Ingredients:

  • 4 Boneless, skinless chicken breasts (about 6 oz / 170g each)
  • 1/2 cup All-Purpose Flour (60g)
  • 2 Large Eggs, lightly beaten
  • 1 cup Italian Breadcrumbs (100g)
  • 1/4 cup Grated Parmesan Cheese, finely grated
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Black Pepper
  • 2 Tablespoons Olive Oil (for searing, optional)
  • 24 oz Jar good quality Marinara Sauce (approx. 680g)
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Garlic Powder
  • 8 oz Fresh Mozzarella Cheese, sliced or torn
  • 1/4 cup Fresh Basil leaves, roughly chopped (for garnish)

Instructions:

  1. Trim chicken breasts of any excess fat. If very thick, slice them horizontally to create 6-8 thinner cutlets (about 3/4 inch thick).
  2. Set up breading station: Arrange three shallow dishes: one with flour, salt, and pepper; one with beaten eggs; and one with breadcrumbs mixed with the 1/4 cup grated Parmesan.
  3. Bread the Chicken: Dredge each cutlet first in flour (shake off excess), then dip fully in egg, and finally press firmly into the breadcrumb mixture to ensure a good coating.
  4. Sear (Optional but Recommended): Heat olive oil in a skillet over medium-high heat. Quickly sear the breaded cutlets for 1-2 minutes per side until light golden brown.
  5. Prepare the Crock Pot Base: Pour about 1 cup (240ml) of the marinara sauce into the bottom of the slow cooker, stirring in the oregano and garlic powder. Spread evenly.
  6. Layer: Arrange the seared (or raw) chicken cutlets in a single layer over the sauce in the slow cooker. Do not overlap if possible.
  7. Top: Spoon the remaining marinara sauce evenly over the chicken.
  8. Slow Cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and cooked through (165°F / 74°C internal temperature).
  9. Cheese Finish: In the final 15-20 minutes of cooking (on HIGH), arrange the fresh mozzarella slices evenly over the top of the chicken. Cover and cook until the cheese is melted and gooey.
  10. Rest and Serve: Carefully remove the chicken to serving plates. Spoon extra sauce from the pot over the top, garnish generously with fresh basil, and serve immediately.