Crock Pot Chicken Parmigiana Recipe (Slow Cooker)
This Crock Pot chicken parmigiana recipe layers egg-coated chicken breasts with sliced eggplant and cheeses, then lets the slow cooker do the work over a long cook. The ingredient list is simple, and the how-to steps keep the layering and timing easy to follow.
Ingredients
Ingredients
Step-by-Step Method
Prep the ingredients
Pat the chicken breasts dry. Beat the egg in a bowl and mix in the salt and black pepper. Slice the eggplant into thin rounds.
Grease the slow cooker
Lightly coat the slow cooker insert with the butter and margarine to help prevent sticking.
Coat the chicken
Dip the chicken into the egg mixture and let the excess drip off. If needed, sprinkle a little extra seasoning over the chicken.
Layer everything
Add a layer of eggplant slices to the bottom. Arrange the chicken on top, then sprinkle with some mozzarella and parmesan. Repeat the layers until everything is used up.
Slow cook
Cover and cook on LOW for 8 hours, until the chicken is fully cooked through.
Rest and serve
Let it sit for 5–10 minutes with the lid off so the layers settle a bit, then serve warm.