Crockpot Chicken Parmesan
INGREDIENTS
- 4 boneless skinless chicken breasts, (about 1 pound total)
- ½ teaspoon salt, or to taste ½ teaspoon black pepper, or to taste 1 large egg
- 1 cup almond milk
- 1 cup pork rinds
- ⅓ cup freshly grated parmesan cheese
- 4 cups marinara sauce, or spaghetti sauce, divided
- 2 cups freshly shredded mozzarella cheese, divided
INSTRUCTIONS
- Sprinkle chicken breasts with salt and pepper.
- In a shallow bowl, whisk together egg and milk.
- In a second shallow bowl, combine pork rinds and parmesan cheese.
- Dip each chicken breast into the egg mixture and then into the pork rind mixture, coating both sides well.
- Spread ½ cup marinara sauce in the bottom of the slow cooker. Place coated chicken breasts in a single layer over the sauce.
Sprinkle 1 cup of mozzarella cheese evenly over the chicken, then pour the remaining sauce over the top. - Cover the crockpot and cook on LOW for 5 hours. Confirm that the chicken is cooked through by inserting a cooking thermometer into the thickest portion of chicken. The internal temperature should be 165°F.
- Once the chicken is cooked, sprinkle the remaining mozzarella cheese over everything. Cover, and continue cooking for about 15 minutes longer, or until the cheese melts.