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Crock Cooker: Parmesan Chicken Thighs
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Prep Time
10
minutes
mins
Cook Time
8
hours
hrs
Total Time
8
hours
hrs
10
minutes
mins
Servings
6
servings
Ingredients
1x
2x
3x
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
Instructions
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.
Notes
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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