Crock Cooker: Parmesan Chicken Thighs

Prep Time 10 mins
Cook Time 8 hrs
Total Time 8 hrs 10 mins
Servings 6 servings


  • 1/2 cup bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 pounds chicken thighs
  • 1/2 cup flour
  • 1 large egg beaten
  • 1 15-oz. can diced tomatoes
  • 1 15-oz. can tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 clove crushed garlic


  • Mix the bread crumbs, Parmesan, salt and pepper together.
  • Heat olive oil in a large skillet over medium heat.
  • Rinse chicken and pat dry. Dredge chicken in flour and then dip in egg. Coat in bread crumb mixture.
  • Add to the hot oil. Brown the chicken on both sides and then place the pieces in the crock cooker.
  • Mix together the tomatoes, tomato sauce, oregano, basil, and garlic. Pour over the chicken.
  • Cover the crock cooker and cook on low for 8 hours.


SERVING SUGGESTION: Serve the chicken over hot noodles with the sauce.
VEGETARIAN: Use non-breaded faux chicken patties instead of chicken thighs.
GLUTEN FREE: Make sure bread crumbs, flour, tomatoes and tomato sauce are gluten free.
NUTRITION: 429 Calories; 26g Fat (55.6% calories from fat); 28g Protein; 20g Carbohydrate; 2g Dietary Fiber; 141mg Cholesterol; 868mg Sodium. Exchanges: 1 Grain (Starch); 3 1/2 Lean Meat; 1 Vegetable; 3 Fat.
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