Slow Cooker Chicken Parmesan
A healthy chicken parmesan recipe made in a slow cooker! Unbreaded chicken thighs are seasoned and cooked in a simple red sauce then topped with homemade breadcrumbs for crunch!
Servings: 6 servings
Ingredients
- 28 ounce crushed tomatoes canned, or use heirloom tomato sauce
- salt and pepper to taste
- 1.75 to 2 pounds boneless skinless chicken thighs
- 1 cup mozzarella cheese shredded, divided
- ½ cup Parmesan cheese shredded, divided
- ½ cup panko breadcrumbs
- 1 tablespoon unsalted butter melted
- Cooked angel hair pasta for serving (optional)
- Chopped fresh parsley for garnish (optional)
Instructions
- In a large (6 qt) slow cooker, pour and spread just enough crushed tomatoes to cover bottom of slow cooker. Sprinkle with salt, to taste.
- Place chicken thighs in an even layer in slow cooker. Sprinkle with more salt and pepper. Sprinkle with 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Pour remaining crushed tomatoes evenly over top.
- Cover slow cooker and cook on low 6 to 7 hours or high 3 to 4 hours, until an instant-read thermometer inserted in chicken thighs reads 180 degrees F.
- Meanwhile, heat broiler and line a baking sheet with foil. In a small bowl, combine panko breadcrumbs with butter and a pinch of salt and pepper. Spread in a thin, even layer on foil-lined baking sheet. Broil 3 to 5 minutes, stirring occasionally, until breadcrumbs are evenly golden brown.
- When chicken is cooked through, sprinkle remaining mozzarella cheese over top. Serve in bowls over pasta, if desired, topping chicken with breadcrumbs and remaining Parmesan cheese. Garnish with parsley, if desired.
Nutrition
Calories: 325kcal | Carbohydrates: 14g | Protein: 35g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 151mg | Sodium: 580mg | Potassium: 744mg | Fiber: 3g | Sugar: 6g | Vitamin A: 566IU | Vitamin C: 12mg | Calcium: 260mg | Iron: 3mg