A delightful twist on the classic Chicken Parmigiana, made effortlessly in a slow cooker for tender and flavorful results.
Cut the chicken breasts in half lengthwise to create thinner pieces.
Thinner chicken pieces cook more evenly and absorb flavors better.
In a bowl, whisk together the egg, salt, and black pepper.
Ensure the egg mixture is well combined for even coating.
Dip each chicken piece into the egg mixture, then coat with breadcrumbs.
Press the breadcrumbs onto the chicken to ensure a good coating.
Heat butter in a skillet over medium heat and brown the chicken pieces on both sides.
Browning adds a delicious crust and enhances flavor.
Layer the eggplant slices at the bottom of the slow cooker.
Slice the eggplant evenly for consistent cooking.
Place the browned chicken on top of the eggplant, then pour the pizza sauce over the chicken.
Ensure the chicken is fully covered with sauce for moist cooking.
Cover and cook on low for 6 to 8 hours.
Cooking on low allows the flavors to meld beautifully.
Sprinkle mozzarella cheese over the chicken 15 minutes before serving.
Allow the cheese to melt completely for a gooey topping.
Serve hot, garnished with grated Parmesan cheese.
Pair with a side of pasta or salad for a complete meal.
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