Crockpot Chicken Parmigiana Recipe

Name: Crockpot Chicken Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 each chicken breasts; 1 each egg plant small, sliced; 1 each eggs; 10 1/2 ounces pizza sauce canned; 1 teaspoon salt; 6 each mozzarella cheese slices; 1/4 teaspoon black pepper; 1 cup bread crumbs; 1/2 cup butter; 1 x parmesan, parmigiano-reggiano cheese, grated

Servings: persons

3 each chicken breasts
1 each egg plant small, sliced
1 each eggs
10 1/2 ounces pizza sauce canned
1 teaspoon salt
6 each mozzarella cheese slices
1/4 teaspoon black pepper
1 cup bread crumbs
1/2 cup butter
1 x parmesan, parmigiano-reggiano cheese, grated

1
If using whole chicken breasts, cut into halves.
2
In a bowl beat egg, salt, and pepper.
3
Dip chicken into the egg, then coat with crumbs.
4
In a large skillet or crockpot with a browning unit, saute chicken in the butter.
5
Arrange eggplant and the chicken in pot, (place eggplant on the bottom or it will not cook completely.)
6
Pour pizza sauce over the chicken.
7
Cover and cook on low 6 to 8 hours.
8
Add mozzarella cheese; sprinkle parmesan cheese on top.
9
Cover and cook 15 minutes.

927

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 each chicken breasts, 1 each egg plant small, sliced, 1 each eggs, 10 1/2 ounces pizza sauce canned, and more.

Yes, Crockpot Chicken Parmigiana falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crockpot Chicken Parmigiana

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