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Slow Cooker Chicken Parm

Print Recipe
Incredibly tender and delicious way to cook everyone's favorite chicken dinner - slow cooked with Rao's and mozzarella, topped with fresh basil and red pepper flakes.
Course dinner
Cuisine Italian
Prep Time 15 minutes
Cook Time 4 hours
Servings 6 people

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

This is my version of a very common internet recipe, that uses parts from several out there - I love this so much I eat the leftovers for breakfast the next day.
This also makes an incredible pasta sauce when shredded - you could even add cooked pasta for the last thirty minutes of cooking and top with an extra layer of cheese.