Slow cooker chicken parmesan

I’m sure you have heard of and/or tried chicken parmesan. It is the ultimate italian-food-lover’s dish. Crisp breadcrumbs with stringy gooey mozzarella cheese and just the right amount of tomato sauce.

How about making it in a slow cooker? I swear the idea just came to my mind one day out of nowhere…the question is, why not?


2 large chicken breasts, sliced into cutlets
1/2 cup all purpose flour
1 large egg, beaten
2 tbsp water
1 cup breadcrumbs
mozzarella ball, sliced thinly
2 cups pasta sauce with 1 cup water, mixed
3 tomatoes, chopped

Start by spreading enough chopped roma tomatoes to cover the bottom of the slow cooker.

Bread the chicken cutlets by dipping in the salt and pepper flour and shaking off any excess. Soak it into the beaten egg and water mixture. Coat it in breadcrumbs.

Lay them on top of the tomatoes but do not overlap. Spoon some of the pasta sauce on top of each cutlet and then cover with mozzarella slices. Put in a layer of chopped roma tomatoes.

Repeat these layers until all cutlets are in the cooker. Finish the top layer with remaining tomatoes and sauce.

Cook on low for 5 and a half hours, watch the sides so they don’t burn. If they start getting dark, put it to keep warm at around the 5 hour mark.

You will need the proper utensils to take these chicken cutlets out :)

The chicken is fork tender and all the flavour of the tomatoes and cheese are there. This is an interesting way to have chicken parmesan and I’ll definitely be making it this way again! Give it a try from your traditional oven baked chicken parm, you will be surprised :D

The breadcrumbs are obviously softened but this honestly doesn’t taste bad.


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