Slow Cooker Parmesan ChickenI must admit that this isn’t the type of thing I would normally cook, I thought it would be a bit rich with the cheese topping but it was actually very nice.

As a kid, I loved Cordon Bleu Chicken and this has inspired me to try making that next.

4.0 from 1 reviews

Slow Cooker – Breaded Parmesan Chicken
Prep time

Cook time

Total time


Recipe type: Slow Cooker
Cuisine: Chicken
Serves: 3-4

  • 1 egg, beaten, seasoned with salt and pepper
  • 500g skinless, boneless chicken brasts
  • 85g natural bread crumbs
  • 1 TBSP olive oil
  • 350g jar of tomato based pasta sauce (I used Lloyd Grossman’s Tomato and Basil)
  • 3-4 slices of cheddar cheese
  • 60 g grated parmesan cheese

  1. Ideally put the egg in a flat bottomed dish and the same goes for the breadcrumbs but in a separate dish.  I set them up like a mini assembly line next to the cooker.
  2. Heat the oil in the frying pan.  Then dip each chicken breast in the egg, covering both sides.  Then dredge it through the bread crumbs, make sure they are well coated.  Then fry each chicken breast for approx 3 minutes each side.
  3. Pour the jar of tomato sauce in the slow cooker.  When the chicken breasts are done, transfer them to the slow cooker, placing them gently on top.  Cover and cook on low for 4-6 hours.
  4. About 30 minutes before you are ready to serve place a slice of cheddar on each chicken breast and sprinkle with some parmesan and a bit of black pepper if you wish.  Turn the slow cooker to high and cook for another 30 minutes.
  5. Serve with Basmati Rice and a veg of your choice.

If you like the look of any of our recipes or have tried one, please do RATE them via the comments section at the bottom.


About the Author

A slightly older mum of one, who drinks far too much red wine and has an unhealthy obsession with her slow cooker. She's on a mission to show everyone that there is more to Slow Cooking than Stews! If she sees another Pulled Pork Recipe she will scream! Find me on Google+

1 Comment on this article. Feel free to join this conversation.

  1. Chrissie Saunders May 22, 2013 at 8:35 am - Reply

    A pleasant surprise….

Leave A Response

Rate this recipe: