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Crock Pot Chicken Parmesean

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Ingredients
  

For the Chicken:

  • 4 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 1 cup bread crumbs
  • 1 cup Parmesan cheese, grated, divided
  • ½ cup mozzarella cheese, grated
  • 2 eggs, lightly beaten with ½ cup water
  • 1 tbsp. dried basil
  • 1 tbsp. dried oregano
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. salt
  • ½ tsp. freshly ground black pepper

For the Sauce:

  • 1 28-ounce can crushed tomatoes
  • 1 8-ounce can plain tomato sauce
  • 1 tbsp. tomato paste
  • 2 cloves garlic, minced
  • 1 tbsp. dried basil
  • Salt, to taste
  • Freshly ground black pepper, to taste

For the Pasta:

  • 8 ounces uncooked penne pasta
  • ½ cup water

Instructions
 

To prepare the chicken:

  • In a large bowl, combine the bread crumbs, 1/2 cup of the Parmesan cheese, dried basil, dried oregano, garlic powder, onion powder, salt and freshly ground pepper; stir well to combine all ingredients.
  • Place the all-purpose flour in a separate bowl and the eggs in yet another bowl.
  • Place the chicken breasts between two pieces of plastic wrap or parchment paper.
  • Using a meat mallet or a rolling pin, lightly pound the chicken breasts: mainly in the middle and along the thickest side, to an even thickness.
  • One by one, bread the pounded chicken breasts by dredging each piece in the flour; shake off excess.
  • Next, dip the chicken breast into the eggs, making sure it's completely covered; let excess egg drip off.
  • Then place in the bread crumb mixture; ensuring it is fully coated; press lightly to make sure the bread crumbs stick to the chicken; move to a plate and repeat with the remaining chicken breasts.

To prepare the sauce:

  • Place all the ingredients for the sauce into the crock pot; stir well to fully combine thoroughly.

To cook the chicken Parmesean:

  • Place breaded chicken breasts on top of sauce; cover tightly with a lid; turn heat to low and cook for 4 hours.
  • After chicken has mostly cooked, remove lid and carefully transfer chicken breasts onto a plate.
  • To the crock pot, add the penne pasta and 1/2 cup of water; stir well to combine; cover tightly again and cook for 20 minutes.
  • When pasta is nearly cooked, remove lid from crock pot; return the chicken to the slow cooker.
  • Evenly distribute the mozzarella cheese and the remaining 1/2 cup of Parmesan cheese over the chicken breasts.
  • Cover tightly with the lid and continue cooking another 20 - 30 minutes or until the cheese has melted and the pasta is completely cooked.

Notes