Crockpot Chicken Parmigiana.
Crockpot Chicken Parmigiana.

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, crockpot chicken parmigiana.. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Crockpot Chicken Parmigiana. is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Crockpot Chicken Parmigiana. is something which I have loved my entire life.

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. I was skeptical to try and make this, but this crockpot chicken parmesan isn't just good, it's AWESOME.

To begin with this recipe, we have to first prepare a few ingredients. You can cook crockpot chicken parmigiana. using 6 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Crockpot Chicken Parmigiana.:
  1. Get 5 each Thawed chicken breasts
  2. Take 24 oz Spagetti sauce. ( any kind )
  3. Get 1 Onion powder
  4. Prepare 1 Fresh ground pepper
  5. Make ready 1 Fresh ground garlic salt
  6. Make ready 2 tsp Sugar

I really do use them a lot. 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.

Steps to make Crockpot Chicken Parmigiana.:
  1. Add thawed chicken breasts to bottom of crock pot
  2. Pour spagetti sauce over chicken
  3. Add seasonings as desired
  4. Let sit on low heat for 3 hours n 30 min
  5. Cook desired noodles
  6. Done

How to Make Crock pot Chicken Parmesan Recipe: Place chicken in the crock pot (chicken can be frozen). Stir the sauce and top the chicken with the cheese. In a small bowl, whisk the egg until beaten. Mix the bread crumbs, Parmesan cheese, pepper and salt together in a medium bowl. We covered the chicken with a little over a cup of fresh mozzarella (that was all we had left) topped with a few torn slices of provolone and a dusting of fresh grated Parmesan.

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