Ingredients
Scale
- 1 egg beaten
- â…“ cup Italian seasoned bread crumbs
- â…“ cup Parmesan cheese shredded
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 chicken breasts boneless, skinless
- 1 ½ cups mozzarella cheese shredded
- 24 ounces spaghetti sauce
- ½ cup Italian cheese blend shredded
- 8 ounces dry spaghetti
Instructions
- Spray the crock pot with non-stick cooking spray.
- In a small shallow bowl, whisk the egg until foamy.
- In a separate shallow bowl, mix the bread crumbs, Parmesan cheese, salt, and pepper.
- Dip each chicken breast into the egg, then coat evenly with the bread crumb mixture and place in a single layer in the crock pot.
- Sprinkle shredded mozzarella cheese on top and pour the pasta sauce evenly over the cheese.
- Cover and cook on LOW for 5-6 hours.
- Sprinkle the Italian cheese blend over the top, cover, and cook on low for an additional 10 minutes or until the cheese is melted.
- Prepare the spaghetti according to package directions, drain, and serve with the chicken parmesan.
Last Step:
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Serve with a side salad for a complete meal.
Pasta sauce can be adjusted according to taste; try adding herbs for extra flavor.
Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 310 minutes
- Category: Dinner
- Method: Crockpot
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 583
- Sugar: 6g
- Sodium: 984mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 146mg