Crockpot Chicken Parmigiana.. In another bowl, combine egg and water. Dip chicken in egg mixture, then in crumb mixture to coat both sides, patting to help coating adhere. Dip chicken into egg then coat with crumbs.

I love how this crock pot cooks evenly and is a breeze to clean up. If you prefer dark meat over white meat, you can use boneless, skinless chicken thighs instead of the chicken breasts. In a small bowl, whisk the egg until beaten. You can cook Crockpot Chicken Parmigiana. using 6 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Crockpot Chicken Parmigiana.

It's 5 each of Thawed chicken breasts.
You need 24 oz of Spagetti sauce. ( any kind ).
Prepare 1 of Onion powder.
Prepare 1 of Fresh ground pepper.
You need 1 of Fresh ground garlic salt.
It's 2 tsp of Sugar.

Mix the bread crumbs, Parmesan cheese, pepper and salt together in a medium bowl. To keep the sauce from getting watery, as sauces tend to get in the crock pot, you start with an extra thick sauce and add some cornstarch. The result is a super flavorful and tomatoey Crock Pot Chicken Parmesan with just the right amount of cheese and a crunchy Panko crumb topping. I was skeptical to try and make this, but this crockpot chicken parmesan isn't just good, it's AWESOME.

Crockpot Chicken Parmigiana. instructions

Add thawed chicken breasts to bottom of crock pot.
Pour spagetti sauce over chicken.
Add seasonings as desired.
Let sit on low heat for 3 hours n 30 min.
Cook desired noodles.
Done.

In fact, I have what I believe to be the ultimate chicken parmesan recipe. But this is just easier because it is a dump recipe that you has fewer steps and a 'set it and forget it' approach. Place chicken breasts side-by-side in a baking dish, spooning additional sauce on top. Sprinkle Parmesan cheese, oregano, basil, and garlic powder on top. Add the chicken to the slow cooker and sprinkle over the salt, pepper, and oregano; Pour over the pasta sauce.