Crockpot Chicken Parmesan

I created this recipe to use up a huge container of homemade chicken fingers. I had a combination of thin sliced chicken and boneless chicken tenders. Feel free to use one or both of them for this recipe. You can also use the cooked chicken as homemade chicken fingers with honey mustard or ranch dipping sauce.


I bake the chicken so I don't have to stand over the stove and a frying pan. By using panko breadcrumbs and spraying the chicken with cooking spray before baking, you achieve a crunchy coating without all of the calories.


ENJOY!!!

For the chicken

2 pounds thin sliced or boneless chicken tenders

1 cup panko breadcrumbs

1 cup Italian seasoned breadcrumbs

¼ cup grated parmesan cheese

2 eggs

¼ cup water

1 cup all purpose flour

Salt and freshly ground pepper

For the Parmesan

2 jars of your favorite pasta sauce (I like Barilla or Newman’s Own)

3 - 4 cups shredded mozzarella cheese

1 cup grated parmesan cheese

Preheat oven to 425°. Line 2 large rimmed baking sheets with foil and spray with nonstick cooking spray.

Place flour in a large shallow dish, add salt and pepper to taste. In a 2^nd shallow dish, beat eggs and water. In a 3^rd shallow dish combine the breadcrumbs and the parmesan cheese.

Dredge chicken in the flour and shake off excess. Dip in egg then in breadcrumbs. Place on baking sheet. Repeat with remaining chicken. Spray tops of chicken with cooking spray.

Bake for 15-18 minutes or until cooked throughout. Remove from oven and set aside. This step can be done in advance and refrigerated.

Spray a large 6-7 qt. crockpot with nonstick cooking spray. Cover the bottom with sauce (about ½ cup), layer with chicken to cover the bottom. Cover with more sauce, then mozzarella cheese and sprinkle with parmesan cheese. Repeat layers with remaining chicken (typically 3 – 4 layers). Finish with the sauce and cheeses.

Cover and bake on HIGH for 4-5 hours or LOW 6-8 hours. Serve over your favorite pasta.