All Recipes Crockpot, Slow Cooker Poultry

Chicken Parmigiana

Chicken Parmigiana

Chicken breast or thigh fillets 1 per person
2 eggs beaten
Pasta Sauce
1 cup of water

Season the beaten egg with the salt and pepper. Dip the breast in the egg then coat in breadcrumbs. Place in the bottom of the slow cooker cover with half the pasta sauce, top up the jar with water, shake the jar to mix, then add to the slow cooker as well. Cook on low for about 4 hours.

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