 28 oz jar of Rao's Marinara Sauce
- 12 oz grated mozzarella cheese
- 1 sprig fresh oregano, or 1 tsp dried
- 1 tsp red pepper flakes
Instructions
- First, oil the basin of the slow cooker with about 2 Tbsp of Olive Oil. This will both help form a crust, and prevent the chicken from sticking to the sides of the dish.
- Rinse and pat dry your chicken breasts - you should have about 5 -6 in total. Season liberally with salt and pepper. In a shallow bowl or pie plate, combine the egg with 1 Tbsp of water, whisking to combine with a fork. In a second shallow bowl, mix the breadcrumbs and grated parmesan cheese. Working with one chicken breast at a time, dip in the egg wash on both sides, and then into the crumb mixture, pressing to adhere on all surfaces. Place the chicken breasts like a puzzle into the bowl of the slow cooker. It's fine if they overlap, but they should cover the base fully.
- When the chicken is all in the basin, top with a jar of Rao's Marinara, or sauce of your choice. No need to mix, as this dish cooks in layers and the sauce helps seal the chicken for tender cooking below. On top of the marinara, add a thick layer of mozzarella, top with oregano and red pepper flakes, and put the lid on! Cook on HIGH for 3-4 hours - I tend to find it done around 3 hours or so, but depending on your slow cooker, you may need four hours.
- When ready to serve, dig into the chicken and pull out by the spoonful from the top - the chicken will be fall apart tender, so on the plate this won't look like a traditional chicken parmesan breast, but trust me it's DELICIOUS! Serve with extra grated parmesan and freshly torn basil.
Notes
1 Comment
This got a, “Oh my gosh this is good” from ages 8-82. Perfect for a family with busy after school schedules. Initially, I was skeptical of the breadcrumbs being mushy by not being seared. I was wrong…. Just trust the recipe. This will be a once a week main course for hockey season.