Top | Crockpot

Crockpot Chicken Parmigiana

(recipe, Deanna Dudney)


If you miss Italian food due to the whole low-carb/no pasta thing, have I got great news for you. It's an Italian meal, involving a few easy steps, and the ever-so-lovely crock-pot. This one is a little work, so you want to make it on a day that you know you will have a little extra time in the morning. This isn't one you can rush. By the way, notice ingredient that is number eight on the list...drum roll's eggplant.(my new favorite)


  1. 6 whole chicken breast (or 6 halves)
  2. 2 eggs
  3. 2 tsp. salt
  4. 1 tsp. ground black pepper
  5. 1 cup pork rind crumbs
  6. ½ cup Parmesan Cheese grated
  7. ½ cup butter or margarine
  8. 1 small eggplant, peeled, cut into
  9. ¾ -inch slices
  10. 1 can (10½oz) low carb pizza sauce
  11. 12 slices Mozzarella cheese*
  12. ¼ cup Parmesan cheese to sprinkle on top


  1. Cut whole chicken breasts into halves. In bowl, beat egg, salt, and pepper. Mix pork rind crumbs and Parmesan Cheese into separate bowl for dredging the meat in. Dip chicken into egg then coat with crumbs.*In large skillet, sauté chicken in butter or margarine. Arrange chicken and eggplant in crock pot with eggplant on bottom. Pour pizza sauce over chicken. Cover and cook on low 6 to 8 hours. Add Mozzarella cheese 15 minutes before serving. Top with Parmesan cheese.