A few weeks ago, I featured Crock Pot Chicken Parm by The Rickett Chronicles on my weekly recipe and craft linky — It’s a Keeper Thursday. It looked so good, and I’m a sucker for a new slow cooker recipe! I’m determined to build up a good stock of delicious recipes that use Big Red (my slow cooker).
Her recipe included a second recipe for Roasted Roma Tomatoes. I just had to give that a try too! I’ll be posting that recipe in a day or so — be sure to check back! Trust me…you won’t be sorry you did!
Compliments of It’s a Keeper
Original Recipe From The Rickett Chronicles
3-5 boneless, skinless chicken breasts
1/2 c Italian seasoned bread crumbs
1/2 c grated Parmesan cheese
1/4 tsp black pepper
1/4 tsp kosher salt
1 Tbsp olive oil
1 egg beaten
1 cup shredded mozzarella
1 batch roasted Roma tomatoes (makes 6 cups, use more or less to your liking)
Drizzle olive oil all over the bottom of the crockpot. In a medium bowl or shallow plate, beat the egg. In another bowl or shallow plate, mix bread crumbs, spices, and grated cheese together and set aside. Dip each chicken breast into egg and then dredge in your breadcrumb mixture, making sure to evenly coat all sides. Place coated chicken on the bottom of crock pot. Sprinkle mozzarella on top of the chicken and pour the roasted Roma tomatoes and sauce over the chicken breasts. Cover and cook on LOW for 6-7 hours.
Is It a Keeper?
This was pretty good. It’s not the same as traditional chicken parm that’s baked in the oven, but it’s a good second. Lots of good flavors. Yummy sauce. Cheesy-ness. It’s definitely easy enough to make – which is a huge plus over the oven variety! All in all, I would say this is a keeper! A good hearty recipe for a busy weeknight!
P.S. Make sure you give those tomatoes a try!
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