Crock Pot Chicken Parmesan Recipes

Steps:

• In a shallow bowl, combine bread crumbs, Parmesan cheese, Italian seasoning, pepper and salt. 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., Transfer chicken to a 4- or 5-qt. slow cooker. Pour sauce over chicken. Cook, covered, on low for 4-6 hours or until a thermometer inserted in chicken reads 165°. Top with cheese, recover, and cook for 10-15 minutes, until cheese is melted. If desired, serve with hot cooked pasta.

Steps:

• Place chicken, milk, and butter in crock pot and cook on low 5-6 hours (until done).
• When chicken in cooked through, remove from crock pot and add cornstarch and parmesan cheese to juices in crock pot and stir until thickened.
• Spread cheese mixture on chicken, sprinkle with parsley, and serve.

Steps:

• Arrange chicken breasts in slow cooker.
• Pour sauce on top.
• Cover and cook for 6 to 8 hours on low.
• Add mozzarella cheese slices and let melt over the breasts.
• Serve with spaghetti.
• Sprinkle with the parmesan cheese.
• voila!

Steps:

• Brown chicken with garlic, salt, pepper and Italian seasoning in a little olive oil.
• Mix tomato soup, water, and bay leaf in crock pot, add chicken and cook for 3 to 4 hours until tender - my crock pot seems to cook very quickly, much quicker than the old one I had years ago so cooking time is approximate.
• Remove chicken and sauce to casserole dish, (remove bay leaf) sprinkle with mozzarella and Parmesan cheese.
• Heat in 160 deg C - 180 deg C (324 deg F - 350 deg F) oven until cheese is melted.
• Serve with rice or noodles.

Steps:

• Cut whole chicken breasts into halves.
• In bowl, beat egg, salt, and pepper.
• Dip chicken into egg then coat with crumbs.
• In large skillet, saute chicken in butter or margarine. Arrange chicken and eggplant in crock pot with eggplant on bottom.
• Pour pizza sauce over chicken.
• Cover and cook on low 6 to 8 hours.
• Add Mozzarella cheese 15 minutes before serving.
• Top with Parmesan cheese.

Steps:

• Spread flour on a shallow plate. Beat eggs in a bowl. Pour bread crumbs into a shallow bowl. Dredge chicken breasts in flour. Dip in egg and roll in bread crumbs to coat.
• Melt 2 tablespoons butter in a large skillet over medium heat. Fry breaded chicken breasts, 2 at a time, until golden brown, 4 to 6 minutes per side. Transfer to a plate. Repeat with remaining butter and chicken breasts.
• Layer chicken breasts in a slow cooker, covering each layer with marinara sauce.
• Cook on low until flavors combine, 2 1/2 to 3 hours.
• Preheat oven to 325 degrees F (165 degrees C).
• Place chicken breasts side-by-side in a baking dish, spooning additional sauce on top. Place 2 slices mozzarella cheese over each piece of chicken. Sprinkle Parmesan cheese, oregano, basil, and garlic powder on top.
• Bake in the preheated oven until cheese is melted, about 10 minutes.

Steps:

• Season chicken with basil, oregano, rosemary, salt, and pepper.
• Melt butter in a large skillet over medium-high heat. Add chicken, skin-side down, and sear until golden brown, 2 to 3 minutes per side. Drain excess fat and set chicken aside.
• Place potatoes in a 6-quart slow cooker. Stir in olive oil, garlic, and thyme, then season with salt and pepper. Add chicken in an even layer over top.
• Cover and cook until potatoes are tender and chicken is no longer pink at the bone and the juices run clear, 7 to 8 hours on Low or 3 to 4 hours on High. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Serve immediately, sprinkled with Parmesan cheese and garnished with parsley.

Steps:

• Mix together onion soup mix, milk, cream of mushroom soup, and rice in a medium bowl.
• Lay chicken breasts in the bottom of a lightly greased slow cooker. Place one tablespoon margarine on each chicken breast and pour soup mixture over all. Season with salt and pepper to taste and sprinkle with grated Parmesan cheese.
• Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours.