Crockpot Chicken Parm

Yield: 4

Author: MA Satterfield

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Crockpot Chicken Parm

Prep time: 20 MinTotal time: 20 Min

Ingredients

• 1.5-2 lbs boneless skinless chicken cutlets
• 1/2 cup cassava flour or all purpose flour
• salt, to taste
• pepper, to taste
• 24.5 oz jar marinara sauce
• 2-3 tbsp olive oil
• Mozzarella
• fresh basil, optional for serving

Instructions

1. Lay the cutlets out and cover with parchment paper. Beat with a meat mallet until even and flat. Remove the parchment paper and season each piece with salt and pepper.
2. Pour flour in a bowl, dredge each piece of chicken in the flour then set aside.
3. In a pan over medium heat, drizzle oil. Once hot, pan fry each piece of chicken until a golden crust has formed on each side. About 2-3 minutes per side.
4. Place the chicken in a crockpot and cover with marinara sauce. Cover and cook on low for 4-6 hours. 10-15 minutes before the chicken is finished cooking, top with mozarella slices and cover to melt.
5. Once the cheese has melted, serve the chicken over pasta with fresh basil.

Notes

watch this recipe here!