Slow Cooker Chicken Parmesan

4 Boneless, Skinless Chicken Breasts 

Marinara Sauce  (approximately 25 ounces), Homemade if you can

1 cup Italian Seasoned Panko Bread Crumbs 

⅓ cup Grated Parmesan Cheese

1 teaspoon garlic powder

1 teaspoon Salt

1 teaspoon black pepper

1 large egg

1 cup whole milk

2 cups shredded mozzarella cheese

Top of Form

Bottom of Form

In a shallow bowl, stir together 1 cup of bread crumbs, ⅓ cup of parmesan, 1 tsp of garlic powder, 1 tsp of salt and 1 tsp pepper. 

In a separate shallow bowl, whisk together 1 cup of milk and 1 egg.  

Dip each of the 4 chicken breasts in the egg mixture and then coat the chicken breasts with the bread crumb mixture.  Making sure that the entire chicken breast is coated with the bread crumb mixture. Continue this process until all the chicken breasts are coated. 

Spread some marinara sauce into the bottom of the crock pot making sure to cover the bottom of the crock pot. 

Place the chicken breasts in the crock pot on top of the sauce into a single layer.  

Top with 1 cup of shredded mozzarella cheese.  Then top with the remaining marinara sauce. 

Cover and cook on low for 5-6 hours until the chicken is cooked through (internal temperature of 165 degrees Fahrenheit).  

Top the chicken with the remaining mozzarella cheese.  Cover and cook for 10-15 minutes until the cheese is melted. 

Serve as is or over pasta and enjoy!