Chicken & Eggplant Parmesan Crockpot

Chicken & Eggplant Parmesan Crockpot
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 498.3
  • Total Fat: 25.0 g
  • Cholesterol: 122.7 mg
  • Sodium: 902.5 mg
  • Total Carbs: 29.3 g
  • Dietary Fiber: 6.1 g
  • Protein: 39.5 g

View full nutritional breakdown of Chicken & Eggplant Parmesan Crockpot calories by ingredient

Number of Servings: 6


    1 eggplant sliced
    3 chicken breasts
    1 jar of marinara sauce
    Parmesan Cheese
    1.5 cups whole-wheat crackers (crushed)
    1 large egg
    3 tablespoons of heavy whipping cream.


Slice chicken breasts into halves and then half again, lengthwise to get four -inch slices.
In a bowl, combine eggs, salt and pepper. Place cracker crumbs in a separate bowl or plate. Dip chicken in egg and then coat in bread crumbs.
In a skillet, heat oil and butter on stovetop set to medium heat, and brown chicken breast. Remove chicken and set aside on a separate plate. Drain oil and place chicken in stoneware in slow cooker heating base.
Layer eggplant on bottom of stoneware, and add a layer of Parmesan cheese and then a layer of sauce. Next, add chicken and then layer with Parmesan cheese and sauce. Pour remaining sauce on top.
Place stoneware in slow cooker heating base, cover, and

Serving Size: 1.5 cups

Number of Servings: 6

Recipe submitted by SparkPeople user BIZA2004.

Member Ratings For This Recipe

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    cover, and.... And what? This recipe sounds like one I want to try; however, I'm new to crockpot cooking and wouldn't want to 'assume' the cooking time. If you are able to fill in the blanks, so to speak, please let me know. Thank you in advance. - 10/19/13