I've been reading several recipes for crockpot chicken Parmesan and decided to give it a try. If you are a chicken Parmesan purist, this is not the recipe for you because there is not a crispy coating. However, if you like exceptionally moist, well-flavored chicken, this is for you. I haven't tasted chicken this moist in a long time. My mind is swimming with future potential recipes. I am also going to include the recipe for the biscuit although it isn't very difficult, but they were super yummy. The best part of the biscuit was the yummy crust on the bottom!
Crockpot Chicken Parmesan:2 boneless, skinless chicken breasts
1/2 c sun dried tomato Italian dressing
1 c spaghetti sauce of your choice
1/2 c cheese (I only had cheddar, but mozzarella would be better.)
1/2 - 3/4 c panko bread crumbs
1 t Italian seasoning
1. Marinate the chicken breasts in the dressing over night.
2. Spray the bottom of your crockpot with butter/oil spray so nothing will stick.
3. Mix the Italian seasoning and the bread crumbs in a shallow dish. Coat both sides of each chicken breast with the mixture and place in the crockpot.
4. Top each piece of chicken with 1/2 of the cheese and then 1/2 of the spaghetti sauce.
5. I cooked mine on high for about 3 1/2 hours (temp was 180°), but it could be cooked on low for about 6 hours.
Parmesan biscuits (I had some LO unbaked Pillsbury wheat rolls from last night, so this recipe is only for 4 biscuits. If you were using a whole tube, double the recipe.):
4 prepacked roll biscuits
2 T butter
1 t Italian seasoning
1/2 c Parmesan cheese
1. Preheat oven to 425°. While oven is preheating, melt butter in the bottom of a 8 x 8 square pan (use a larger pan if using a whole tube of biscuits) in the oven.
2. Once butter is completely melted, sprinkle the Italian seasoning in four sections.
3. Dip both sides of each biscuit into the Parmesan, pressing slightly to get cheese to stick. Place biscuits over Italian seasoning sections.
4. Bake for 12 minutes until done.
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