This Crock-pot Chicken Parmesan is easy and delicious. Even the breading process went smoothly (and I always dread that step). Since it's a simple recipe, I didn't make many modifications. First, I used chicken thighs since that is what I had on hand. I also combined some mozzarella and Provolone cheese rather than using straight up mozzarella. Since I halved the recipe, it didn't take as long to cook, but I switched to warm at about six hours and it held fine.
I'm looking forward to making this recipe again. It doesn't have the normal weird "chicken in a crock-pot" flavor, and, in fact, tastes like it would from baking it in the oven. Just what I like.
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